This ricotta gnocchi recipe features the light, fluffy texture of ricotta dumplings with roasted tomatoes and peppery basil. This recipe simplifies traditional gnocchi making without sacrificing taste.
These gnocchi dumplings are quick and easy enough to make on a weeknight. For more easy Italian weeknight dinners, try my ricotta stuffed shells, and you can serve these gnocchi with my pomodoro sauce for another option.
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⭐️ Why this recipe works
- Ricotta cheese: The star ingredient, providing moisture and a creamy texture.
- Flour: Gives structure to the gnocchi; we'll discuss gluten-free options.
- Egg: Binds the ingredients together. Alternatives available for vegans.
- Parmesan cheese: Adds a savory depth of flavor.
- Salt and pepper: For seasoning. Fresh herbs can also enhance the taste.
🧾 Ingredients overview
- Ricotta cheese: The star ingredient, providing moisture and a creamy texture.
- Flour: Gives structure to the gnocchi; we'll discuss gluten-free options.
- Egg: Binds the ingredients together. Alternatives available for vegans.
- Parmesan cheese: Adds a savory depth of flavor.
- Salt and pepper: For seasoning. Fresh herbs can also enhance the taste.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Ricotta gnocchi recipe step-by-step
- Strain the ricotta: Place ricotta in a strainer lined with cheesecloth over a bowl. Let it strain in the fridge for at least 2 hours to remove excess moisture.
- Combine ingredients: In a bowl, gently mix the strained ricotta with flour, grated Parmesan, a beaten egg, and a pinch of salt and pepper.
- Form gnocchi: Roll small portions of the dough into dumplings. For uniformity, use a teaspoon or gnocchi board.
- Boil: Drop gnocchi into boiling salted water. They’re done when they float to the surface; remove with a slotted spoon.
- Sauté (optional): For extra texture, lightly sauté boiled gnocchi in butter or olive oil.
- Serve: Toss gnocchi with your chosen sauce, garnish with fresh herbs or extra Parmesan, and serve.
📖 Substitutions and variations
- Gluten-free: Substitute all-purpose flour with a gluten-free blend.
- Vegan options: Replace ricotta and egg with vegan alternatives like almond ricotta and flax eggs.
- Sauces: From classic sage butter to a hearty marinara or pesto.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for ricotta gnocchi recipe success.
- Ricotta moisture: Drain ricotta for several hours to remove excess moisture for the perfect dough consistency. Use fresh, high-quality ricotta for the best flavor and texture. The fresher the ricotta, the lighter and more flavorful your gnocchi will be.
- Minimal flour is key: The trick to light, fluffy gnocchi is using as little flour as possible. Add flour gradually and stop once the dough is just manageable. Overworking the dough or adding too much flour will result in dense gnocchi.
- Gentle handling: When forming the gnocchi, handle the dough gently. Overworking the dough can activate gluten in the flour, making the gnocchi tough.
- Test boil a few: Before cooking all your gnocchi, boil a few as a test. If they fall apart, you might need to add a bit more flour to the dough. This ensures your batch turns out perfect.
- Keep them separate: After boiling, place the gnocchi on a baking sheet without the dumplings touching. They can stick together or become mushy if piled up while hot.
- Refresh in ice water: To stop the cooking process and keep the gnocchi firm, transfer them to a bowl of ice water after boiling. Once cooled, drain and proceed with sautéing or serving.
- Sauce pairing: Light sauces work best with ricotta gnocchi to not overpower their delicate texture. A simple butter and sage sauce, light tomato sauce, or a drizzle of olive oil with fresh herbs are excellent choices.
- Serving size: Ricotta gnocchi are quite filling. Aim for about 4-5 ounces (about 115-140 grams) of uncooked dough per person as a good portion size.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a baking sheet, then transfer to a bag for up to 3 months.
- Reheat: Best reheated by sautéing in a pan until warmed through.
❓Recipe FAQ's
Yes, you can shape the gnocchi and keep them refrigerated on a floured baking sheet, covered, for up to a day before boiling.
When ready, the gnocchi will float to the surface of the boiling water. Let them boil for about 30 seconds to a minute more, then remove them with a slotted spoon.
Yes, you can freeze them before cooking. Lay them out on a baking sheet, freeze until solid, and then transfer to a freezer bag. Boil directly from frozen, adding a minute or two to the cooking time.
Absolutely. Substitute the all-purpose flour with your favorite gluten-free flour blend. Just keep in mind that the texture might vary slightly.
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30 Minute Ricotta Gnocchi with Tomatoes
Ingredients
- 1 ½ cups fresh ricotta
- ¾ cup grated Parmesan, plus 2 tablespoons for serving
- 1 cup all-purpose flour, plus more for dusting
- ¼ cup each finely chopped parsley and basil
- 2 sprigs of fresh thyme leaves, plus more for serving
- 3 eggs
- 2 teaspoons sea salt
- ¼ cup olive oil
- 1 clove garlic, thinly sliced
- 1 pint cherry tomatoes
- fresh basil, for garnish (optional)
Instructions
- Prepare the Ricotta: If your ricotta is particularly wet, begin by draining it. Line a fine mesh sieve with cheesecloth and place over a bowl. Spoon the ricotta into the sieve and let it drain in the refrigerator for at least 2 hours, or overnight for best results. This step ensures your gnocchi dough will have the ideal consistency.
- Make the Dough: In a medium bowl, combine the drained ricotta, ¾ cup grated Parmesan, flour, parsley, basil, thyme leaves, eggs, and sea salt. Stir until you form a soft, but not sticky dough. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
- Shape the Gnocchi: Divide the dough into six equal portions for easier handling. On a floured surface, roll each portion into 1-inch thick logs. Cut these logs into 1-inch pieces to form the gnocchi.
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 15-20 pieces at a time, until they float to the surface, indicating they are cooked. Use a slotted spoon to transfer the gnocchi to a baking tray to drain.
Notes
- Freezing Uncooked Gnocchi: Shape the dough into logs and cut into pieces. Freeze flat on a tray, then transfer to a ziplock bag or container. Freeze for up to 3 months.
- Freezing Cooked Gnocchi: After boiling, let cool completely. Freeze in a single layer before transferring to a bag. They keep for 1 month.
- Ricotta Tip: For best results, use fresh, well-drained ricotta. If your ricotta is very wet, strain it through a cheesecloth before starting.
- Serving Suggestion: This dish pairs beautifully with a light, crisp white wine.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Mary Ann | The Beach House Kitchen says
This looks delicious Debs! I need to try it!