How to Make Ricotta Cheese Gnocchi

A tray dusted with semolina with ricotta gnocchi resting on it.

How to Make Ricotta Cheese Gnocchi

These homemade ricotta gnocchi are light, fluffy, and easy to make with just a few simple ingredients—perfect for any sauce!

Course Main, Side Dish

Cuisine Italian

Prep Time 15

Cook Time 2

Resting Time 15

Total Time 32

Servings servings

Calories 457kcal

Author Maria Vannelli RD

Ingredients

1 egg room temperature
250 grams whole milk ricotta approximately 1 cup, drained
40 grams grated cheese ½ cup, Parmigiano-Reggiano or Romano cheese
¼ teaspoon salt or to taste
pinch pepper or to taste
pinch nutmeg
70 grams "00" flour ½ cup
extra flour for rolling for rolling
semolina to prevent sticking on tray

Instructions

In a medium bowl, whisk together the egg, the drained ricotta, grated cheese, salt, pepper, and nutmeg. Mix until smooth.
Add the flour to the ricotta mixture. Gently mix with a spatula until a soft dough forms.
Lightly flour a clean surface and turn the dough out. Sprinkle a bit of flour over the top of the mound. Knead it gently for a minute until it is smooth but still soft.
Place the ball of dough back in the bowl. Cover it with a clean towel and refrigerate for about 15 minutes. This helps to firm it up and makes it easier to shape.
After refrigeration, divide the dough into 4 smaller portions. Roll each portion into a long rope about ¾ inch (2 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces to form the gnocchi.
After you shape the gnocchi, place them on a semolina-dusted tray to prevent sticking.
Continue until all the dough has been formed into gnocchi.
If using immediately, drop in a large pot of salted boiling water for a few minutes. The gnocchi are done when they float to the top. Taste to make sure they are cooked to your liking.
If freezing, place the tray of gnocchi in the freezer and once frozen, place in a plastic bag in the freezer. They can be cooked frozen. (It should take 2-3 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cooked to your liking).
Serve with your favorite sauce.

Video

Notes

Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

Drain the ricotta well. If you're using store-bought ricotta, give it time to drain—at least 30 minutes, or longer if it's very wet. This keeps your dough from getting too sticky and helps you avoid adding extra flour, which can make the gnocchi dense.
Less flour is better. Start with the recommended amount and add just a little more if needed. Too much flour = heavy gnocchi, and we want them light and pillowy!
Mix gently. Overmixing makes the dough tough. Stir until just combined, then stop.
Chill the dough if needed. If it feels too soft, a quick 15–20 minutes in the fridge will firm it up—no need to keep adding flour.
Use semolina instead of flour for dusting. It keeps the gnocchi from sticking without making them heavy.
Test a gnocchi first. Boil one to check the texture. If it falls apart, mix in a little more flour.
Cook in batches. If you add too many at once, the water cools down, and they can turn gummy.
Handle the dough with care. The lighter your touch, the softer your gnocchi! While traditional gnocchi often have grooves to hold sauce, I prefer to skip this step. It helps maintain the lightness of the gnocchi.

If you’re not cooking the gnocchi right away, you can refrigerate or freeze them for later use.

To Refrigerate: Place the tray of uncooked gnocchi in the refrigerator. Cover and chill for up to two hours before cooking.
To Freeze: Place the tray of uncooked gnocchi in the freezer. Once frozen, transfer the gnocchi to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you're ready to cook, there's no need to thaw—just drop them straight into boiling water.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition