My homemade ricotta gnocchi (gnocchi di ricotta) is quick and simple to make, and is the perfect accompaniment to your favourite sauces.
This fuss free family dinner is made from only 4 ingredients and is on the table in just 20 minutes!
This simple ricotta gnocchi recipe is light, fluffy and perfect for soaking up your favourite sauces, from beef ragu to pesto. These Italian dumplings are so easy to make, don’t require any special equipment, and can even be frozen for future quick dinners!
Ricotta is a staple in our house as I find it such a versatile ingredient to have to hand, from lunch box friendly spinach and ricotta tarts and spinach rolls, to spinach and ricotta cannelloni for a tasty family dinner, and of course, ricotta makes delicious cakes! Lemon and ricotta cake and raspberry ricotta cake are my particular favourites.
Why You’re Going To Love This Recipe
- Quick and easy recipe – made from scratch on the table in 20 minutes, this ricotta gnocchi is the perfect midweek meal for busy evenings!
- Family friendly – from fussy toddlers and hungry teens to adults, this recipe is loved by everyone.
- Versatile – ricotta gnocchi can be served so many ways! From your favourite rich meat sauce, to a sprinkling of chorizo or crispy bacon, poached salmon, sprinkled with blue cheese, or added to your favourite veggies, gnocchi is as versatile as pasta and rice.
- Freezer – friendly – make double the amount and freeze for a super quick meal later!
- Conventional and Thermomix – both methods are included in the recipe card below.
What You NeedÂ
You only need 4 simple ingredients to make homemade ricotta gnocchi!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Ricotta cheese – I recommend you use full fat ricotta cheese rather than light ricotta for the best flavour and texture.
- Egg yolks – you can freeze the leftover egg whites or use them to make amaretti biscuits.
- Flour – you can use 00 flour, bakers flour or plain flour (all purpose flour).
- Parmesan cheese – I recommend you use freshly grated parmesan cheese rather than store bought grated parmesan cheese. Check your parmesan is suitable for vegetarians if making vegetarian gnocchi.
- Salt and pepper – to season.
Equipment Required
- Plate lined with paper towel.
- Mixing bowl and spoon, or Thermomix.
- Saucepan – to cook the gnocchi.
Step By Step Instructions
Homemade ricotta gnocchi takes under 20 minutes to make. It is the quickest no fuss family dinner!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Make The Gnocchi Dough
Place the ricotta on a paper towel lined plate. Place 2-3 extra paper towel sheets on top. Remove the liquid from the ricotta cheese and then place into a large bowl.Â
Add the egg yolks and mix to combine.
Add the flour and parmesan cheese. Season with salt and pepper.
Mix until only just evenly combined (don’t over-mix).Â
If using a Thermomix:Â Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated. Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.
Place the mixture onto a lightly floured surface and shape into a round disc.Â
Step 2 – Shape The Gnocchi
Use a flat knife to divide the mixture into 8 equal parts.Â
Use your hands to roll each portion out to a long thin log (approximately 20cm long and 1.5cm wide). Cut the log into 2cm pieces. Repeat with the remaining portions.Â
Step 3 – Cook The Gnocchi
Bring a large pot of salted water to the boil. Add the ricotta gnocchi and cook. As the gnocchi rise to the surface (approximately 1-2 minutes), remove the pieces with a slotted spoon.
Place the gnocchi into a frying pan and mix through your choice of sauce.Â
Serve ricotta gnocchi immediately with a sprinkling of parmesan on top.
Expert Tips
- For the lightest ricotta gnocchi – use ’00’ flour – see FAQs.
- Grate your own parmesan – it needs to be very light and fine and tfore is best not to use store-bought grated parmesan.
- Only lightly flour the board – adding too much flour will make the gnocchi firm.
- Once cooked, ricotta gnocchi is best served straight away.
- Freezing ricotta gnocchi: freeze the raw gnocchi in an airtight container with layers of baking paper in between them for up to 3 months. You can cook them from frozen – they will take an extra minute or so to cook.
FAQsÂ
What is OO flour?
Double zero flour, also known as 00 flour, is a very finely ground Italian flour commonly used to make pasta, pizza dough, and gnocchi. Most major supermarkets will stock OO Flour, however if you cannot locate this, it’s fine to substitute with plain or all purpose flour.
What goes well with ricotta gnocchi?
Ricotta gnocchi goes with many different ingredients but tomato sauces, ragu and other rich meat sauces, pesto, brown butter, and strong cheeses like gorgonzola go particularly well too.
Can I freeze ricotta gnocchi?
Yes! You can freeze ricotta gnocchi. Place layers of baking paper in between the gnocchi to stop it from sticking and freeze for up to 3 months. Cook from frozen, adding an extra minute or two to the cooking time.
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Ricotta Gnocchi
The EASIEST FOOLPROOF 4 ingredient Ricotta Gnocchi recipe! Soft pillows of gnocchi prepped and cooked in just 20 minutes!
Course: Dinner
Cuisine: Italian, Pasta
Prep Time: 18 minutes
Cook Time: 2 minutes
Total Time: 20 minutes
Servings: 8 serves
Calories: 282kcal
Ingredients
Prevent your screen from going dark
Instructions
- Place the ricotta on a paper towel lined plate. Place 2-3 extra paper towel sheets on top. Remove the liquid from the ricotta cheese and then place into a large bowl.
- Add the egg yolks and mix to combined. Add the flour and parmesan cheese. Season with salt and pepper. Mix until only just evenly combined (don’t over-mix). If using a Thermomix: Place the parmesan cheese into the Thermomix bowl. Mix on Speed 8, 10 seconds or until finely grated.Add the remaining ingredients and knead (Interval function) for 30 seconds or until combined.
- Place the mixture onto a lightly floured surface and shape into a round disk.
- Use a flat knife to divide the mixture into 8 equal parts.
- Use your hands to roll each portion out to a long thin log (approximately 20cm long and 1.5cm wide) and cut into 2cm pieces. Repeat with the remaining portions.
- Bring a large pot of salted water to the boil. Add the gnocchi and cook. As the gnocchi rise to the surface (approximately 1-2 minutes), remove the pieces with a slotted spoon and place into a frying pan with your choice of sauces. Serve immediately.
Notes
RECIPE NOTES & TIPS
- For the lightest ricotta gnocchi – use ’00’ flour.
- Grate your own parmesan – it needs to be very light and fine and tfore is best not to use store-bought grated parmesan.
- Only lightly flour the board – adding too much flour will make the gnocchi firm.
- Once cooked, the ricotta is best served straight away.
- Freezing ricotta gnocchi:Â freeze the raw gnocchi in an airtight container with layers of baking paper in between them for up to 3 months. You can cook them from frozen – they will take an extra minute or so to cook.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 113mg | Sodium: 257mg | Potassium: 115mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 473IU | Calcium: 290mg | Iron: 2mg
