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    Home » Recipes » Italian Recipes

    Ricotta Gnocchi - Ready in 20 minutes!

    Published: Oct 29, 2021 by Andrea

    Jump to Recipe
    homemade ricotta gnocchi served with butter and sage. Image with text for Pinterest.

    Homemade ricotta gnocchi are ready in just 20 minutes - They're light, pillowy and you can easily make a big batch and freeze for later!

    Ricotta gnocchi are basically a lighter version of classic potato gnocchi. They're super soft and pillowy and take less than 20 minutes to make.

    All the good reasons to make them as soon as possible!

    They're fun and easy to put together and freeze beautifully.

    You can easily double up the ingredients, so you can make a big batch to freeze for later.

    homemade ricotta gnocchi served with butter and sage.

    These 4-ingredient ricotta cheese gnocchi are pretty versatile and you can serve them in so many ways.

    Toss them with your favorite pasta sauce, add them to soups, pan-fry them with a little olive oil or butter - so many options!

    RICOTTA CHEESE GNOCCHI INGREDIENTS

    To make this 20-minute ricotta gnocchi recipe you need just a few basic ingredients:

    • Fresh whole milk ricotta: get high quality ricotta, or try homemade ricotta.
    • Egg: just one large egg, preferably free-range.
    • Parmesan cheese: go for the real Parmigiano Reggiano, it adds so much flavour!
    • All-purpose flour: If you can find Italian 00 flour is even better, but plain flour works just fine.

    HOW TO SERVE GNOCCHI

    These gnocchi have a lovely delicate flavour so I like to serve them with a quick butter and sage sauce, but a classic tomato sauce would work amazingly well too.

    You can also add them to your favourite soups!

    Add them uncooked into your soup and cook for 1-2 minutes longer, or cook them separately then add them into the soup just before serving.

    I love them with pumpkin soup or butternut squash soup, but they are just as delicious with a creamy cannellini bean soup.

    homemade ricotta gnocchi served with butter and sage.

    STORAGE TIPS

    Dust your uncooked ricotta gnocchi with a little flour, then arrange them in an airtight container.

    Place parchment paper in between each layer of gnocchi to prevent the dumplings from sticking together.

    Store the gnocchi in a refrigerator for up to two days.

    CAN YOU FREEZE RICOTTA GNOCCHI?

    Homemade gnocchi freeze super well! Spread uncooked gnocchi on a lightly floured baking tray.

    Place them in the freezer until they're firm, about 30 minutes, then transfer them to a freezer bag and freeze for up to 1 month.

    Frozen gnocchi can be dropped directly into hot boiling water. Cook them for approximately 3-4 minutes or until just tender.

    MORE RICOTTA RECIPES TO TRY

    • Ricotta Cheesecake - Just 3 Ingredients
    • Tomato Confit Bruschetta with Ricotta & Basil Pesto
    • Vegetarian Lasagna with No-Cook White Sauce
    • Spinach & Ricotta Stuffed Pasta Shells
    • Light Ricotta, Spinach and Pumpkin Cannelloni

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

    homemade ricotta gnocchi served with butter and sage.
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    5 from 5 votes

    Ricotta Gnocchi - Ready in 20 minutes!

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    Homemade ricotta gnocchi are ready in just 20 minutes - They're light, pillowy and you can easily make a big batch and freeze for later!
    Prep Time15 mins
    Cook Time2 mins
    Total Time17 mins
    Course: Main course/ Appetizer
    Cuisine: Italian
    Serving: 4
    Calories: 445kcal
    Author: Andrea Soranidis

    Ingredients

    • 500 g whole-milk ricotta, well drained
    • 1 large egg
    • 6 tablespoon Parmesan cheese, grated
    • 200 g 00 flour or all purpose flour
    • sea salt

    Instructions

    • In a large bowl, stir together the ricotta cheese with the egg and grated Parmesan cheese, until combined. Add ¾ (150 g) of the flour and season with a generous pinch of sea salt. Bring the dough together using your hands until all ingredients are well combined.
    • Sprinkle your hands and the work surface with the remaining flour. Transfer the dough onto the surface, then gather into a ball. The dough should have a soft but elastic texture, if it's too sticky sprinkle a little more flour.
    • Flatten the ball into a large disk about 1-inch (2 ½ cm) thick. Cut the dough into ¾ inch (2 cm) thick strips, then gently roll each strip into a rope.
    • Using a sharp knife, cut the rope crosswise every ¾ inch (2 cm) to make small logs. Arrange them on a baking tray covered with parchment paper, and repeat the process with the remaining ropes.
    • Bring a large pot of water to a soft boil. Place the gnocchi into the boiling water and cook them for 1-2 minutes or until they float. Remove them with a slotted spoon, then serve immediately with your favourite sauce.

    Notes

    How to drain the ricotta
    Place the ricotta cheese in a sieve over a large bowl and let it drain for 30 minutes.
    Alternatively, place the ricotta between a few sheets of kitchen paper and gently pat dry. If the ricotta sticks to the paper, scrap it gently with a rubber spatula.
    How to freeze ricotta gnocchi
    Spread uncooked gnocchi on a lightly floured baking tray.
    Place them in the freezer until they're firm, about 30 minutes, then transfer them to a freezer bag and freeze for up to 1 month.
    Frozen gnocchi can be dropped directly into hot boiling water. Cook them for approximately 3-4 minutes or until just tender.
    Recipe slightly adapted from my "20-Minute Italian" cookbook, published by Page Street Publishing Co., October 2019.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 445kcal | Carbohydrates: 42g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 242mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 674IU | Calcium: 361mg | Iron: 3mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Vany says

      October 29, 2021 at 12:28 pm

      5 stars
      Thank you for sharing this ricotta gnocchi recipe! I’ve had them once in Italy and I still remember how delicious they were. Can’t wait to make them at home!

      Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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