Learn how to make light, fluffy ricotta gnocchi from scratch in 30 minutes. We provide you with a step-by-step guide to guide you through the process. We also include instructions on how to freeze the gnocchi for later use.
Related: We love our tried-and-true ground beef Bolognese recipe.
How to make gnocchi with ricotta cheese
I am so excited to share this Easy Ricotta Gnocchi Recipe with you! We talked about it for months and did it countless times. It has become one of ours absolute favorite recipes. Trust me. It’s incredibly easy to prepare. The gnocchi batter is ready in less than 15 minutesso it’s quick and easy.
To prepare ricotta gnocchiIn a large bowl we mix lemon zest, parmesan, an egg and ricotta with flour. With 20 to 30 strokes of a spoon, the dough works wonderfully!
Next, turn the dough out onto a workbench, divide it into four portions, and roll each portion into long strands. Cut the ropes into bite-sized pieces and place them on a floured sheet to prevent sticking.
Once you have reached this stage, You can make the gnocchi right away or freeze them for later use. Since there are two of us, we often make half the portion and reserve the remaining portion for another night.
To prepare the gnocchi, bring a saucepan of salted water to a boil and cook the gnocchi for about 2 to 3 minutes. You’ll know they’re done when the gnocchi float to the surface.
There are numerous ways to enjoy ricotta gnocchi. It tastes wonderful when lightly tossed with olive oil, parmesan cheese and fine herbs like basil or chives. However, our favorite is to take it a step further and add a buttery crust, then toss the toasted, soft gnocchi with marinara sauce.
Moving on: How to Freeze Gnocchi
The beauty of this recipe is that it actually only takes 15 minutes to make the dough. After that, you can cook it – which takes 2 to 3 minutes – or save it for another day.
To freeze the gnocchi, place them on a lightly floured baking sheet, making sure to keep them separate so they don’t stick. Slide the baking sheet into the freezer and allow the gnocchi to set, typically within an hour. Once set, transfer to freezer bags or an airtight container. When ready to cook, simply place the frozen gnocchi in boiling water and cook until they float to the surface.
Easy Ricotta Gnocchi
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PREPARATION
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COOK
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IN TOTAL
Easily make restaurant-quality ricotta gnocchi at home. The batter is ready in under twenty minutes, so you can cook it right away or freeze it for later. Serve the gnocchi plain with olive oil, parmesan and herbs or refine them with a buttery crust and light marinara sauce. Follow the instructions below to prepare, cook, and freeze the dough.
Makes 4 servings
you will need
3/4 cup (95 grams) all-purpose flour, plus more for the baking sheet and workbench
1 ounce Parmigiano-Reggiano cheese, finely grated, plus more for serving (about 1/3 cup)
2 teaspoons lemon zest
1 cup (250 grams) whole milk ricotta cheese
1 large egg
2 tablespoons butter, optional
2 cups warm marinara sauce, optional, see our Homemade Marinara Sauce recipe
directions
- Prepare gnocchi
1Line a baking sheet with parchment paper or aluminum foil. Sprinkle a few tablespoons of flour on top.
2In a large bowl, mix together 3/4 cup flour, Parmesan cheese, and lemon zest until well combined. Make a well in the center of the flour mixture, then add the ricotta cheese and egg. Stir with a wooden spoon until the dough comes together. The dough should come together within 20 to 30 spoon strokes. To keep the gnocchi light while cooking, be careful not to overwork the dough.
3Place the dough on a well-floured workbench and pat together. Shape into a rectangle and then cut into 4 even pieces. If the dough is sticky, add some more flour.
4Gently roll each piece into a 12-inch long, about 3/4-inch-thick strand, adding more flour as needed to prevent sticking.
5Cut the strands into 3/4-inch pieces, then flour them on the prepared baking sheet. Slightly push the baking sheet apart so the flour lightly coats each piece. Cook the gnocchi or freeze them for later (see notes).
- Cook gnocchi
1Bring a pot of salted water to a boil. Add the gnocchi and cook until the gnocchi start to swim, 2 to 3 minutes. When they’re done cooking, remove them from the water with a slotted spoon.
2If serving the gnocchi with butter and marinara sauce, melt the butter in a large skillet over medium-high heat while the gnocchi cooks. When the butter is bubbling, add the cooked gnocchi. Cook, shaking the pan occasionally, until the gnocchi are browned on all sides (about 3 minutes). Toss with heated marinara sauce and serve garnished with Parmesan cheese.
Adam and Joanne’s tips
- To freeze gnocchi: Place the baking sheet containing the gnocchi in the freezer and allow to freeze for about an hour, or until the individual pieces are no longer sticking to each other or the pan. Place the semi-frozen gnocchi in airtight bags. Can be stored in the freezer for up to 3 months. When ready to cook, remove from the freezer and prepare from frozen according to the above instructions.
- This recipe was adapted and inspired by Michael Symon.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA Supertracker Recipe Calculator to calculate approximate values. The nutritional values given are for the lemon garlic version of the recipe.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1/4 of the recipe
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calories
357
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protein
16g
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carbohydrate
30g
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fiber
3g
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total sugar
7g
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total fat
19g
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Saturated Fatty Acids
11g
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cholesterol
102 mg
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sodium
218 mg
Recipe updated originally posted October 2012. Since posting in 2012 we have tweaked the recipe to make it clearer. – Adam and Joanne