When you want gnocchi in a hurry this easy 3 ingredient ricotta gnocchi recipe is what you need! Ricotta gnocchi are lighter than potato gnocchi and in less than an hour you’ll have these pillows of deliciousness ready for dinner. Just pair with your favorite sauce and enjoy!
If, like me, you enjoy traditional potato gnocchi, trust me when I tell you that you will love ricotta gnocchi. I can’t believe I never tried making gnocchi with ricotta instead of potatoes until now!
Unlike any other gnocchi I’ve had before, these little ricotta dumplings are truly light and soft little pillows, and yet they still have some bite to them And most importantly they are not at all mushy.
Here’s why you’ve got to try this recipe!
- They are incredibly easy to make with only 3 ingredients.
- There’s no waiting for potatoes to boil as in traditional potato gnocchi.
- Aside from a 30 minute resting period (which is optional), you can whip up a batch of gnocchi for 4 in under an hour!
- You can pair them with so many sauces (see list of suggestions below) the easiest of which is a simple butter and sage sauce.
Are special tools required?
Although special tools are not absolutely required to make gnocchi, I particularly enjoy using my wooden gnocchi board. The board gives the gnocchi ridges which are perfect for catching the sauce you serve them with.
Of course many skip this step altogether, however in my opinon gnocchi look rather naked without these ridges!
Different tools for rolling gnocchi
If you don’t have a gnocchi board, there are other ways you can roll them with items you have in your kitchen including a box grater or a fork.
Regardless of the tool you use, the concept is always the same:
- Place your thumb in the center of the gnocchi.
- Use gentle pressure to roll the gnocchi across the tool to create an indentation.
- Do not press too hard. Ricotta gnocchi are quite delicate and too much pressure will create a sticky mess!
- For best practice, dust the tool of your choice with a bit of flour.
With a gnocchi board
A box grater
With a fork
To Serve
Here are a few sauces that pair perfectly with ricotta gnocchi:
- The easiest and fastest pairing is this butter and sage sauce which I also enjoy with my spinach gnocchi.
- Simple tomato sauce with fresh basil
- Basil pesto
- Pistachio pesto
- With zucchini and mushrooms
- Creamy pistachio sauce
Ingredient list
- Whole milk ricotta: drained in a fine mesh sieve if the brand you use is very watery
- Large eggs
- All-purpose flour
- Salt
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Make the dough
- Place your ricotta, eggs and salt in a large bowl. Stir together until smooth.
- Note: if the brand if ricotta you use is particularly watery, do strain it in a fine mesh sieve for about 2 hours.
- Stir in 2 cups of flour a bit at a time until a raggedy looking dough takes shape.
- Turn the dough onto a floured surface. Knead the dough, only adding extra flour as needed, until a smooth dough is formed. I use a bench scraper to help incorporate all of the flour into the dough.
- Handle the dough with a light hand. Gnocchi do not require vigorous kneading as for bread or pizza dough.
- Avoid adding too much flour, just enough until you have a dough that is not too sticky to handle.
- Place the dough, uncovered, in the refrigerator for half an hour.
- Although is step is not obligatory in my experience the dough will firm up slightly and will be easier to roll.
Shape the gnocchi
- Divide the dough into 8 pieces. Smaller pieces are easier to roll. Dust the cut sides with flour.
- Roll each piece of dough into a long rope about 1 cm thick.
- Place your fingers (or palms of your hands) in the center of the dough (as shown) and roll gently pressing outward to elongate the rope.
- Add small amounts of flour as needed if the dough is sticky.
- Too much flour on your dough or counter will cause the dough as well as your hands to slip making it more difficult to roll.
- Use a knife or bench scraper to cut each rope into approximately 2 cm pieces.
- Roll the gnocchi using a gnocchi board, box grater or fork as described above in this post.
- Do this by applying gentle pressure with your thumb in the center of the gnocchi.
- Roll the gnocchi across the gnocchi board (or other tool) thus forming a small indentation.
- Pro tip: lightly flour your gnocchi board to prevent the gnocchi from sticking as you roll them.
- Place the gnocchi on a parchment lined baking sheet and dust lightly with flour.
To cook
At this point you have 3 choices:
- If you are serving the gnocchi immediately, bring a large pot of salted water to a boil. Add the gnocchi and boil for about 2 minutes or until all the gnocchi float to the surface. Toss with your choice of sauce. (see suggestions above)
- If serving your gnocchi later the same day, wrap your baking sheets with plastic wrap and refrigerate the gnocchi until you are ready to boil them.
- For serving at a later date, place baking sheets with gnocchi in the freezer until they are completely frozen, about 1 hour. Transfer the gnocchi to freezer bags and store in the freezer for up to 3 months. Do not defrost before boiling.
Recipe Notes
-Use a light hand when handling the dough. Gnocchi dough does not require the same type of kneading as bread or pasta dough.
-The more you knead the dough, the stickier it will become and will require more flour.
-Knead just until a ball is formed and avoid adding too much additional flour or your gnocchi will be dense and too firm.
-When rolling the dough add small amounts of flour if the dough is sticky.
-Too much flour will cause the dough to slip on your counter and it will be difficult to roll.
-If your hands are sliding over the rope and you are having difficulty rolling it, add just a drop or two of water to the palms of your hand.
-When rolling the gnocchi on a gnocchi board, box grater or fork, flour your tool first to prevent the gnocchi from sticking.
-If you plan on cooking your gnocchi the same day they are made, spread them out evenly on a parchment paper lined baking sheet and sprinkle lightly with flour.
-Wrap each tray and keep refrigerated until you are ready to cook them later the same day.
-If you plan on cooking your gnocchi at a later date, lay them flat on a parchment paper lined baking sheet and place in the freezer.
-When the gnocchi are completely frozen (about an hour later), transfer them to freezer bags and store for up to 3 months in your freezer.
-Boil them from frozen.
-Once you add the gnocchi to your pot of boiling water, you’ll immediately notice that the boiling will stop. Place a lid on your pot until they come back to a boil. They will only require 1 minute or 2 of extra cooking time when boiled from frozen.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more gnocchi recipes!
Ingredients
- 2 cups whole milk ricotta (drained if the brand of ricotta you use is very watery)
- 2 large eggs
- ½ tsp salt
- 2-2¼ cups all-purpose flour
Instructions
Prepare the dough
- Place your ricotta, eggs and salt in a large bowl. Stir together.
- Note: if the brand if ricotta you use is particularly watery, do strain it in a fine mesh sieve for about 2 hours.
- Stir 2 cups of flour a bit at a time until a raggedy looking dough begins to take shape.
- Turn the dough onto a floured surface. Knead the dough, only adding extra flour as needed, until a smooth dough is formed. I use a bench scraper to help incorporate all of the flour into the dough.
- Handle the dough with a light hand. Avoid adding too much flour, just enough until you have a dough that is not sticky.
- Place the dough, uncovered, in the refrigerator for half an hour. Although this step is not obligatory, in my experience the dough will firm up slightly and will be easier to roll.
Shape the gnocchi
- Divide the dough into 8 pieces. Smaller pieces are easier to roll.
- Roll each piece of dough into a long rope about 1 cm thick.
- Place your fingers in the center of the dough and roll gently pressing outward to elongate the rope.
- Add small amounts of flour as needed if the dough is sticky. Too much flour on your dough or counter will cause the dough as well as your hands to slip making it more difficult to roll.
- Roll each piece of dough into a long rope about 1 cm thick.
- Use a knife or bench scraper to cut each rope into approximately 2 cm pieces.
- Roll the gnocchi using a gnocchi board, box grater or fork as described above in this post.
- Do this by applying gentle pressure with your thumb in the center of the gnocchi. Roll the gnocchi across the gnocchi board (or other tool) thus forming a small indentation.
- Tip: lightly flour your gnocchi board to prevent the gnocchi from sticking as you roll them.Place the gnocchi on a parchment lined baking sheet and dust lightly with flour.
Cook the gnocchi
- If you are serving the gnocchi immediately, bring a large pot of salted water to a boil. Add the gnocchi and boil for about 2 minutes or until all the gnocchi float to the surface. Toss with your choice of sauce.
- If serving your gnocchi later the same day, wrap your baking sheets with plastic wrap and refrigerate the gnocchi until you are ready to boil them.
- For serving at a later date, place baking sheets with gnocchi in the freezer until they are completely frozen, about 1 hour. Transfer the gnocchi to freezer bags and store in the freezer for up to 3 months.
Notes
-The more you knead the dough, the stickier it will become and will require more flour.
-Knead just until a ball is formed and avoid adding too much additional flour or your gnocchi will be dense and too firm.
-When rolling the dough add small amounts of flour if the dough is sticky.
-Too much flour will cause the dough to slip on your counter and it will be difficult to roll.
-If your hands are sliding over the rope and you are having difficulty rolling it, add just a drop or two of water to the palms of your hand.
-When rolling the gnocchi on a gnocchi board, box grater or fork, flour your tool first to prevent the gnocchi from sticking. How long in advance can ricotta gnocchi be prepared before they are cooked? -If you plan on cooking your gnocchi the same day they are made, spread them out evenly on a parchment paper lined baking sheet and sprinkle lightly with flour.
-Wrap each tray and keep refrigerated until you are ready to cook them later the same day. Can ricotta gnocchi be frozen? -If you plan on cooking your gnocchi at a later date, lay them flat on a parchment paper lined baking sheet and place in the freezer.
-When the gnocchi are completely frozen (about an hour later), transfer them to freezer bags and store for up to 3 months in your freezer.
-Boil them from frozen.
-Once you add the gnocchi to your pot of boiling water, you’ll immediately notice that the boiling will stop. Place a lid on your pot until they come back to a boil. They will only require 1 minute or 2 of extra cooking time when boiled from frozen.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You know what? Although I love potato gnocchi, I haven’t tried my hand at ricotta gnocchi, either. But with this comprehensive tutorial I’ll have all I need to give them a go.
It’s actually my first time making them and I think I may prefer them to potato gnocchi. They are truly light and pillow like!