Simple Homemade Ricotta Gnocchi Recipe – Ready in Minutes

Discover the magic of homemade ricotta gnocchi – a delightful Italian dish that’s surprisingly simple to make. This recipe promises light, pillowy gnocchi that will elevate your pasta game to new heights. Perfect for busy weeknights or impressing dinner guests, these ricotta gnocchi are a game-changer in the world of quick, delicious meals.

Forget about dense, mushy potato gnocchi that take hours to prepare. With this ricotta-based version, you’ll have a gourmet meal on the table in less time than it takes to boil water for dried pasta. It’s a culinary trick that will make you feel like a kitchen wizard!

Ingredients

• 12 ounces best quality ricotta cheese (about 1 1/2 cups)
• 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
• 4 to 6 ounces all-purpose flour (about 1 cup)
• 1 whole large egg
• 1 large egg yolk
• Kosher salt and freshly ground black pepper
• Semolina flour, for dusting
• 2 cups your favorite marinara sauce
• Extra-virgin olive oil
• Minced fresh herbs such as basil, parsley, or chives

Directions

1. Begin by draining your ricotta. Line a large plate with paper towels or a clean dish towel. Spread the ricotta on the towels and cover with another layer. Press down firmly to remove excess moisture. This step is crucial for achieving the perfect gnocchi texture.
2. In a large bowl, combine 8 ounces of the drained ricotta, Parmesan, 3 1/2 ounces of flour, whole egg, and egg yolk. Season with salt and pepper. Mix with a rubber spatula until you have a sticky but cohesive dough. If it’s too wet, add more flour a tablespoon at a time.
3. Transfer the dough to a lightly floured surface. Divide it into quarters. Roll each quarter into a log about 6 inches long, then split each log in half. Roll these halves into 12-inch logs about 3/4-inch wide. You’ll end up with 8 logs total.
4. Using a bench scraper or knife, cut each log into 8-10 gnocchi. Place them on a parchment-lined baking sheet dusted with semolina flour. Give the sheet a gentle shake to coat the gnocchi and prevent sticking.
5. Bring a large pot of salted water to a boil. Meanwhile, heat your marinara sauce in a separate pan. When the water is boiling, add the gnocchi. They’re done when they float to the surface and have been bobbing for about 30 seconds – usually around 3 minutes total.
6. Drain the gnocchi, reserving 1/2 cup of the cooking water. Add the gnocchi and 1/4 cup of the reserved water to your sauce. Bring to a boil, stirring gently. Add more pasta water if needed to reach your desired sauce consistency.
7. Finish your dish with a generous drizzle of olive oil and a handful of fresh herbs. Transfer to a serving plate, sprinkle with more herbs and Parmesan, and add a final drizzle of olive oil. Serve immediately and prepare for compliments!

Notes

The key to exceptional ricotta gnocchi lies in choosing high-quality ricotta. Avoid mass-market brands loaded with stabilizers, as they can negatively impact the texture and flavor of your gnocchi. Opt for premium ricotta like Calabro for the best results.

These gnocchi freeze beautifully, making them perfect for meal prep. After cutting the gnocchi, freeze them on the baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months and can be cooked directly from frozen – just add a few extra minutes to the cooking time.

Feel free to experiment with different sauces and toppings. While marinara is a classic choice, these gnocchi are equally delicious with a brown butter and sage sauce, a creamy Alfredo, or even a simple garlic and olive oil dressing.

Why You’ll Love This Recipe

This ricotta gnocchi recipe is a game-changer for several reasons. First, it’s incredibly quick – you can have fresh, homemade pasta on the table in less than 30 minutes. Second, it’s foolproof. Unlike potato gnocchi, which can become tough with overmixing, ricotta gnocchi are more forgiving. Even if you add a bit too much flour, they’ll still turn out tender and delicious.

Moreover, these gnocchi are versatile. They’re a perfect canvas for a variety of sauces and can be adapted to suit any season or occasion. Whether you’re cooking for a casual family dinner or an elegant dinner party, these ricotta gnocchi are sure to impress.

Pro Tips for Perfect Gnocchi

• Don’t skip the draining step for the ricotta. It’s essential for achieving the right texture in your gnocchi.
• When rolling out your gnocchi logs, use just enough flour to prevent sticking. A little bit of friction against the work surface actually helps in shaping the logs.
• Cook the gnocchi in small batches to ensure they have enough space to float to the surface when done.
• Reserve some pasta cooking water – it’s liquid gold for creating a silky, cohesive sauce that clings to your gnocchi.