The first time I made ricotta gnocchi I remember the kitchen looking like a tiny food studio, soft light on the counter and flour dust motes catching the sun, the dumplings felt almost like little clouds when I rolled them and the whole family gathered around the table to test one warm from the pan.
Why You’ll Love It
This ricotta gnocchi recipe is a beautiful shortcut to pillowy, delicate gnocchi without boiling and baking potatoes, it comes together with pantry staples and a few fresh ingredients so it is perfect for a cozy weeknight or a small dinner party when you want something that looks elegant but is easy to make, and anyone who loves soft pasta and browned butter will smile at how light and flavorful each bite is.
Serves 4
Prep Time: 20 minutes |
Cook Time: 10 minutes |
Total Time: 30 minutes
Ingredients
- 16 ounces whole-milk ricotta, well drained
- 1 large egg, lightly beaten
- 1/2 cup finely grated Parmesan plus extra for serving
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- Zest of half a lemon optional for brightness
Instructions
- Line a sieve with paper towel and place ricotta in it for 15 minutes to remove excess moisture so the dough is not too wet.
- In a large bowl combine the drained ricotta, beaten egg, Parmesan, salt, pepper, and nutmeg, stir until smooth and mostly homogenous.
- Add 1 cup of flour and gently fold with a spatula until a soft dough forms, add up to 1/2 cup more flour as needed until the dough holds together but is still tender, avoid overworking.
- Turn the dough onto a floured surface, divide into 4 pieces, roll each into a 3/4 inch rope, and cut into 1 inch pieces, if desired gently roll each piece over the tines of a fork for light ridges.
- Place shaped gnocchi on a floured tray and dust with a little more flour to prevent sticking while you heat the water.
- Bring a large pot of salted water to a gentle boil, cook gnocchi in batches, they are done when they float plus 30 seconds, remove with a slotted spoon into a warm dish.
- Meanwhile melt the butter in a wide skillet over medium heat until it turns golden and smells nutty, add the sage leaves and crisp them for 30 seconds, then toss the cooked gnocchi in the browned butter gently to coat.
- Plate the gnocchi in shallow bowls, shave extra Parmesan over the top and finish with a light sprinkle of lemon zest if using, serve immediately.
Tips & Tricks
- Drain the ricotta well to avoid a sticky, wet dough that needs too much flour which makes gnocchi heavy.
- Use a light touch when mixing and shaping the dough to keep the gnocchi tender and cloud like.
- If the dough feels too wet, chill it for 20 minutes before shaping which firms it up and reduces flour needs.
- Cook gnocchi in small batches so the water returns to a gentle boil quickly and they cook evenly.
- For extra visual polish, crisp a few whole sage leaves in the browned butter and reserve them for garnish.
Serving Ideas
- Serve simply with browned butter, sage, and shaved Parmesan for an elegant weeknight dinner.
- Pair with a light tomato basil sauce for a brighter, more familiar pasta feel.
- Offer as a starter at a dinner party plated in small bowls with extra grated cheese on the side.
- Add sautéed mushrooms and a splash of cream for a cozy autumn meal.
- For a brunch menu, serve small portions alongside a green salad and crusty bread.
Frequently Asked Questions
Can I use part skim ricotta instead of whole milk ricotta
Whole milk ricotta gives a richer tender texture but part skim can work, just be sure to drain it well and you may need slightly less flour.
Why did my gnocchi fall apart in the water
Most likely the dough was too wet or overworked, chill it briefly and add a touch more flour next time then handle gently when shaping.
Can I freeze these gnocchi before cooking
Yes freeze on a tray until firm then transfer to a bag, cook from frozen adding a minute or two to the boil time.
How do I get a light golden brown on the gnocchi after boiling
Dry the gnocchi briefly after draining, then toss in a hot skillet with butter to gently brown the exterior without crushing them.
Ricotta Gnocchi
This ricotta gnocchi recipe is a beautiful shortcut to pillowy, delicate gnocchi without boiling and baking potatoes, it comes together with pantry staples and a few fresh ingredients so it is perfect for a cozy weeknight or a small dinner party when you want something that looks elegant but is easy to make, and anyone who loves soft pasta and browned butter will smile at how light and flavorful each bite is.
Ingredients
- 16 ounces whole-milk ricotta, well drained
- 1 large egg, lightly beaten
- 1/2 cup finely grated Parmesan plus extra for serving
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- Zest of half a lemon optional for brightness
Instructions
- Line a sieve with paper towel and place ricotta in it for 15 minutes to remove excess moisture so the dough is not too wet.
- In a large bowl combine the drained ricotta, beaten egg, Parmesan, salt, pepper, and nutmeg, stir until smooth and mostly homogenous.
- Add 1 cup of flour and gently fold with a spatula until a soft dough forms, add up to 1/2 cup more flour as needed until the dough holds together but is still tender, avoid overworking.
- Turn the dough onto a floured surface, divide into 4 pieces, roll each into a 3/4 inch rope, and cut into 1 inch pieces, if desired gently roll each piece over the tines of a fork for light ridges.
- Place shaped gnocchi on a floured tray and dust with a little more flour to prevent sticking while you heat the water.
- Bring a large pot of salted water to a gentle boil, cook gnocchi in batches, they are done when they float plus 30 seconds, remove with a slotted spoon into a warm dish.
- Meanwhile melt the butter in a wide skillet over medium heat until it turns golden and smells nutty, add the sage leaves and crisp them for 30 seconds, then toss the cooked gnocchi in the browned butter gently to coat.
- Plate the gnocchi in shallow bowls, shave extra Parmesan over the top and finish with a light sprinkle of lemon zest if using, serve immediately.
Conclusion
Ricotta gnocchi is one of those recipes that feels elevated yet forgiving, the light texture and simple browned butter sauce make it easy to plate beautifully and even easier to love, with a little care around drainage and flour you can make a batch that looks photo ready and tastes like a small Italian restaurant at home, so gather a few sage leaves, put on a favorite playlist, and enjoy shaping these soft pillows knowing you can vary flavors and make them ahead when you want a calm, beautiful meal.
