Soft, pillowy, and incredibly quick to make, this homemade ricotta gnocchi is a weeknight dream. No boiling potatoes or special tools needed just simple ingredients and a few easy steps to fresh pasta perfection.

🧀 Ingredients

1½ cups (one 15-ounce container) whole milk ricotta cheese
3 egg yolks
1 cup (about 4 oz) ‘00’ flour or all-purpose flour*
¾ cup (about 1 oz) freshly grated Parmesan
¾ teaspoon fine sea salt
¼ teaspoon freshly cracked black pepper

*You may need a few extra tablespoons of flour depending on how moist your ricotta is.

🔪 Instructions

1. Prep the Water

Bring a large pot of generously salted water to a boil.

2. Drain the Ricotta

While waiting for the water to boil, spread the ricotta onto 3–4 layers of paper towels on a plate. Cover with another set of paper towels and gently press to remove as much excess moisture as possible. Transfer the ricotta to a mixing bowl, scraping it off the paper towels with a rubber spatula if needed. The ricotta should now weigh about 12 ounces.

3. Make the Dough

Add egg yolks to the ricotta and stir briefly. Add in the flour, Parmesan, salt, and pepper. Stir just until the mixture comes together—don’t overmix. The dough will be soft and slightly sticky but should hold together. Add a bit more flour if it’s too wet.

4. Shape the Gnocchi

Transfer the dough to a floured surface and pat it into a disk. Cut into 8 equal wedges. Roll each wedge into a log about ¾ inch thick. Cut into bite-sized pieces and toss lightly with flour to prevent sticking.

5. Cook the Gnocchi

Gently place the gnocchi in the boiling water. When they float to the surface (usually in about 30–60 seconds), remove with a slotted spoon or strainer.

6. Serve

Serve immediately with your favorite sauce—whether it’s brown butter and sage, marinara, pesto, or a drizzle of olive oil and lemon.

💛 Why You’ll Love This Recipe

No fancy equipment—just a bowl and a knife
Faster than traditional potato gnocchi
Light and airy texture with rich flavor
Only 6 pantry-friendly ingredients
Perfect base for endless sauces and toppings

💡 Tips

Use good-quality ricotta: Whole milk, thick ricotta works best.
Drain well: Removing excess moisture is key to light gnocchi.
Handle gently: Avoid overworking the dough to keep it tender.
Test first: Boil a couple of gnocchi as a test—if they fall apart, mix a bit more flour into the dough.

🔄 Variations and Substitutions

Cheese: Swap Parmesan with Pecorino Romano for a saltier bite.
Herbs: Mix in chopped fresh herbs like parsley, thyme, or chives.
Spinach: Add finely chopped cooked spinach for color and nutrition.
Gluten-free: Use a 1:1 gluten-free flour blend. Texture may vary slightly.
Sauce ideas: Try lemon-butter, mushroom cream, or spicy arrabbiata.

❓ FAQs

Can I freeze ricotta gnocchi?
Yes! Freeze uncooked gnocchi on a baking sheet until solid, then transfer to a bag. Cook straight from frozen—just give them an extra 30–60 seconds.

Why is my dough too wet?
This usually means the ricotta had too much moisture. Just mix in more flour a tablespoon at a time until manageable.

How do I know when gnocchi is done?
Once it floats to the top, it’s ready! Overcooking can make them mushy, so remove them quickly.

🍽️ Serving and Suggestions

Toss with a simple sage-butter sauce and sprinkle with extra Parmesan
Serve with a green salad or roasted veggies for a complete meal
Add sautéed mushrooms or peas for extra flavor and texture
Pair with a glass of crisp white wine or sparkling water with lemon
Great for lunch, dinner, or even as a special brunch dish