Easy Homemade Ricotta Gnocchi

Ingredients

• 430 g (15 oz)whole-milk ricotta
• 115 g (4 oz), about 240 ml (1 cup)finely grated pecorino
• 1 largeegg
• 1 largeegg yolk
• 30 g (60 ml / 1/4 cup), plus extra for dustingplain flour
• to tastekosher salt and pepper
• 240–480 ml (1–2 cups)homemade tomato sauce
• optional, to tastefresh basil
• optional, to tasteParmigiano Reggiano or pecorino
• 30 ml (2 tablespoons)olive oil
• 450 g (1 lb)mixed mushrooms
• 115 g (1 stick; 1/2 cup)butter
• 1 smallshallot, diced
• to tasteparsley
• to tastelemon zest
• 57 g (4 tablespoons)butter
• 30 g (1/4 cup)pine nuts
• to tasteParmigiano Reggiano
• to tasteblack pepper

Instructions

1. 1

   Drain the ricotta

   Line a baking tray with two layers of kitchen paper and spread the ricotta over it in a thin layer. Cover with two more layers of paper and press gently to absorb moisture. Leave for 20–30 minutes, then remove the top layers.

2. 2

   Boil the water

   Bring a large pan of salted water to the boil.

3. 3

   Mix the dough

   Scrape the ricotta into a large bowl. Add the pecorino, egg, egg yolk and flour, season with salt and pepper to taste, then stir gently until combined.

4. 4

   Shape the dough

   Move the dough to a lightly floured work surface and, adding flour as needed, gently bring it together into a ball.

5. 5

   Cut the gnocchi

   Cut the dough into quarters with a bench scraper. Roll one quarter at a time into a log about 30–38 cm (12–15 inches) long, then cut each log into 12–15 gnocchi. Put them on a lightly floured tray and toss gently with a little more flour so they do not stick.

6. 6

   Cook the gnocchi

   Cook half the gnocchi at a time in the boiling water until they rise to the surface, about 30 seconds. Lift them out with a spider and place on a tray lined with a tea towel or baking paper; repeat with the rest. Keep the cooking water to loosen the sauce if needed.

7. 7

   Heat tomato sauce

   For the tomato version, warm 240–480 ml (1–2 cups) of tomato sauce, depending on how much gnocchi you are serving, in a large frying pan over medium heat. Add the gnocchi and toss gently with a large spoon to coat. Once hot throughout, take the pan off the heat, add basil if using and toss again. Serve with shaved Parmesan and freshly cracked pepper to taste.

8. 8

   Brown the mushrooms

   For the mushroom version, heat 30 ml (2 tablespoons) olive oil in a 30 cm (12-inch) frying pan over medium heat. Add the torn mushrooms, season with salt and pepper, and cook for 12–14 minutes until browning and crisping at the edges. Add 115 g (1 stick) butter and the finely chopped shallot; cook until the butter melts and smells nutty. Add a ladleful of gnocchi cooking water and simmer until the sauce starts to thicken. Toss in the gnocchi to coat, then serve with finely chopped parsley and lemon zest.

9. 9

   Toast the pine nuts

   For the brown-butter version, melt 57 g (4 tablespoons) butter in a large frying pan over medium heat until light brown and nutty-smelling. In a separate small pan, toast the pine nuts over medium heat until golden.

10. 10

    Finish and serve

    When the butter is browned, add the gnocchi and toss gently to coat, then add the toasted pine nuts and toss again. Serve with shaved Parmesan and freshly cracked black pepper to taste.

What are ricotta gnocchi?

Gnocchi are small Italian dumplings; this ricotta-based style uses cheese rather than potato as its main ingredient. This American recipe, from Colu Henry’s Colu Cooks Easy Fancy Food, keeps the dough quick to mix and offers three ways to dress the finished dumplings.

Draining the ricotta helps the dough hold together, while pecorino adds savoury flavour. A brief boil keeps the gnocchi tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 35g protein, 43g carbs, 62g fat.

The ricotta, pecorino and eggs contribute much of the protein and fat, while the flour supplies most of the gnocchi's carbohydrate. The chosen sauce changes the balance: butter, olive oil and pine nuts add substantial fat, while tomato sauce is a lighter finishing option. Pair a serving with green vegetables or salad for a more balanced plate.

Choose and drain the ricotta

Good ricotta: A creamy, good-quality whole-milk ricotta gives the dough its main body. Drain it in a thin layer for 20–30 minutes so excess moisture is absorbed before mixing.

Grated cheese: Finely grated pecorino blends readily into the dough. Keep the flour to the stated amount at first; add only enough extra for handling and dusting.

Handle the dough gently

Light touch: Stir the ingredients just until combined and shape the dough without kneading it. Too much handling can make the dumplings dense.

Even pieces: Divide the dough into quarters before rolling the logs. Cut each log into 12–15 pieces so the gnocchi cook at a similar pace.

Look for the cooking cue

Boiling water: Cook the gnocchi in batches rather than crowding the pan. They are ready when they rise to the surface, which takes roughly 30 seconds.

Save the water: Keep some cooking water before draining the gnocchi. Its starch helps loosen and bring together the sauce if it becomes too thick.

Pick a finishing sauce

Tomato: Warm the sauce, then fold the gnocchi through gently and finish with basil if you like. The recipe allows 240–480 ml depending on how much gnocchi you are dressing.

Mushrooms: Let the mushrooms brown for 12–14 minutes before adding the butter and shallot. A little cooking water helps the buttery sauce cling to the gnocchi.

Brown butter: Watch the butter as it colours and take it to light brown with a nutty aroma. Toast the pine nuts separately, then toss both through the gnocchi.

Serve while tender

These dumplings are best dressed and served soon after cooking, before they cool and firm up. Finish the tomato or brown-butter version with shaved Parmesan and pepper; parsley and lemon zest brighten the mushroom version.

For a fuller meal, serve with a crisp green salad or cooked green vegetables. Keep the side simple so the sauce and soft gnocchi remain the focus.

Recipe notes & tips

• Drain the ricotta thoroughly before mixing so the dough is easier to shape.
• Dust your work surface and tray lightly, adding more flour only if the dough sticks.
• Roll and cut one quarter of the dough at a time to keep the pieces manageable.
• Boil the gnocchi in batches and remove them as soon as they float.
• Reserve a ladleful of cooking water before using it to adjust a sauce.
• Use a gentle toss when coating the cooked gnocchi to help them keep their shape.

Variations

• Tomato finish: Warm the homemade tomato sauce and add basil if you like.
• Mushroom finish: Use mixed mushrooms and serve with parsley and lemon zest.
• Brown-butter finish: Toss the gnocchi with browned butter and toasted pine nuts.
• Cheese topping: Finish a serving with shaved Parmigiano Reggiano or pecorino.
• Pepper finish: Add freshly cracked pepper at the table to suit your taste.

Common mistakes to avoid

• Wet ricotta: Drain it between layers of kitchen paper for 20–30 minutes before making the dough.
• Overworking the dough: Stir and shape gently so the gnocchi stay tender.
• Too much flour: Add extra only as needed for rolling and dusting, since excess can make the dumplings firm.
• Crowded pan: Boil half the gnocchi at a time so they have room to rise and cook evenly.
• Overcooking: Lift the gnocchi out when they float, rather than leaving them in the water.
• Burnt brown butter: Watch for a light-brown colour and nutty smell, then add the gnocchi promptly.

How to store

Store cooked, undressed gnocchi in an airtight container in the fridge and use within 2 days. Reheat gently in a frying pan with the chosen sauce and a splash of water; avoid vigorous stirring. The recipe does not specify a storage duration for uncooked gnocchi.

Frequently asked questions