Homemade Ricotta Gnocchi (The Lightest!)

Ingredients

• 454 g (1 lb)whole milk ricotta cheese
• 2 largeeggs
• 50 g (½ cup), plus more for servingfreshly grated Parmesan cheese
• 1 teaspoonsalt
• 190 g (1½ cups), plus more for the work surfaceplain flour

Instructions

1. 1

   Mix the dough

   Pour off and discard any excess liquid from the ricotta. Put the ricotta in a large bowl, add the eggs, Parmesan and salt, then beat with a wooden spoon or whisk until smooth. Gently fold in the flour until a cohesive, slightly sticky, shaggy dough forms. If it is too soft to handle, stir in a very small amount of extra flour, taking care not to overwork it. Continue straight away or cover and refrigerate the dough for 1 hour or up to 24 hours.

2. 2

   Shape the gnocchi

   Line one or two rimmed baking trays with baking parchment and dust lightly with flour. Flour a work surface, turn out the dough and gently pat it into a smooth mound. Divide it into four or five palm-sized pieces and set all but one aside. Lightly flour your hands and the piece of dough, then gently roll it into a rope 2–2.5 cm (¾–1 inch) thick. Cut it into 2.5 cm (1-inch) pieces and place them on the prepared tray. For ridged gnocchi, lightly flour a wooden gnocchi board or dinner fork, then press and roll each piece off it with your thumb to make an indented dumpling with lines. Repeat with the remaining dough. To boil later, cover the tray with cling film and refrigerate for up to one day.

3. 3

   Boil and serve

   Bring a large pan of water to the boil, adding about 15 ml (1 tablespoon) of kosher salt per 950 ml (1 quart) of water. To transfer the gnocchi, lift two sides of the baking parchment and invert it over the pan so they slide into the water. Boil for about 3 minutes, just until they begin to float. Drain and toss straight away with your chosen sauce and extra Parmesan.

What are ricotta gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato. This version uses ricotta, egg, Parmesan and flour instead, making a dough that comes together without cooking and mashing potatoes first.

Ricotta gives these dumplings a soft, tender texture, while Parmesan adds savoury flavour. A gentle hand with the flour helps keep them light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 25g protein, 35g carbs, 21g fat.

The flour supplies most of the carbohydrates, while the ricotta, eggs and Parmesan contribute protein and fat. Serve the gnocchi with vegetables or salad alongside to round out the plate.

Choosing the ingredients

Ricotta: Use whole milk ricotta for the rich, soft dough described here. Pour away excess liquid from the container before measuring it into the bowl.

Flour and cheese: Plain flour gives the dough structure, while freshly grated Parmesan seasons it. Keep extra flour for the work surface, but add only a little to the dough if it is too soft to handle.

Keep the dough gentle

Mix the eggs, ricotta, Parmesan and salt until smooth before folding in the flour. Stop as soon as the dough holds together; it should still look shaggy and feel slightly sticky.

Too much mixing or extra flour can make the gnocchi heavier. If the dough is difficult to shape, chilling it can make it easier to handle.

Shape evenly

Work with one section of dough at a time and roll it gently into a rope about 2–2.5 cm (¾–1 inch) thick. Cut pieces around 2.5 cm (1 inch) long so they cook at a similar rate.

Plain cut gnocchi need no special equipment. A lightly floured fork or gnocchi board adds ridges and an indentation, but shaping them this way is optional.

Know when they are done

Lower the gnocchi into water that is boiling, then watch for them to begin floating. This should take about 3 minutes; drain them as soon as they reach that cue.

Toss them with sauce straight after draining so they are ready to serve while warm. Add extra Parmesan at the table if you like.

Make-ahead timing

The dough can be covered and refrigerated for 1 hour or up to 24 hours before shaping. The shaped, uncooked gnocchi can also be covered on the tray and kept in the fridge for up to one day before boiling.

For a simple meal, prepare the sauce while the water comes to the boil. Have it ready so the drained gnocchi can be tossed with it immediately.

Sauces and serving

These mild, cheesy dumplings work with a sauce of your choice; the recipe does not prescribe a particular one. Toss them with it as soon as they are drained.

For a more balanced plate, serve a moderate portion of gnocchi with vegetables or a salad alongside.

Recipe notes & tips

• Pour off excess liquid from the ricotta before mixing.
• Fold in the flour gently and stop once the dough comes together.
• Use only a little extra flour if the dough is too soft to shape.
• Dust the tray and work surface lightly so the dough is easier to handle.
• Boil the gnocchi in a large pan and remove them when they begin to float.
• Have the sauce ready before draining the gnocchi.

Variations

• Keep them plain: Cut the ropes into pieces without adding ridges.
• Add ridges: Roll each piece over a lightly floured fork or gnocchi board.
• Chill the dough: Refrigerate it for 1 hour or up to 24 hours before shaping.
• Prepare ahead: Shape the gnocchi, cover the tray and refrigerate for up to one day.
• Change the sauce: Toss the boiled gnocchi with a sauce of your choice.

Common mistakes to avoid

• Adding too much flour: The gnocchi can become heavy; add only a tiny amount if the dough is too soft to handle.
• Overmixing the dough: This can make the gnocchi less light; stop when the flour is just incorporated.
• Skipping the ricotta check: Excess liquid can make the dough softer; pour it off before mixing.
• Making uneven pieces: They may cook at different rates; cut the rope into pieces about 2.5 cm (1 inch) long.
• Boiling for too long: The recipe's doneness cue is floating; drain them when they begin to rise.
• Waiting to add the sauce: Toss the gnocchi with it straight after draining.

How to store

Cover shaped, uncooked gnocchi on their tray and refrigerate for up to one day. The recipe also says they can be frozen, cooked or uncooked, but does not give a storage duration or reheating method.

Frequently asked questions