Ricotta Gnocchi

Ingredients

• 454 g (1 lb)ricotta
• 125–190 g (1–1½ cups)plain flour, plus extra for dusting
• 1 extra-largeegg
• About 33 g (⅓ cup)grated Parmesan
• 1 teaspoonsalt

Instructions

1. 1

   Mix the ingredients

   Put the ricotta, grated Parmesan, egg and salt in a bowl. Add 1 cup of the flour and mix.

2. 2

   Form the dough

   Add only as much of the remaining flour as needed to make a workable dough. Mix gently and avoid overworking it.

3. 3

   Roll into logs

   Divide the dough into fist-sized pieces. Roll each piece into a long log about as thick as your thumb.

4. 4

   Cut the gnocchi

   Cut the logs into 2.5 cm (1-inch) pieces and gently arrange them on a lightly floured baking sheet.

5. 5

   Shape the rest

   Repeat with the remaining dough.

6. 6

   Chill if needed

   If you are not cooking the gnocchi straight away, put them in the refrigerator.

7. 7

   Cook until floating

   Drop the gnocchi into lightly salted water. Once they rise to the surface, after 1–2 minutes, remove them.

8. 8

   Add the sauce

   Transfer the gnocchi to a warmed bowl, add your favourite sauce and mix gently.

9. 9

   Serve with sauce

   Serve with extra sauce if you like.

What are ricotta gnocchi?

Gnocchi are small Italian dumplings, often made with potato, though versions using ricotta are also well established. This recipe combines ricotta with egg, Parmesan and flour for a quicker alternative to making and cooling a potato dough.

Ricotta brings moisture and a delicate texture, while the flour gives the dumplings enough structure to hold together in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 386 calories, 22g protein, 34g carbs, 19g fat.

The flour supplies most of the carbohydrates, while ricotta and Parmesan contribute much of the fat and protein; the egg adds a little more protein and fat. Serve a moderate portion with vegetables or a salad, and keep the sauce alongside so you can add the amount you want.

Choosing the ricotta

Ricotta: If it looks very wet, drain it before mixing so you do not need to add excessive flour. A drier cheese helps keep the dough tender rather than sticky and heavy.

Parmesan: Finely grated cheese mixes evenly through the dough and adds savoury flavour. The recipe includes salt too, so taste your sauce before seasoning it heavily.

Keep the dough gentle

Flour: Start with 1 cup, then add only enough extra to make the dough manageable. The amount can vary with the moisture in the ricotta.

Mixing: Handle the dough just until it comes together. Working it too much can develop the flour and make the cooked gnocchi firm.

Shaping even pieces

Logs: Divide the dough into fist-sized pieces and roll each one gently on a lightly floured surface. Aim for logs about as thick as your thumb.

Cutting: Keep the pieces close to 2.5 cm so they cook at a similar pace. Transfer them carefully to a lightly floured tray to prevent sticking.

Know when they are cooked

Water: Bring a pan of lightly salted water to a gentle boil before adding the gnocchi. A crowded pan can cool the water, so cook in batches if necessary.

Doneness: They should float to the surface after about 1–2 minutes. Lift them out as soon as they rise, rather than leaving them to boil on.

Sauces and serving

Gentle coating: Use a warmed bowl and fold the sauce through carefully, as the soft dumplings can break if tossed vigorously.

Pairings: Serve with a favourite pasta sauce, such as tomato or butter and sage, and add extra sauce at the table if desired. A green salad or cooked vegetables make a simple accompaniment.

Recipe notes & tips

• Drain ricotta that looks watery before making the dough.
• Keep some flour nearby for lightly dusting the work surface and baking sheet.
• Add the flour gradually; the dough should be workable, not stiff.
• Roll the logs gently instead of pressing or kneading them firmly.
• Cook a few gnocchi first to check that the dough holds together before cooking the rest.
• Warm the serving bowl while the gnocchi cook so they stay hot when sauced.

Variations

• Tomato sauce: Serve with a simple tomato sauce for a bright, familiar pairing.
• Butter and sage: Toss gently with melted butter and sage leaves just before serving.
• Extra Parmesan: Finish with more grated Parmesan at the table.
• Black pepper: Add freshly ground black pepper to the dough or sauce for a little warmth.
• Herbs: Stir finely chopped parsley into the finished sauce for a fresh note.

Common mistakes to avoid

• Adding all the flour at once: The dough may become heavy; begin with 1 cup and add more only as needed.
• Overworking the dough: This can make the gnocchi firm; mix and shape with a light touch.
• Using very wet ricotta: Excess moisture calls for more flour; drain the cheese first if it is watery.
• Making uneven pieces: They cook at different rates; cut the gnocchi into similar-sized pieces.
• Boiling too long: The dumplings can lose their delicate texture; remove them when they float.
• Stirring roughly in the sauce: Soft gnocchi can break; fold them through gently.

How to store

Keep uncooked gnocchi covered in the refrigerator and cook them as soon as practical. Cooked leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a pan with a little sauce or water until hot.

Frequently asked questions