3-Ingredient Ricotta Gnocchi (No Potato!)

Ingredients

• 500 g (2 cups)ricotta cheese
• 85 g (⅔ cup), plus plenty extra for rollingplain flour
• 50 g (½ cup)finely grated Parmesan

Instructions

1. 1

   Drain and mix

   Leave the ricotta to stand for at least 10 minutes, then carefully pour off any excess liquid. Put the ricotta, flour and Parmesan in a large bowl and knead briefly into a soft, sticky dough.

2. 2

   Shape the dough

   Flour a clean work surface generously and scrape the dough onto it. Flour your hands and sprinkle the dough with more flour if needed, using just enough to pat it into a thick log. Cut it into 4 to 6 pieces.

3. 3

   Roll each piece

   Gently roll and pat each piece into a long sausage shape about 2 cm thick.

4. 4

   Cut the gnocchi

   Use a small, sharp knife to cut the dough into evenly sized pieces about 3 cm long. Cut straight across or at a slight angle.

5. 5

   Cook or freeze

   Cook the gnocchi straight away, or freeze them for later.

6. 6

   Boil until floating

   Gently lower the gnocchi into salted boiling water. Once they rise to the surface, usually after 2 to 3 minutes, they are ready; allow a little longer if cooking from frozen. Lift them out with a slotted spoon and serve immediately.

7. 7

   Pan-fry until crisp

   For a lightly crisp finish, pan-fry the gnocchi in olive oil or butter for 2 to 3 minutes on each side. Let one side brown before turning them carefully so they do not break.

8. 8

   Bake until golden

   Bake on a baking sheet with vegetables and/or meat for 20 to 30 minutes, until golden and lightly crisp. Baking them in sauce is not recommended.

What are ricotta gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato, but ricotta gives this version its tender, soft texture without the need to cook and mash potatoes first.

Here, ricotta, flour and Parmesan make a simple dough that comes together quickly. Draining the ricotta first helps keep the dough manageable while preserving its delicate texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 21g protein, 20g carbs, 20g fat.

Ricotta and Parmesan provide most of the protein and fat, while the flour supplies most of the carbohydrates. Serve a portion with vegetables for a more balanced plate, or add a protein-rich accompaniment if desired.

The three ingredients

Ricotta: Let it stand for at least 10 minutes, then drain away excess liquid. Drier ricotta needs less flour to form the dough.

Flour: Add the stated amount, then use extra only as needed to handle the sticky dough while shaping. Too much can make the gnocchi dense.

Parmesan: Finely grated cheese distributes evenly through the dough and brings a savoury, salty flavour.

Handle the dough gently

Sticky dough: This is expected, so flour your hands and work surface rather than kneading in a large amount of extra flour. Knead only briefly, as directed.

Shaping: Pat the dough into a thick log before dividing it, then roll each piece gently to around 2 cm thick. Avoid pressing hard, which can make the pieces compact.

Look for the right doneness

Boiled gnocchi: They are ready when they rise to the surface, usually after 2 to 3 minutes. Frozen pieces may need slightly longer.

Pan-fried gnocchi: Give each side 2 to 3 minutes and wait for one side to brown before turning. Handle them carefully to prevent breakage.

Baked gnocchi: Bake for 20 to 30 minutes with vegetables and/or meat, until golden and lightly crisp; this method is not intended for baking them in sauce.

Choose a cooking method

Boiling is the quickest option and keeps the gnocchi soft. Have a slotted spoon ready so you can lift them out as soon as they float.

For browned edges, pan-fry in olive oil or butter. To make them part of a tray bake, cook them with vegetables and/or meat on a baking sheet until crisp and golden.

Serving ideas

Serve boiled gnocchi as soon as they are lifted from the water, with a sauce or accompaniments of your choice. Their Parmesan flavour also works well with simple vegetables.

For a more substantial plate, pair them with vegetables and a source of protein. If baking, follow the recipe's tray-bake approach rather than covering them in sauce.

Recipe notes & tips

• Drain the ricotta for at least 10 minutes before mixing.
• Use a well-floured surface and flour your hands to manage the sticky dough.
• Keep kneading brief so the gnocchi stay soft.
• Cut the pieces to a similar size so they cook evenly.
• When pan-frying, let the first side brown before turning.
• Use a slotted spoon to remove boiled gnocchi once they float.

Variations

• Tray-bake vegetables: Bake the gnocchi with vegetables until golden and lightly crisp.
• Add meat: Include meat in the baking tray for a more substantial meal.
• Olive oil finish: Pan-fry the gnocchi in olive oil for lightly crisp sides.
• Butter finish: Use butter for pan-frying instead of olive oil.
• Straight-cut pieces: Cut the dough straight across for simple, even shapes.

Common mistakes to avoid

• Wet ricotta: Excess liquid can make the dough hard to handle; drain it after standing for at least 10 minutes.
• Overworking the dough: Too much kneading can make the gnocchi dense; bring the ingredients together briefly.
• Adding too much flour: Extra flour can toughen the dough; use only enough to shape it.
• Turning too soon: Pan-fried pieces can break; let one side brown before flipping carefully.
• Overcooking boiled gnocchi: Remove them when they float, usually after 2 to 3 minutes.
• Baking in sauce: This method is not recommended; bake on a sheet with vegetables and/or meat instead.

How to store

Cook the gnocchi immediately, or freeze them for later as directed in the recipe. If cooking from frozen, allow slightly longer in the boiling water and remove them when they float.

Frequently asked questions