The worlds’ most easy homemade gnocchi – by using ricotta instead of mashed potatoes, you can make gnocchi from scratch in just 30 minutes. The gnocchi is light and fluffy, like mini pillows of ricotta goodness. Toss ricotta gnocchi in a simple browned butter sauce or a tomato sauce – you choose!
EASIEST homemade Gnocchi recipe
Pillowy soft gnocchi is a thing of beauty. And while nowadays, we can get great store bought gnocchi, there is something so satisfying about making it at home.
So what if I told you that you can make homemade gnocchi from scratch in 30 minutes?
Start to finish, including cooking. With no special equipment required and very little mess!
This method I’m sharing today is a ricotta gnocchi. A much easier way to make gnocchi than the traditional mashed potato method, ricotta gnocchi is faster and virtually foolproof.
Anyone can make ricotta gnocchi, even beginner cooks. On the other hand, potato gnocchi is a recipe for capable cooks, requiring a deft hand, a gentle touch and a good feel for dough.
Ricotta gnocchi has both a similar texture and flavour to traditional potato gnocchi!
How to make really easy Homemade Gnocchi
Ricotta is the secret ingredient for this really easy homemade gnocchi. I call ricotta gnocchi “Italian fast food” – because it’s so quick to make!
Here’s what you need:
-
Ricotta
-
Parmesan
-
Flour
-
Eggs
-
Salt and pepper
Just mix them together, then use your hands to bring it all together into a soft dough.
Roll into ropes then cut into bite size pieces.
How to cook Gnocchi
Gnocchi is cooked in the same way as pasta – in boiling water. Fresh homemade gnocchi only takes a minute or two. You will know when gnocchi is cooked because they rise to the surface!
Then just drain and toss in your sauce of choice.
Best sauce for gnocchi
The classic sauce for gnocchi is butter sauce. I love butter sauce because it really let’s the flavour of gnocchi come through.
But sometimes, I like my gnocchi to be nice and saucy like pastas. On such days, I make a tomato pasta sauce instead.
Both are lovely, so you choose because both sauce options are provided! 🙂
Making gnocchi ahead of time
Gnocchi freezes brilliantly! Just freeze the uncooked gnocchi, then just cook from frozen. Imagine how smug you will feel if you have a stash of homemade gnocchi in your freezer!
Serve this gnocchi with a fresh garden salad tossed with Balsamic Dressing or Italian Dressing. If you want to go all out, add a side of Garlic Bread! – Nagi x
Gnocchi Lovers!
-
Easy homemade Pumpkin Gnocchi with Sage Butter Sauce
-
Pan Fried Gnocchi with Pumpkin & Spinach – quick and easy, made with store bought gnocchi
-
Malfatti – Cousin of the gnocchi, made with spinach and ricotta
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Easy Homemade Ricotta Gnocchi
Ingredients
Gnocchi
- 8 oz / 250g ricotta - ordinary supermarket ricotta , not expensive fresh Italian ricotta (Note 1)
- 3/4 cup / 75 g freshly grated parmesan cheese (Note 2)
- 3/4 to 1 cup / 112 - 150g plain flour , plus more for dusting (Note 3)
- 1 egg
- 1 egg yolk
- 1/4 tsp salt
- Black pepper
Browned Butter Sauce
- 4 tbsp / 60 g unsalted butter
- 1/4 tsp salt (or omit if using salted butter)
- Black pepper
Tomato Sauce
- 2 tbsp olive oil
- 3 garlic cloves , minced
- 1/2 brown onion , finely diced
- 28 oz / 800 g canned crushed tomatoes
- 1 tbsp mixed dried Italian herbs (or any combination of dried parsley, basil, oregano and thyme)
- 1 tsp salt
- Black pepper
Garnish
- Freshly grated parmesan
- Fresh parsley , finely chopped (optional)
Instructions
Gnocchi
- Combine the gnocchi ingredients in a bowl except the flour.
- Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
- Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
- Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
- Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
- Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
- Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
Browned Butter Sauce
- Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
- Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
- Do a taste test and add more salt if required. Serve immediately.
Tomato Sauce
- Heat the olive oil over medium high heat.
- Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent.
- Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
- Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
To Serve
- Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
- Garnish with freshly grated parmesan and parsley, if desired.
Recipe Notes:
Nutrition assuming 3 servings with Browned Butter Sauce (left) and Tomato Sauce (right).
   
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Hi Nagi
Love your recipes! Just a quick question. I have just made these (doubled recipe) and the mixture seems very dry, not at all sticky. I used the ricotta that comes in a basket from the supermarket and I only used 220g flour. I feel like I could have used less. Just wondering what you think might have happened.
Gnocchi was a winner.
I see from some of the comments your readers were confused which ricotta to use, tub or fresh. I used fresh, the dry crumbly type and it worked like a dream. If you could amend your instructions please.as they a bit confusing. Love your food blog.
Thanks For this fabulous recipe. I Made the ricotta gnocchi it was delicious! didn’t boil the gnocchi just pan fried it cooked and served with a tomato sauce, beautifully. X
We used the second half of a large batch of gnocchi made and frozen a few weeks ago, with shredded leftovers from your slow cooked beef cheeks recipe. Soooooo good and moreish, and a great combination.
Hi Kate, did you cook the gnocchi first then froze it? Or did you just freeze it uncooked?
Hi Kim, we froze uncooked – separately the layers between with cling wrap.
Absolutely delicious!! And so much easier/quicker than normal gnocchi. Thanks for another fabulous recipe Nagi!!
Yes aren’t they?! I’m so glad you enjoyed them Sam!! N x
I made these gnocchi for the second time today, and they were again so light and lovely. If doubling the recipe, I’d suggest cooking the gnocchi in two batches, as they seem to come out looking prettier.
Also, if serving as a main course, the standard recipe (3 servings) only feeds 2-2.5 people at my house, because everyone wants seconds.
Amazing gnocchi! Also fun to make with kids. Guests loved it. A quick question, I know you can freeze it but would it work if I made it a few hours earlier than cooked it at night?
So easy and yummy
I made the gnocchi tonight paired with your recipe for creamy tomato pasta (just the sauce), so good! The gnocchi was lovely and light and the sauce was just the right amount of tasty, and not overpowering.
RecipeTinEats is my go to Nagi…it always turns out great. Thank you!
Will try and make them and inform you of the results
Thank you
From fremantle Western Australia
Hi Nagi! If I wanted to prepare the gnocchi earlier in the day for cooking that night, what’s the best way to store it (without freezing)?
Hi Ebony, dust well with flour and pop them on a baking tray, cover loosely with cling wrap and pop in the fridge 🙂 N x
Thankyou!! Can’t wait to make them 🙂
Another great recipe my son came over just after i cooked it there was none left to take to work. Love Love your website i tell everyone about it you should be proud of what you have achieved.
Wow this was amazing! I have made potato gnocchi before but this variation using Ricotta is so much quicker and easier to make !! Gnocchi was perfect and I made the tomato sauce to go with it !! I also purchased ricotta from the deli section at Woolies and worked great. Thank you again for this amazing family meal!! This is the fourth meal I’ve made from recipe tin in the past fortnight and my family keep raving about the meals I’ve cooked and my teenagers are happy I’m making something different 😂
My first time making gnocchi and this came out beautiful!!. I used Aldi soft ricotta, drained in seive to remove excess moisture. Hubby is a chef and he asked for the recipe😆. This will be definitely our go to gnocchi recipe now. I made both butter sauce and tomato sauce. Butter sauce was amazing…my tomato sauce was too acidic..but still nice. Thanks Nagi for giving me the confidence to make gnocchi. I always felt intimidated making any kind of pasta. 🤗🤗🤗
Sounds great Dani!!! N x
Hi Dani,
I came across a hint a few years ago for acidic tomato sauce. Add cinnamon,
1/8th tsp at a time. Less is more until you notice the acid has subsided.
Continue slowly cooking 10/15 mins or a little longer and you will notice a change in your tomato sauce.
Cheers Nola
Hi Nola
Fantastic!! Will give it a go, still my go to Gnocchi recipe😊