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
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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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Yum!!!!!!!!! I will never bother with potato gnocchi again. These are much lighter and fluffier and super easy to make. Only problem is I wish I made more. Nagi, your amazing!
Hi! Can I skip the Parmesan?
It’s not available here right now.
Can this work with store brand ricotta? It doesn’t say Italian ricotta on the tube, just ricotta. Am I supposed to buy the one that says specifically Italian ricotta? Call me green but I tried making the gnocchi but the dough just remained a gooey, sticky mess. I added almost a cup of flour too! Did I just buy the wrong type of ricotta? I would really love to try to make it again.
Hi Grace, this recipe wont work with the tubs of ricotta that are smooth/powdery, there’s just too much water in them! You really need the proper ricotta from the deli – N x
Hello, but in the actual recipe above, you say the opposite and not to use the one from the deli as it is too wet. Now I’m very confused
*In the recipe notes section, the first note
Did anyone ever figure out the deal with store ricotta in a tub vs deli ricotta. The instructions and comments are in direct conflict with one another.
This was super easy and absolutely delicious! Enjoyed with the tomato sauce recipe this time and looking forward to trying the butter sauce also. Used the lite ricotta from woolies deli as they said it was firmer than full fat. Will definately be making again. Thanks for the recipe!
I made this for the second time tonight. The first time it was beautiful – very light and moreish.
Tonight, I didn’t have a block of parmesan, only a bag, and I didn’t have time to go to the shop. So I finely chopped it with a sharp knife like you would a pile of fresh herbs. Definitely nowhere near as nice as the first time! So, if you’re ever in the same position as me, put your bra back on and go to the shop post-haste!
P.S. I served it with the cream sauce from the Nagi’s garlic prawn pasta recipe tonight. Last time, I did the butter sauce. Both were yummy.
😂 I love your commitment Naomi!!
I made this recipe and forgot to add the Parmesan in the gnocchi so added some at the end and it was still very delicious
Wahoo, great to hear Caterina!
Can you do it without the revolting Parmesan cheese? I hate that stuff.
It’s definitely not overpowering in the gnocchi and I feel it gives a great flavour. You can do without but maybe add a little more seasoning to flavour it.
so I’m confused. is regular store bought ricotta in a tub ok or should I buy fresh?
I’ve made this a bunch of times and turned out amazing!!! Thank you!
Wondering can I make it a few hours ahead of time and leave uncooked in fridge???
I never comment online but had to tell you I’m new to eating and making gnocchi but was intrigued when I had a bunch of ricotta left over to use up. This was fantastic! So easy! I flash froze mine and put them in the freezer. I noticed if I let the dough sit too long before rolling and making the gnocchi that it got a little wet. But dusting with flour worked fine. I doubled the recipe with no problem but I is so easy I would probably just make the single recipe to make sure I rolled it out quickly so I didn’t have to add extra dusting flour. What a great recipe and the protein. Wow!
I noticed when I didn’t get the gnocchi formed right away that the dough got a little wet. I would recommend put them on a dusted tray and flash freezing them. Then just cooking a bit longer like one minute. Getting them all in the pot at once will be easier frozen anyway.
I was trying to make these on Friday but I was unable to figure out how to get the dough the correct consistency. Ended up throwing a double batch of the dough in the trash. I would like to try to make it again but could you explain to me how the dough should look? It was super sticky. I doubled the recipe and ended up putting over 2 cups of flour into it I’m sure. Oh, and I was using extra large eggs so maybe that added too much moisture. I have never made gnocchis before so this is probably a recipe I need a video for to make but I’ll at least try again. Thanks.
I did come back and made the tomato sauce in this recipe for a pasta dinner and it was really good.
If you’re mixture is too wet, just add more flour until it is a workable consistency. If you used extra large eggs that could be why, plus your ricotta may have been too wet to start with. I always get the fresh ricotta from the deli section where they cut it from a larger wheel. don’t try to use the stuff in a tub, it’s too creamy and won’t hold. Also be sure you grate your parmesan using a fine grater and don’t use pre-grated cheese as it won’t be light enough. I’ve made these a dozen times now and aside from my first disaster (similar to yours) everyone has been perfect. I’ve even made gluten free with various GF flours. Keep trying, they are worth it!!
Which GF flours did you like in this recipe?
thanks!
Could I make this ahead if time like a few hours before I plan to use them
Can you send me the recipe using 32 oz of Ricotta Cheese!!! I bought all the ingredients to make tonight!! Thank You!!
My girlfriend and I made this last night. AMAZING. Took a half hour, just like you said. Needed a bit more flour, but still came out delicious. Definitely gonna be a repeat.
Wonderful to hear Henry! Thank you for letting me know you enjoyed this – N x
sounds delicious. is it possible to make it without eggs?
sorry Ash it’s needed to hold them together 🙂 N x
I have made this before and loved it so thanks! Quick question, when I increase the servings to 12 (I want plenty to freeze), all of the ingredients increase except the 1 egg yolk. Is it truly always only 1 egg yolk or should that go up to 4 as well? Thank you!
Oh dear, thank you for picking that up! I will check it! N xx
WOW, this sounds amazing. A lot of happy cooks too. I will be trying this out with spelt flour as this is all I have beside whole wheat flour. Spelt tastes so much better than wheat so this will be interesting to see if I like it. Thanks so much for the post. Have to have a look to see what else you have, lol.