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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Jessica says
Could I make this ahead if time like a few hours before I plan to use them
Bridgette Walker says
Can you send me the recipe using 32 oz of Ricotta Cheese!!! I bought all the ingredients to make tonight!! Thank You!!
Henry says
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.
Nagi says
Wonderful to hear Henry! Thank you for letting me know you enjoyed this – N x
Ash says
sounds delicious. is it possible to make it without eggs?
Nagi says
sorry Ash it’s needed to hold them together 🙂 N x
Jessica says
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!
Nagi says
Oh dear, thank you for picking that up! I will check it! N xx
Des says
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.
Maria says
I stumbled across your website during a search for ricotta gnocchi and am so glad that I found you – I can’t wait to start making all your delicious recipes !!
I made this gnocchi last night for dinner and it was ABSOLUTELY DEVINE and took no time to make. I also had leftovers (hard to believe!) and re-heated them for lunch at work – the gnocchi stayed soft and did not harden at all.
Nagi says
So glad you found me Maria! And that you LOVED THIS!! N xx
Donna says
I made the mixture for these up the day before, stored it overnight in the fridge, then rolled the gnocchi out the next day. As we have a gluten intolerance I started using spelt flour but ran out. I added gluten free self raising flour (didn’t have plain on hand) and thought it would mess up the recipe but it STILL worked. The gnocchi may have ballooned a bit bigger and I could taste they were not the same as potato gnocchi but for the time saving it’s worth it. I was telling my friend about it today and she is going to try a low carb version with coconut flour. I’m going to try the pumpkin ones next.
Nagi says
Wow that’s amazing to hear Donna! Thanks so much for letting me know, I might try making the entire recipe with GF flour! 🙂 N x
Beth says
Can you use the grated Parmesan in the plastic shaker in place of freshly grated?
Nagi says
Hi Beth! You can, it’s not quite the same because it’s not fresh parmesan but will still taste great!
Liz Callow says
Hi Nagi
Please can you tell me how much flour to use for this recipe – im in the UK so do you have it in weight ?
Thank you !
Nagi says
Hi Liz! I’ve just updated the recipe with weights for all ingredients 🙂
liz callow says
Hi Nagi
Thank you! The recipe is brilliant. I did it on Sat and put in freezer. Cooks from frozen fine.
Nagi says
🙌🏻
Julia Cooper says
This looks like a wonderful recipe. I only have light ricotta in the fridge – I wanted to check if this would still work?
Nagi says
Hi Julia! It will work just fine 🙂 N x
Kiara says
I made this. I doubled the recipe. It was incredible.
Nagi says
Glad to hear that Kiara! Thanks for letting me know! N x ❤️
Anna says
Hi Nagi today I cooked your ,,Ricotta Gnocchi,, ( from scratch ) and was absolutely delicious.Definitely I keep this recipe.Thank you very much.
Nagi says
Oooh I’m so pleased to hear that Anna! Thanks for letting me know! N xx ❤️
Anna says
Nagi you have fabulous recipe.Absolutely delicious.I am very happy.Once more time big thank you to you XXX.
Nagi says
That’s so great to hear Anna!! Thanks for letting me know! N xx
Nagi says
WHOOT! So great to hear that Anna, thanks for letting me know! N x ❤️
Melinda Hogan says
Hi Nagi, l am cooking your pumpkin and spinach gnocchi for friends on the weekend, l have made it before and it was amazing, possibly the best l have eaten. Just wondering as one of them is Gluten intolerant , would these gnocchi be okay with rice flour or Maise flour? Thanks Melinda Hogan
Nagi says
Hi Melinda, sorry for the late reply! I’m afraid I don’t know the answer to that, I have a hunch it won’t work. Sorry to disappoint! N x
Ava says
Nagi! This recipe is incredible, I am 14 and this was my first ever try at making gnocchi. It was simple, easy and came out perfectly. I will definitely be using this recipe in the later years of my life for my kids and family one day. Thank you!
Nagi says
I’m so pleased to hear that Ava! Wow, only 14 and you made this? You’re amazing! N xx ❤️
Mel Blackwood says
Hi Nagi I have only discovered your site recently and I love your recipes.
I am making your slow cooked shredded beef ragu pasta tomorrow night and was wondering if your ricotta gnocchi would be ok as the pasta element?
Thanks,
Mel
Nagi says
Gosh that would be amazingly indulgent! 👌🏻
Cherie Swatek Fedder says
Thanks for your reply Nagi on where to find this recipe for the plain ricotta gnocchi. Very much appreciated!
Ivy says
Just made this tonight and it’s amazing…. I always struggle to make potato gnocchi, but this recipe is super easy and anyone can make it. The notes are really helpful and the end result is delicious 🙂
Nagi says
I’m so happy to hear that Ivy! Thank you for taking the time to come back and let me know – N xx
Gizzyduck says
I am making this tonight & so looking forward to it… Looks so simple… Have been totally put off buy all of the prep of the potato version… So glad I found this site… Will serve with a Blue Cheese Sauce which is to die for & so simple to make.
Nagi says
I hope you love it!!! Wait until you see the pumpkin gnocchi I just published literally 30 minutes ago…. N xx
Alison says
Hi Nagi, thank you for posting this amazing gnocchi recipe! I made it last night and my whole family loved it.
I needed to double the recipe and realised that I had only bought 375g of ricotta rather than 500g. To make up the missing 125g, I added marscapone to the mix. I was worried that it might not work when cooked but it was perfect. I didn’t make your sauce as I had left over spaghetti sauce in the freezer which saved me some time.
Nagi says
That’s so wonderful to hear Alison! I also recently created a pumpkin gnocchi which, if I do say so myself, is even more amazing than this and just as simple! I’m publishing it soon and I’m so excited because I made a video too. 🙂 N xx