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
I have fresh shredded ricotta solada (it came in a hard wedge and not like the kind that’s cream cheese consistency) would that ricotta work for this? I have a bunch of this left after making lasagna
Nagi says
Sorry Jessica, I don’t know, I haven’t tried 🙂
Dave says
Not as a sustitute for the ricotta, but yes as a substitute for the other cheese.
Arky says
Just made this for brekky, pan fried in a Garlic butter sauce. Yum! So easy, so quick, so DELICIOUS.
PS. I understand your MKR addiction (I’m addicted too) only i don’t get frustrated with contestants lack of culinary skills, but rather their manners! They can be sooo rude!
Thanks for this recipe, will definitely make again 🙂
Nagi says
It’s become a soapie! it’s all about the storyline and personalities, less about cooking 🙁
Flo Dion says
Hi! I haven’t tried making these yet. But I am wondering if it is possible to pan fry these gnocchi? Instead of boiling them?
Nagi says
Hi Flo! You will still need to boil them to cook through then you could pan fry them briefly (use the steps in my Pan Fried Gnocchi 🙂 ). Hope you try these, they are crazy delicious!!
Nichole says
I was searching for a ricotta gnocchi recipe on Pinterest and came across this one. Without paying much attention, I opened it, read the post and then realized it was on your site. That convinced me right then and there that this is the recipe I must try, since your other recipes I’ve tried have been out of this world!
Nagi says
Ooh! I do hope you enjoy this Nichole, I am literally obsessed with it!
Emma says
Is it possible to make these in the morning and cook them that night, but in the mean time just refrigerate them until ready to cook?
Nagi says
Hi Emma! Yes definitely 🙂 Just store in single layers with paper in between each layer in an airtight container. Oh and dust lightly with flour so they don’t stick together!
Victoria Sheehy says
I would like to make these but without Parmesan. Is this possible will it upset the consistency?
Nagi says
Hi Victoria! Actually I am pretty sure it will be ok 🙂 Just add an extra pinch of salt!
Abby says
I did this with your Ragu! Amazing! Finished it all in the frypan with the olive oil and water from the gnocchi – both great receipes – thank you!!
Nagi says
It’s so wonderful to hear you enjoyed it Abby, thank you for letting me know!! N x
Emily says
Thank you for sharing this recipe!! It was so easy to make and my god it was delicious, best gnocchi ever and the tomato sauce was amazing too! I can’t eat garlic or onion so we just omitted those two ingredients, but it was still full of flavour. I can’t wait to make it again and try more of your recipes Nagi! 🙂
Nagi says
I’m so glad you enjoyed it Emily! Thank you for letting me know! N x
Andrea says
Wow!! I never ever leave comments but this recipe deserves it….5 stars all the way!! Took me 15 minutes to make this recipe and results were fantastic!!
Nagi says
Yay! So glad you enjoyed it Andrea, thanks for coming back to let me know! N x
Tracey says
I made this last night as a gluten free version with the tomato sauce (I used my own recipe for sauce, its very similar to yous).The gnocchi was light and fluffy, I had some leftovers with lunch today with some added pulled pork and grated zucchini. Thanks for sharing recipe!
Nagi says
Fantastic to hear Tracey! I’m so glad you enjoyed it, thank you for taking the time to come back and let me know! N x
Tracey says
I love gnocchi and have had my share of failures to, I’m always looking for different gnocchi recipes and this looks great I will definitely be trying this and will let you know how it goes. Did you know that packets of grated cheeses contain aluminum? Thanks for sharing.
Nagi says
Woah – WHAT?? Ew!
Terri says
Made these last night, actually my 12 year old made the gnocchi while I made the red sauce. Super easy!. We will add more salt to the gnocchi next time, and make sure not to stack them after cutting (they stuck together a bit.) Added sautéed zucchini and mushrooms to the red sauce. Yum! For us, this would serve about 5-6 people. We WILL be making them again, SO much better than store bought! Thanks for the recipe!
Nagi says
NO! 12 yo made gnocchi! OK, when is he/she going to be on Junior Masterchef??
Elizabeth says
I put the dough into a pastry bag and piped them into a pot ( of boiling water)with a string tied across the handles. I was able to cut them evenly and they were fantastic. I love gnocchi and have made potato many times by hand. These took 30 min. and I will make them again! TY
Nagi | RecipeTin says
YAY YAY!! I’m so glad you enjoyed this Elizabeth! I actually just took a frozen box of these to a friends’ place!
Charlotte says
Hi Nagi!
After trying your ricotta and spinach rotolo a few weeks ago (has it really be that long?! I need to make them again!) I went through your blog and printed out a whole bunch of recipes. Including this one. There’s only one thing that wasn’t right: Doesn’t serve three. At least not in my family! They were amazing. Seriously, just perfect. And easy to make after a long and exhausting day at work (working in customer services tends to be that way…). They were just perfect.
Best regards from Germany,
Charlotte
P.S.: They have broccoli on sale this week…so I guess I’ll try a bit more of your stuff this week 😉
Nagi | RecipeTin says
Hi Charlotte! All the way from Germany – I love that we can connect! I spent some time in Austria a few years ago and made friends with a couple holidaying from Germany. 🙂 It constantly amazes me how so many Europeans are fluent in English too – obviously yours is perfect. I think it’s such an admirable skill.
I’m so glad you enjoyed these!! These are a bit of a personal favourite, I was blown away by how easy they were. I can’t believe you made these on a midweek night after working all day! I mean, they are easy….but not even I would do that! (PS Did I mention in the recipe they freeze really well? Raw. Then pop them into the boiling water from frozen!).
Thank you for your wonderful message Charlotte! Hope you have a great week! N x
Charlotte says
Hi Naig,
well, my parents would be mad if my English wasn’t great, since I have spent two years in Canada to finish school. They paid for it (and I’ll be eternally grateful for that!). In addition I just love languages and I’d love to be fluent in more than two. I know a bit of French and Spanish, but well…that’s mostly enough to say my name and that I don’t speak the language 🙂
I just love cooking. And since I use it to relax, I really enjoy cooking after a long day at work (well…if it’s too long I just end up cooking pasta or whine until my roommate makes something…). It just very calming.
I’m probably going to make a big batch of the gnocchi on a weekend or something and freeze them then. I usually do that with the perogies I make, since the recipe makes sooooo many that I have lots left over.
Thanks for the compliment on my language skills and I hope you are having a great week!
Charlotte
Linda Gardner says
These sound delicious going to try these tonight with baked cauliflower and chorizo.
Addicted to My Kitchen Rules Australia. So much so that when I went on holiday – 9 weeks touring France and Spain, that I set my Sky box to record them. Only trouble was when I got back, 66 episodes to watch but in the process they had over recorded all the previous programmes I had saved. Oh well sure to pick up some good tips.
Nagi | RecipeTin says
Ha ha ha!! I had to laugh – sorry – the same happened to me with masterchef!!! I do hope you enjoy them! <3
swayam says
You are a girl so after my own heart Nagi!! ANd these ricotta gnocchi look fabulous! I can make out how soft and pilowy they must be from the dough itself. I did attempt the potato gnocchi once..but they weren’t even worth putting up on my blog.. and the time they took!! Dear God.. Too much after a long day’s work. This on the otherhand looks and sounds like a perfect mid week dinner!! Can i use cottage cheese by any chance in place of ricotta or am I bonkers here?? As for the cooking shows.. Masterchef AU is ADDICTIVE !! even my 3 yr old knows not to bug mommy durin that 1 hr .. oh.. and did you ever watch Top Chef?? I used to enjoy that too! Pinning of course!!
Nagi | RecipeTin says
I know right?? Potato gnocchi is HARD!! 🙂
Sarah Kern says
Just finished eating this delightful meal. It was SO good! I’ve never had gnocchi before…they were like little pillows of wonderfulness. And the homemade tomato sauce was so awesome – I’ve never found one that worked for me. I’ll be using this as my standard sauce for pasta going forward.
So easy, and fun, to make. Looking forward to wowing company with it!
Nagi | RecipeTin says
I’m so glad you loved this!!! Little pillows of wonderfulness is bang on… 🙂 Thank you for coming back to let me know you loved it!! <3
Thalia @ butter and brioche says
I love gnocchi but I usually buy it rather than making it as I hate all the potato preparation. So this easy ricotta version is something I have to try. Genius!
Nagi | RecipeTin says
Thanks Thalia! <3
June says
Oh these sound delicious! I am just beginning to make my own cheeses and ricotta is something that can be made from the whey of every batch of another cheese… so I think I will have enough to make delicious “other stuff”. I’ve never attempted gnocchi because they always looked really complicated, but now I shall give them a try. I am also a food-show junkie and have been fascinated with the various “MasterChef” shows and how different they each are. But the one I really enjoyed the most was the MC Junior show. The kids were always so real… well, except one or two who had watched far too many US “reality” shows. LOL That and “The F Word”. I learned a lot from that show! Anyway, thanks for this wonderfully interesting recipe. I’ll try to remember to come back and let you know how mine turn out after I make some ricotta. 🙂
Nagi | RecipeTin says
Oh I love the F word!!! I can’t help it 🙂 Gordon Ramsay is so talented, I love all his recipes I have ever tried. I love that you make your own cheeses, how fantastic! I dream of moving to the country one day and being (almost) fully self sufficient. 🙂 (I say almost because…well…meat…you know!)
felicia | Dish by Dish says
Nagi…. your gnocchi photos have got me pinning this recipe! Although I’m not a big fan of gnocchi, Juan (my bf) is! I think I might try this ricotta gnocchi with gluten-free flour since he’s Celiac, and also because making mashed potatoes just takes up so much more time!!