Name: Quick and Easy Homemade Ricotta Gnocchi – 30-Minute Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounces best quality ricotta cheese (about 1 1/2 cups); 1 ounce finely grated Parmesan cheese (about 1/2 cup); 4 to 6 ounces all-purpose flour (about 1 cup); 1 whole large egg; 1 large egg yolk; Kosher salt and freshly ground black pepper; Semolina flour, for dusting; 2 cups your favorite marinara sauce; Extra-virgin olive oil; Minced fresh herbs such as basil, parsley, or chives

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Did you know that quick and easy homemade ricotta gnocchi can be made in just 30 minutes with only 6 basic ingredients? While traditional potato gnocchi requires hours of preparation, ricotta gnocchi offers the same pillowy texture and authentic Italian flavor in a fraction of the time. This versatile pasta creates the perfect foundation for any sauce, from simple butter and herbs to rich marinara. Whether you’re a beginner cook or an experienced chef looking for a weeknight dinner solution, this quick and easy homemade ricotta gnocchi recipe delivers restaurant-quality results with minimal effort. You’ll discover the secrets to achieving the ideal texture, learn pro tips for shaping and cooking, and explore creative variations that will transform your pasta nights forever.

Why Quick and Easy Homemade Ricotta Gnocchi Matters

Mastering quick and easy homemade ricotta gnocchi opens up a world of culinary possibilities that store-bought versions simply can’t match. Fresh ricotta gnocchi delivers superior flavor, customizable texture, and the satisfaction of creating authentic Italian pasta from scratch. Unlike dried pasta alternatives, homemade ricotta gnocchi provides complete control over ingredients, making it perfect for dietary modifications and ensuring the freshest possible taste experience.

External Resources

For those interested in expanding their pasta-making skills, check out our comprehensive guide to pumpkin ravioli and our collection of creamy garlic chicken alfredo with broccoli fettuccine. You might also enjoy learning about 29 handmade pasta shapes with 4 types of dough and discovering the differences between ricotta cheese and cottage cheese to enhance your cooking knowledge.

Ingredients

Essential Ingredients for Perfect Ricotta Gnocchi
12 ounces best quality ricotta cheese (about 1½ cups) – substitute with whole milk ricotta or homemade ricotta for richest flavor 1 ounce finely grated Parmesan cheese (about ½ cup), plus more for serving – try Pecorino Romano for sharper taste 4 to 6 ounces all-purpose flour (about 1 cup) – use 00 flour for more authentic texture 1 whole large egg – room temperature works best for smooth mixing 1 large egg yolk – adds richness and helps bind the dough Kosher salt and freshly ground black pepper to taste Semolina flour for dusting – prevents sticking better than regular flour 2 cups your favorite marinara sauce – homemade or high-quality store-bought Extra-virgin olive oil for finishing Minced fresh herbs such as basil, parsley, or chives – sage pairs beautifully with ricotta

Ingredient Spotlight

Ricotta cheese forms the heart of this recipe, providing moisture and creamy texture while keeping the gnocchi light. Parmesan cheese adds depth and umami flavor that complements the mild ricotta beautifully. The flour creates structure without making the gnocchi heavy – the key is using just enough to bind without overworking. Eggs act as the binding agent, helping everything come together into a cohesive dough that holds its shape during cooking. Semolina flour for dusting prevents sticking and adds a subtle texture that enhances the final product.

Timing

Time Breakdown for Quick and Easy Homemade Ricotta Gnocchi
Prep Time: 25 minutes (20% faster than traditional potato gnocchi) Cook Time: 15 minutes Total Time: 40 minutes Active Cooking: 3 minutes boiling time Optional Freezing: 30 minutes for firmer texture Servings: 3 to 4 generous portions

Instructions

Step-by-Step Ricotta Gnocchi Method
Drain the Ricotta Line a plate with paper towels and spread ricotta evenly across the surface. Gently blot with additional paper towels to remove excess moisture. Pro tip: This step prevents soggy gnocchi and ensures the perfect texture. Create the Dough Base Measure exactly 8 ounces of the drained ricotta into a large mixing bowl. Add grated Parmesan, 3.5 ounces flour, whole egg, egg yolk, salt, and pepper. Start with less flour – you can always add more if needed. Mix Into Sticky Dough Using a fork or wooden spoon, gently combine ingredients until they form a sticky, cohesive dough. Avoid overmixing, which can make gnocchi tough. The dough should hold together but remain slightly tacky. Shape the Gnocchi On a well-floured surface, divide dough into 8 equal portions. Roll each portion into logs about ¾-inch thick, then cut into ¾-inch pieces. Keep pieces uniform for even cooking. Dust and Rest Lightly dust shaped gnocchi with semolina flour to prevent sticking. For firmer texture, freeze for 30 minutes on a parchment-lined baking sheet. Frozen gnocchi can be cooked directly from frozen. Boil to Perfection Bring a large pot of salted water to rolling boil. Add gnocchi in batches and cook for exactly 3 minutes or until they float to the surface. Don’t overcrowd the pot – work in batches if necessary. Finish and Serve Drain gnocchi and immediately toss with heated marinara sauce. Add pasta cooking water as needed for consistency. Finish with olive oil, fresh herbs, and additional Parmesan. Serve immediately for best texture.

Tips & Tricks for Perfect Quick and Easy Homemade Ricotta Gnocchi

Professional Techniques for Success
Use the best ricotta available – whole milk ricotta or fresh from an Italian market makes a noticeable difference in flavor and texture. Don’t skip the draining step – excess moisture is the enemy of good gnocchi and will result in a sticky, unworkable dough. Add flour gradually – start with less and add more as needed; different ricotta brands have varying moisture content. Work quickly but gently – overworking the dough develops gluten, making gnocchi tough and chewy instead of tender. Test cook one piece first – if it falls apart, add a bit more flour to the remaining dough before shaping the rest.

Recipe Variations & Substitutions

Herb-Infused Gnocchi: Fold chopped fresh herbs like basil, sage, or thyme directly into the dough for aromatic flavor throughout.

Spinach Ricotta Gnocchi: Add ½ cup well-drained, finely chopped cooked spinach to create beautiful green gnocchi with extra nutrition.

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend, though texture may be slightly different.

Lighter Option: Use part-skim ricotta and reduce egg yolks to one for a lighter version that’s still deliciously satisfying.

Behind the Recipe

This quick and easy homemade ricotta gnocchi recipe was born from countless weeknight dinners when I craved authentic Italian comfort food but lacked the time for traditional potato gnocchi. After experimenting with various ricotta-to-flour ratios and testing different shaping techniques, I discovered that the secret lies in respecting the delicate nature of ricotta while building just enough structure to hold together. The result is a recipe that honors Italian tradition while fitting seamlessly into modern busy lifestyles.

Pairing Ideas

Serve this quick and easy homemade ricotta gnocchi with simple brown butter and sage for classic elegance, or pair with roasted vegetables and pesto for a fresh spring meal. A crisp Italian white like Pinot Grigio or Soave complements the delicate flavors beautifully. For non-alcoholic options, try sparkling water with lemon or a light herbal tea. Complete the meal with a simple arugula salad dressed with lemon vinaigrette and crusty Italian bread.

Leftover & Reuse Ideas

Transform leftover gnocchi into a crispy pan-fried side dish by sautéing with olive oil until golden and crispy on the outside. Add them to soups for extra heartiness, or toss with roasted vegetables for a complete meal. Leftover uncooked gnocchi can be frozen on baking sheets, then transferred to freezer bags for up to 3 months. You can also incorporate leftover cooked gnocchi into gratins or casseroles for creative weeknight dinners.

Nutritional Information

Each serving of this quick and easy homemade ricotta gnocchi provides approximately 320 calories, 18g protein, 42g carbohydrates, and 8g fat. The ricotta contributes calcium and protein, while the eggs add additional protein and essential amino acids. Using whole milk ricotta provides more flavor and richness compared to low-fat versions. The recipe serves 3-4 people generously when paired with sauce and vegetables.

Serving Suggestions

Present your quick and easy homemade ricotta gnocchi in warmed bowls to maintain temperature and enhance the dining experience. Garnish with freshly grated Parmesan, a drizzle of good olive oil, and torn fresh herbs for restaurant-quality presentation. For family-style serving, arrange in a large shallow bowl and allow guests to serve themselves. Consider offering multiple sauce options – marinara, pesto, and brown butter sage – so everyone can customize their portion.

Common Mistakes to Avoid

Using wet ricotta: Skipping the draining step leads to soggy, difficult-to-handle dough that requires excess flour, making heavy gnocchi.

Adding too much flour initially: This creates dense, tough gnocchi instead of the desired light, pillowy texture.

Overworking the dough: Excessive mixing develops gluten, resulting in chewy rather than tender gnocchi.

Overcrowding the pot: Too many gnocchi at once lowers water temperature and causes uneven cooking.

Overcooking: Gnocchi are done as soon as they float – cooking longer makes them mushy and waterlogged.

Storage & Reheating Tips

Store uncooked shaped gnocchi in the refrigerator for up to 24 hours on a floured baking sheet, covered with plastic wrap. For longer storage, freeze gnocchi on parchment-lined sheets until solid, then transfer to freezer bags for up to 3 months. Cook frozen gnocchi directly from frozen – no thawing required. Leftover cooked gnocchi can be refrigerated for 2-3 days and reheated gently in a skillet with a little olive oil or butter until warmed through.

Can I make quick and easy homemade ricotta gnocchi ahead of time?: Yes! Shape the gnocchi and freeze them on baking sheets. Once frozen solid, transfer to freezer bags and store for up to 3 months. Cook directly from frozen.
Why do my ricotta gnocchi fall apart when cooking?: This usually happens when the ricotta is too wet or there isn’t enough flour. Make sure to drain the ricotta well and add flour gradually until the dough holds together.
Are quick and easy homemade ricotta gnocchi gluten-free?: The traditional recipe contains wheat flour, but you can substitute with gluten-free flour blends. The texture may be slightly different but still delicious.
How do I know when ricotta gnocchi are perfectly cooked?: Ricotta gnocchi are done when they float to the surface of the boiling water, which typically takes about 3 minutes. Don’t overcook as they become mushy.
Can I use low-fat ricotta for this recipe?: While you can use low-fat ricotta, whole milk ricotta provides better flavor and texture. If using low-fat, you may need slightly less flour due to different moisture content.

Conclusion

Perfectly cooked ricotta gnocchi served in a white bowl with marinara sauce, fresh basil, and grated Parmesan cheese

This quick and easy homemade ricotta gnocchi recipe proves that authentic Italian comfort food doesn’t require hours in the kitchen. With just 30 minutes and simple ingredients, you can create restaurant-quality pasta that’s infinitely customizable and incredibly satisfying. The key lies in respecting the delicate balance of moisture, flour, and gentle handling that transforms basic ricotta into pillowy perfection. Whether you serve them with simple marinara, elegant brown butter sage, or creative seasonal sauces, these gnocchi will become your go-to solution for impressive weeknight dinners.

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Author: erin