Easiest Ricotta Gnocchi

Nour Kay
by Nour Kay
4 Servings
30 min

I have been practicing my gnocchi making skills, I've learned the sweet potato and regular potato gnocchi recipes, and since I always look for new experiments, here's my first attempt at RICOTTA GNOCCHI.

And let me tell you, it's pretty easy, super tasty, and the ricotta gives it this nice fluffy and airy texture, you will want to balance it out with a crispy outside by cooking it in a generous amount of butter, lots of garlic and aromatics.

I wouldn't say I prefer any type of gnocchi over another, each has their thing, but the ricotta based gnocchi have a lighter texture so it's all about what you prefer!

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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For the Gnocchi
  • - 1.5 cups ricotta drained (drained quantity is ~8oz)
  • - 1 whole egg
  • - 1 to 1.25 cups flour
  • - 1/2 cup parmesan (sub for mozzarella)
  • - 1/2 tsp salt + pepper
For the Cooking
  • - 3 tbsp butter
  • - 2 tbsp olive oil
  • - 3 garlic cloves minced
  • - handful of sage
  • - Salt & pepper to taste
  • - Lots of parmesan for topping 
Ricotta Making
- Drain the ricotta: squeeze it in between paper towels and keep pressing until almost no water comes out
- Add the egg and salt, and then slowly incorporate flour to the mix and knead until you form a dough
- Cut the dough into 4 pieces, roll each piece to form a long stripe, cut each stripe evenly into small pieces
Ricotta Cooking
- Bring water to a boil with some salt, cook gnocchi in boiling water for 3-5 min until they float at the surface then strain
- Heat up olive oil and butter in a pan, add garlic and sage, cook until you start smelling those aromas, then add gnocchi, salt and pepper. Cook until you reach the desired crispiness, then add parmesan and serve.