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+ servings
ricotta gnocchi in bowl.
4.50 from 2 votes

Homemade Ricotta Gnocchi Recipe

This Homemade Ricotta Gnocchi is as simple as it is delicious. All you need is 5 basic ingredients for this yummy gnocchi recipe. Enjoy!
Prep 20 minutes
Cook 5 minutes
Total 25 minutes
Fat 24
Carbs 20
Protein 23
Yield 4

Ingredients

  • 15 oz. fresh Ricotta cheese pressed dry
  • 3 large egg yolks
  • 1 oz. Parmigiano Reggiano grated
  • ½ teaspoon kosher salt
  • 3/4 cup all-purpose flour + more for rolling

Instructions

  • Bring a large stockpot of water to a rolling boil and add enough salt so that it tastes like the ocean.
  • To prepare the ricotta cheese, drain away any excess liquid, then press the ricotta between a few layers of paper towel to remove any remaining moisture. The ricotta should be quite dry before you proceed.
    pressing ricotta cheese in paper towel.
  • In a large mixing bowl, combine the ricotta, egg yolks, Parmigiano, and salt. Whisk together until just combined. Add in the ¾ cup flour, and using a wooden spoon, stir to combine. Do not overmix or your gnocchi will be tough. The dough should be a bit sticky, yet hold together well. If it feels too wet, add another tablespoon or two of flour.
    ingredients in bowl.
  • Liberally dust your workspace with some additional flour, and transfer the dough to your counter. Using a knife or a bench scraper, divide the dough into quarters.
    ricotta gnocchi dough.
  • Using your hands, gently roll out each quarter into an even log, keeping enough flour on your workspace so that the dough doesn’t stick. If the log gets too long to handle, divide it in half and continue rolling until you reach ¾-inch wide.
  • Cut each log into bite-sized pieces, about ¾-inch long. Lightly dust the gnocchi with flour once more, and toss to gently coat with the flour so that they don’t stick.
    ricotta gnocchi log.
  • Carefully transfer the gnocchi to the boiling water, shaking off any excess flour before they go in the water. Once the gnocchi float to the top of the boiling water, about 1-1.5 minutes, they are fully cooked!
    boiling ricotta gnocchi.
  • Using a slotted spoon or mesh strainer, transfer the cooked gnocchi directly to the sauce they will be served in, or plunge into cold water to stop them from cooking further, and to keep for future use.
  • To store: drain off the water and toss in a little olive oil before storing in the refrigerator for up to 3 days.

Watch it

Nutrition Facts

Calories: 398kcal | Carbohydrates: 20g | Protein: 23g | Fat: 24g | Fiber: 1g | Sugar: 4g