How to make light, pillowy ricotta gnocchi from scratch — the right ricotta, the minimal-flour technique, and how to avoid dense, gummy dumplings.
Ricotta gnocchi are little pillows of tender, cheesy dough — lighter and quicker to make than the potato kind, and utterly delicious. The secret to airy, melt-in-the-mouth gnocchi is using good ricotta and as little flour as possible. Here's how to make them from scratch.
Ricotta vs. Potato Gnocchi
Most people know potato gnocchi, but ricotta gnocchi (sometimes called gnudi, the "naked" filling of ravioli) are a wonderful alternative. They're made from ricotta rather than potato, which makes them quicker (no boiling and ricing potatoes) and, when done right, even lighter and more delicate. They're rich, tender, and subtly cheesy, and they cook in just a couple of minutes.
Choosing and Draining the Ricotta
The ricotta is everything here. Use good-quality, fairly dry ricotta — a wet, watery ricotta will force you to add too much flour, making the gnocchi dense and gummy. If your ricotta is wet, drain it in a cheesecloth-lined sieve for a few hours (or overnight) to remove excess moisture. Whole-milk ricotta gives the best flavor and texture. Starting with thick, dry ricotta is the single most important step.
The Dough
The dough is simple: ricotta, grated Parmesan, egg, a little salt, and just enough flour to bring it together. Mix gently — the goal is to use the minimum flour needed so the dough holds its shape, since too much flour makes heavy gnocchi. The dough should be soft and just barely workable, a little tacky. Some recipes add a touch of nutmeg or lemon zest. Don't overwork it, which develops gluten and toughens the gnocchi.
Shaping
Turn the soft dough onto a floured surface and gently roll it into ropes, then cut into small pillows. You can leave them as simple pillows or roll them over a fork or gnocchi board for ridges (which hold sauce). Work with floured hands and a light touch, since the dough is delicate. If it's too sticky to handle, add a little more flour — but as little as possible.
Cooking
Cook ricotta gnocchi in gently boiling salted water. They're delicate, so don't crowd the pot, and use a gentle simmer rather than a violent boil that could break them apart. They're done within a couple of minutes — they float to the surface when ready. Lift them out gently with a slotted spoon and drain. Because they're so tender, handle them carefully.
Sauces and Serving
Ricotta gnocchi are sublime with simple sauces that don't overwhelm their delicate texture. Classic choices include brown butter and sage, a light tomato sauce, or a simple drizzle of good olive oil with Parmesan. Toss them gently to coat, finish with extra grated Parmesan, and serve immediately. Their light, cheesy tenderness shines with restraint, so keep the sauce simple and let the gnocchi be the star.
Frequently Asked Questions
Why are my ricotta gnocchi dense or gummy?
Usually too much flour, often because the ricotta was too wet. Drain the ricotta well and use the minimum flour needed to hold the dough together.
Do I need to drain the ricotta?
If it's wet, yes — drain it in a sieve for a few hours so the dough doesn't need extra flour, which would make the gnocchi heavy.
What sauce goes with ricotta gnocchi?
Simple, light sauces like brown butter and sage, a light tomato sauce, or olive oil with Parmesan, so they don't overwhelm the delicate gnocchi.