Ricotta Gnocchi


I’ve made my love of pasta, especially gnocchi, no secret to all of you.  I often crave the smooth pillowy heavenly bits, but the thought of peeling and boiling potatoes and making a dough just doesn’t seem appealing some days.

I had heard of using ricotta cheese to make gnocchi before, but for some reason I hadn’t given this option a try yet. Every time I heard someone mention making gnocchi with ricotta instead of potatoes they’d say “once you try them this way you’ll never go back” and I have to admit I think they may be right. First of all, it’s so much simpler, less time consuming and they’re super light and soft. I see many more gnocchi in my future now that I’ve discovered these.

I’ve taken such a break from blogging that I’m not even sure if Fiesta Fridays are still happening! I sure hope so because I’ll bring a big batch of these!  Whew, looks like the party is on today!

Ricotta Gnocchi
16 ounces of whole milk ricotta cheese
1/2 cup grated pecorino romano
1 large egg
pinch of salt
3/4 to 1 cup flour

1. Carefully drain any excess liquid from the ricotta. Add the ricotta, pecorino romano, egg and salt to a bowl and combine. Add 3/4 cup of flour and combine. The mix should have some form to it but still be sticky. If it is too sticky continue adding flour a little at a time until you can roll it into a sticky ball.


2. On a lightly floured surface take a small amount of the mixture and roll it into a log about 1/2 inch thick. Cut the logs into about 1/2 inch long gnocchi.


3. Add the gnocchi to a large bowl of boiling salted water. Allow them to cook about 3 minutes then carefully scoop them out. I find it’s best to cook them in 2-3 batches in order to get them all out in time without overcooking.

4. Add your gnocchi to your sauce, I had made a quick tomato cream sauce (recipe to come) but they go great with just about anything. Enjoy!

40 thoughts on “Ricotta Gnocchi

  1. That’s impressive. My one experience with trying to make gnocchi was a disaster so making it again is wayyy down at the bottom of the list! This post gives me hope thought 🙂

      1. The recipe I tried was zucchini and ricotta and I was so mad that I wasted such great ingredients lol. Will pin this and give it a shot when I feel daring enough lol.

  2. I’ve never tried making gnocchi! I think I might try this way first, I should be more successful! Thanks for sharing!!!! 🙂 Sounds delicious!

  3. Hey Alex, so nice to see you again!! It has been a really long time! Your gnocchi recipe is divine! One day I am going to learn how to make gnocchi, and I will make this one for sure! 😀

    1. I highly recommend this kind over the potato kind if you’re making them for the first time. Hope you like them as much as I do!

  4. Holy smokes, this has blown my mind. I think this would be super nice served with a herby butter or pesto or mmmm omg can’t think, just want to eat it. Thanks for sharing

  5. What an interesting way to make them – with ricotta! Ever since I took a gnocchi class awhile ago I have been wanting to make them. I will add this to my collection and from the sounds of it your method is quite easy 🙂

  6. I too love gnocchi…I’ll choose it over pasta any day! I’ve only made the potato version at home. But after reading this and seeing how delicious your gnocchi turned out, I think I’m sold. I gotta trust another gnocchi lover after all!

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