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5 from 2 votes
Bits of uncooked gnocchi on parchment.
The Easiest Homemade Ricotta Gnocchi
Prep Time
20 mins
Cook Time
15 mins

My homemade Ricotta Gnocchi recipe is only a handful of ingredients, and is perfectly soft and deliciously compatible with your favorite pasta sauces!

Course: Dinner
Cuisine: Italian
Servings: 2 people
Author: Gemma Stafford
  • 1 ½ cups (one 15-ounce container) whole milk ricotta cheese
  • 1 cup (5oz/142g) all-purpose flour
  • ¾ cup (2oz/57g)  freshly-grated parmesan
  • 3 large egg yolks
  • ¾ teaspoon salt
  • ¼ teaspoon freshly-cracked black pepper
Making the Gnocchi Dough
  1. First thing is to remove excess moisture from the ricotta. Place a few sheets of kitchen paper on a plate, add the ricotta and place a few more sheets on top. Press down on the ricotta to remove liquid. Refresh paper if needed.

  2. Transfer the ricotta to a large bowl and add the flour, parmesan, eggs, salt, and pepper. Stir until evenly combined. Mix until the dough JUST forms. Avoid over-mixing so your gnocchi doesn't toughen. If it feels too wet, just add in another few tablespoons of flour.

  3. On a lightly floured surface, shape the dough into a round disk and cut it into 6 wedges. Using your hands, gently roll out each wedge out into an even log, approximately ¾-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)

Cooking the Gnocchi
  1. Put a large pot of water on to boil. Carefully transfer the gnocchi to the boiling water to cook. Once they float to the top of the pot they are ready, usually after less than 1 minute.

  2. Drain the gnocchi and serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!