Please note this post contains affiliate links.
These tender ricotta gnocchi (known in Italy as gnocchi di ricotta) are unbelievably light, quick to make, and way easier than the potato version. When tossed in a silky mascarpone-Parmesan sauce, you get a bowl of pure comfort that tastes like it came straight from a tiny trattoria.
about this gnocchi di ricotta
I have really been struggling with traditional potato gnocchi. I have yet to figure out how to make them without a) making a huge mess, b) getting the correct consistency, or c) ending up with a pile of potatoes that are essentially inedible. If you’ve tried making it and failed… trust me, I’ve been there.
Gnocchi di ricotta is my saving grace. They’re soft, cloud-like, and unbelievably forgiving, which is why many Italian home cooks actually prefer them over the potato version.
I fell hard for ricotta gnocchi when I visited Italy many, many years ago. I ordered gnocchi in every city, but one magical plate in Siena ruined me in the best way. Ever since, I’ve been chasing that tender, melt-in-your-mouth texture.
This ricotta version is the closest I’ve ever come to recreating that moment.
This recipe follows classic Italian technique: strain the ricotta, mix a soft dough, cut bite-sized pieces, and boil until they float. Then they get gently tossed in a mascarpone-Parmesan sauce that makes it comforting, rich, and cozy.
Personally, I love that gnocchi di ricotta makes you feel wildly accomplished with very little effort.
2025 update: This recipe was first shared on January 22, 2013. It has been updated to include new tips, clearer instructions, and fresh photos.
Why You’ll Love This Recipe
Homemade gnocchi shouldn’t require any frustration! It should be just as joyful to make as it is to eat. This recipe is:
- Naturally lighter and softer than potato gnocchi
- No special equipment is needed to make it
- A forgiving dough that’s hard to mess up
- Easy enough for beginners, but still impressive enough for guests
- The ideal base for endless variations
ingredients
Ricotta: Whole milk ricotta gives the best texture for the gnocchi. Be sure to take the time to strain it as this removes excess moisture so the gnocchi don’t turn out gummy.
Egg: You’ll need a large egg to bind the dough together.
Parmesan: Freshly grated is the best option as it melts right into the dough and the sace.
Spices: You’ll need a touch of ground nutmeg for the sauce. Don’t forget the kosher salt and freshly cracked black pepper for seasoning throughout the recipe.
Flour: Use all-purpose flour for this recipe. You can also use a 1:1 ration gluten-free flour blend. Take are not to add too much flour as this will make the gnocchi dense.
Mascarpone: Creamy and mild, it melts into a luxurious sauce without needing a roux. It’s a nice little Italian shortcut for creamy sauces.
Butter: Use unsalted butter in this recipe. If you use salted, be careful how much salt you add to the sauce.
Heavy cream: A little goes a long way to make the sauce just the right consistency.
this recipe’s must-haves
To strain the ricotta, you will need a fine mesh strainer lined with paper towels. Set it over a bowl to catch any drops of liquid.
When you are ready to make the dough, use a clean floured surface like a marble board. You can use either a sharp chef’s knife or bench scraper to cut the dough.
For cooking the gnocchi di ricotta, you’ll need a large pot or dutch oven.
To make the sauce, use a large nonstick skillet or saucepan.
More Italian comfort food: Pumpkin Ricotta Gnocchi | Spicy Italian Stuffed Peppers | Rigatoni al Forno | Tuscan White Bean Stew
how to make gnocchi di ricotta
strain
Dump ricotta into a paper towel–lined strainer set over a bowl. Refrigerate for at least one hour to remove the excess moisture.
make the dough
In a large bowl, add strained ricotta, egg, Parmesan cheese, salt, and flour. Mix together until a soft dough forms. Chill for about 15 minutes (this makes the dough easier to handle!).
form the gnocchi
Roll portions of dough into long ropes on a flat, floured work surface. Cut the logs into small pillow-shaped pieces.
boil
Bring a large pot of salted water to a boil on the stovetop. Drop gnocchi into salted boiling water. When they float, let them cook for about 1 to 2 more minutes, then transfer to a colander to drain. Make sure that you reserve 1 cup of the starchy pasta water for the sauce!
make the sauce
Melt butter in a large skillet over medium heat.
Stir in mascarpone cheese and cook until it melts. Remove the pan from the heat and sprinkle in parmesan cheese, garlic powder, onion powder, salt, pepper, and 1/2 cup pasta water. Stir until the cheese melts into the sauce.
Add the mascarpone, Parmesan, and nutmeg. Stir until smooth and creamy. Add cream as needed for consistency. Season to taste.
Toss the warm gnocchi with sauce and enjoy immediately.
Tips for Success
Don’t skip straining the ricotta. If there is too much moisture in the dough, the gnocchi will come out gluey and sticky.
Add flour gradually. Use just enough to form a dough you can handle easily.
Flour your hands and surface lightly. You don’t want too much excess flour getting incorporated into the dough.
Cut the dough into small pieces. They puff slightly as they cook.
Work in batches when boiling. Avoid overcrowding as this drops the temperature of the water.
variations
- Add fresh herbs: Toss in some chopped fresh basil or parsley into the ricotta mixture before rolling it out.
- Add some heat: Stir a big pinch of red pepper flakes into the sauce.
- Make it even creamier by adding an extra spoonful of mascarpone.
- Stir in more veggies: Add in some sautéed spinach or peas to fresh up the dish.
faqs
Is gnocchi di ricotta the same as regular gnocchi?
No it is not! Ricotta gnocchi are lighter, creamier, and much easier to make. Potato gnocchi require more technique and tend to be denser, so if you are craving homemade gnocchi, I highly recommend going the ricotta route to make things easier.
Why strain the ricotta?
Removing moisture keeps the dough from soaking up too much flour, which makes the gnocchi tender instead of heavy. Don’t skip this step!
Can I freeze ricotta gnocchi?
Yes! Freeze uncooked gnocchi on a sheet pan for a few hours until frozen solid. Then transfer to a freezer-safe bag, seal and freeze. You can cook them straight from frozen in a pot of salted boiling water! It’ll just take a couple of extra minutes.
How do I know if the dough has enough flour?
It should roll into ropes without sticking aggressively to your hands. If it spreads or feels like paste, add a little more flour (about 1 to 2 tablespoons at a time).
Can I make this gnocchi and use with a different sauce?
Not in the mood for a parmesan mascarpone sauce? No problem! You can use any of your favorite sauces from tomato sauce to pesto to vodka sauce.
Need more inspiration for pasta? Check out my pasta recipes page!
what to serve with gnocchi di ricotta
This soft ricotta gnocchi is a full meal, but you can easily round it out if you need to. Here’s some ideas to vary up the gnocchi with some additions, like:
- A crisp arugula salad with lemon vinaigrette.
- Seared chicken thighs/breast or roasted salmon
- Garlic bread of focaccia
storage
Store. Store leftover gnocchi in the sauce in an airtight container for up to 3 days.
Reheat. Reheat in a skillet with a splash of broth or cream to reinvigorate the sauce. Avoid the microwave, because it will make the gnocchi rubbery.
Freeze. You can freeze the uncooked ricotta pieces! Freeze until solid on a lined baking sheet for a few hours. Then transfer to a resealable freezer bag and freeze up to three months.
more of our favorite gnocchi recipes
- Gnocchi Bolognese Bake
- Gnocchi Carbonara
- Cheesy Pumpkin Gnocchi Bake
- Sheet Pan Winter Gnocchi and Vegetables
- Brown Butter Gnocchi with Spring Vegetables
Finally, if you make this ricotta gnocchi recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
Ricotta Gnocchi (Gnocchi di Ricotta)
ingredients
- 16 oz Ricotta
- 1 large egg
- 1/2 cup finely grated parmesan
- 1/2 tsp salt
- 3/4 cup to 1 cup all-purpose flour
- 4 oz mascarpone cheese
- 1/4 cup dry white wine or chicken broth
- 2 garlic cloves minced
- Zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup reserved starchy pasta cooking water
instructions
- Place a fine mesh strainer over a small bowl and line the strainer with a few paper towels.
- Dump the ricotta into the lined strainer. Allow to sit for at least 1 hour to drain in the fridge.
- In a large bowl, stir together ricotta, egg, cheese, salt, and 3/4 cup flour until combined. The dough should be tacky but not too wet and sticky – if it is too wet, add an additional 1/4 cup flour. Place in the fridge to chill for 15 minutes.
- In the meantime, bring a large pot of salted water to a boil over high heat.
- Take a handful of the ricotta dough and roll it into a long log on a clean, floured work surface, until the log is about 3/4-inch thick. Use a sharp knife to cut the log into 1/2- to 3/4-inch pieces. Continue this process with the remaining dough.
- Add the gnocchi to boiling water a handful at a time. Give the water a quick stir to make sure the gnocchi don't stick together or to the pot. When the gnocchi rises to the top, cook for an additional 1 to 2 minutes. Remove with a slotted spoon and transfer to a colander to drain. Reserve 1 cup of the starchy pasta cooking water.
- In a large skillet over medium head, add white wine, garlic, and lemon zest. Simmer for about 2 to 3 minutes.
- Stir in mascarpone cheese and cook until it melts. Remove the pan from the heat and sprinkle in parmesan cheese, garlic powder, onion powder, salt, pepper, and 1/2 cup pasta water. Stir until the cheese melts into the sauce.
- Add the gnocchi and gently toss to coat. Taste and season with additional salt and pepper, if desired.
- Serve gnocchi warm.
video
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
