There are no words….

These are little pillows of heaven.


Something you may not know about me – I am absolutely in LOVE with gnocchi. Every time I go out to a restaurant that has gnocchi on the menu, you can pretty much guarantee that is what I will be eating. Unless of course there is a random shift in the universe and it suddenly becomes acceptable to order a huge piece of chocolate cake for dinner.

When my hubby and I visited Italy a couple of years, I ate gnocchi in every city we visited, often on more than one occasion. There was this one little hole in the wall place in Siena where I literally had the most amazing stuffed gnocchi I have ever tasted. Ever since then I have been trying to find a gnocchi recipe that somehow transport me back to that perfect bite in Siena.


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.

And then BAM, out of nowhere I figure out I can make gnocchi out of ricotta and it all comes together perfectly.

Like magic. Which is exactly what these gnocchi are.


Ricotta Gnocchi with Marscarpone Parmesan Sauce

Ricotta Gnocchi with Marscarpone Parmesan Sauce

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes

Ricotta is used instead of potatoes to make this rich gnocchi dish.


Ricotta Gnocchi

  • 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


  • 1 cup marscarpone cheese
  • 4 Tbsp butter
  • 1 cup parmesan cheese
  • 1/4 tsp fresh grated nutmeg
  • Heavy cream
  • Salt and pepper


  1. Line a small strainer with a few paper towels and place over a small bowl. Add the ricotta to the lined strainer and allow to sit for at least 1 hour in the refrigerator.
  2. In a large bowl, stir together the strained ricotta, egg, cheese, salt, and ¾ cup flour until combined. Refrigerate for 15 minutes.
  3. Bring a large pot of salted water to a boil over high heat.
  4. Take a handful of the ricotta dough and roll it into a long log on a floured work surface, until the log is approximately 3/4" thick. Using a sharp knife, cut the log into 1/2" to 3/4" pieces. Continue this process with the remaining dough.
  5. Add gnocchi to the boiling water a handful at a time. Give the water a quick stir. 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.
  6. In a medium saucepan over low heat, melt the butter for the sauce. Stir in marscarpone and cook until melted. Add nutmeg and parmesan cheese and stir until the mixture is a smooth creamy sauce. A
  7. Add heavy cream 1 Tbsp at a time until you reach a desired consistency. Season with salt and pepper.
  8. Serve gnocchi warm with the sauce.