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You are here: Home / Recipes / Entrées / Homemade Ricotta Gnocchi

Homemade Ricotta Gnocchi

March 20, 2019 Updated September 11, 2020 8 Comments

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gnocchi in brown butter sauce with parmesan in bowl
Homemade Ricotta Gnocchi is soft little morsels of melt-in-your-mouth cheesy goodness.  Seasoned with the zest of a lemon and fresh rosemary.  Drizzled with fresh sage and browned butter make this a perfect springtime supper.  
 
 
 

First things first

  • First things first.  Make sure the ricotta you are using is whole fat ricotta.  If you’re really ambitious or just like fabulous ricotta you can make my recipe for Homemade Buttermilk Ricotta.  It’s crazy good and pretty simple to make. 
  • If you have purchased ricotta, make sure it isn’t really wet.  If it seems to have a lot of liquid, place the ricotta in a strainer lined with a few layers of cheesecloth.  Refrigerate overnight to allow some of the whey to drain out.  
  • Ricotta gnocchi are very tender and very rich.  It’s best to serve with a light sauce.  I like to toss fresh garden tomatoes in butter.  Saute for a minute then add cooked gnocchi

Making Ricotta Gnocchi is so easy

ricotta, panko, lemon, eggs, sage for gnocchi layed out1
Bowl with ricotta gnocchi ingredients adding egg3
ricotta in a bowl2
Mixing bowl with ricotta gnocchi mixture4
Ricotta gnocchi dough on floured cloth5
long rolls of ricotta gnocchi7
Cut gnocchi on parchment line baking sheet9
ricotta gnocchi dough cut in half6
cut ricotta gnocchi on floured surface8
closeup of gnocchi on parchment10
  1. Gather and measure ingredients.
  2. In a medium-size bowl, Add ricotta.
  3. Mix in panko, flour, lemon zest, Parmigiano Reggiano, fresh rosemary, egg, healthy pinch of salt and a few several grinds of pepper. 
  4. Gently stir ingredients together. 
  5. Turn gnocchi dough onto a floured surface. LIghtly dust with flour.
  6. Cut dough in half
  7. With floured hands gently roll into 1-inch diameter ropes.
  8. With a sharp knife, cut into 3/4-inch pieces.  Gnocchi is very tender so handle gently.
  9. Place on a baking sheet lined with parchment paper.  Cover with plastic wrap and refrigerate until ready to use.  It’s nice to refrigerate the gnocchi for 15-30 minutes to help firm it up.
  10. OR place in freezer.  After the gnocchi is completely frozen, transfer to a resealable bag or covered container and return to freezer.

Tip:  Ricotta gnocchi is very tender and should be eaten once cooked so plan on transferring the gnocchi from the boiling water to the sauce.  

butter melting with fresh herbs in skillet1
gnocchi in wire spider over boiling water3
browned butter with herbs in skillet2
gnocchi in brown butter sauce in skillet4
  1. Bring a large pot of water to a boil one the water is boiling add 1 tablespoon salt.  Meanwhile, prepare brown butter sauce. Meanwhile in a large skillet cook butter with herbs for 3-5 minutes or until the butter begins to brown.  
  2. The sauce will begin to foam a bit.  At this point remove from the heat and gently remove herbs. Strain off the liquid clear butter and clean out any brown remaining bits.  Return strained butter to the skillet
  3. Gently add amount about 15 gnocchi at a time to the boiling water. Don’t overcrowd the gnocchi while boiling. The gnocchi will sink at first, but float to the top when cooked.  Gently lift the cooked gnocchi out of the boiling water.
  4. Add boiled gnocchi into brown butter and sautée until the bottoms are barely beginning to brown.  Transfer to a serving bowl or plate.  Drizzle remaining browned butter over gnocchi.  Serve with grated Parmigiano Reggiano and freshly grated nutmeg, if desired.
closeup of gnocchi on parchment
4.75 from 8 votes
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Homemade Ricotta Gnocchi

Making gnocchi is such fun. You get to learn classic flavors and techniques, and then you can customize them however you like.  

Course Main Course
Cuisine Italian
Keyword how to make gnocchi, ricotta gnocchi, ricotta gnocchi recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6 servings
Calories 425 kcal
Author Janet Barton

Ingredients

  • 1/2 cup panko bread crumbs
  • 16 oz  whole milk ricotta
  • zest of 1 lemon
  • 1 egg
  • 1/2 teaspoon chopped fresh rosemary
  • 6 tablespoons flour
  • 1/2 cup parmigiano reggiano grated
  • pinch of salt and fresh ground pepper

Herbed Brown Butter Sauce

  • 3/4 cup unsalted butter
  • 3-4 fresh sage leaves
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • Parmigianno Reggiano optional
  • nutmeg fresh grated, optional

Instructions

To make the gnocchi:

  1. Combine all of the ingredients in a bowl and gently stir with a rubber spatula.  Pour dough out onto a lightly floured surface. Divide dough and roll into long ropes about 1-inch in diameter.  Cut into 1-inch pieces.  Place on a baking sheet, refrigerate and cover until ready to use.

To cook gnocchi:

  1. Bring a large pot of salted water to a boil.  Carefully drop gnocchi into boiling water and gently stir. Don't overcrowd the gnocchi. Cook in multiple batches if necessary.   Once they float to the top continue to boil for 2-3 minutes.

Herbed Brown Butter Sauce:

  1.  In a large skillet over medium-low heat, cook butter and herbs until the butter turns a golden brown color about 5-6 minutes.  Remove rosemary and thyme because they can turn crispy.  Strain the butter to remove darkened milk solids.  Return butter to skillet.  Add cooked gnocchi and saute for about 3 minutes.  Transfer to serving bowl and drizzle with remaining butter.  Garnish with fresh Parmigiano Reggiano and a dusting of fresh nutmeg.

Recipe Notes

  • Make sure the ricotta you are using is whole fat ricotta.  If you're really ambitious or just like fabulous ricotta you can make my recipe for Homemade Buttermilk Ricotta.  It's crazy good and pretty simple to make. 
  • If you have purchased ricotta, make sure it isn't really wet.  If it seems to have a lot of liquid, place the ricotta in a strainer lined with a few layers of cheesecloth.  Refrigerate overnight to allow some of the whey to drain out.  
  • Ricotta gnocchi is very tender and very rich.  It's best to serve with a light sauce.  I like to toss fresh garden tomatoes in butter.  Saute for a minute then add cooked gnocchi
  • It's nice to refrigerate the gnocchi for 15-30 minutes to help firm it up.
  • Gnocchi freezes very well.  Place uncooked gnocchi on a parchment lined baking sheet and place in freezer.  After the gnocchi is completely frozen, transfer to a resealable bag or covered container and return to freezer.
Nutrition Facts
Homemade Ricotta Gnocchi
Amount Per Serving (1 serving)
Calories 425 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g110%
Cholesterol 132mg44%
Sodium 247mg10%
Potassium 121mg3%
Carbohydrates 12g4%
Fiber 0g0%
Sugar 0g0%
Protein 14g28%
Vitamin A 1165IU23%
Vitamin C 0.5mg1%
Calcium 275mg28%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

You may also love other recipes using ricotta

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Ricotta gelato with fresh strawberries topped with balsamic glaze
ricotta gnocchi in tomato sauce, sausage, in white bowl
 
 

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Related

Filed Under: Entrées, Side Dishes Tagged With: Entrees, Italian, side dishes

Previous Post: « Chocolate Coconut Almond Granola
Next Post: Overnight Orange Rolls »

Reader Interactions

Comments

  1. Mit h says

    April 10, 2024 at 3:51 am

    5 stars
    Best eaten worm

    Reply
    • Janet Barton says

      April 22, 2024 at 7:52 pm

      Definitely best warm!

      Reply
  2. Tiff says

    November 2, 2019 at 10:01 pm

    These are the most flavorful light Fluffy little clouds For your toNgue!

    Reply
    • Janet Barton says

      November 4, 2019 at 8:37 pm

      I agree. They melt-in-your-mouth. 😋

      Reply
  3. Tann says

    October 22, 2019 at 3:44 pm

    5 stars
    Best gnoccHi ive ever had!

    Reply
    • Janet Barton says

      October 23, 2019 at 1:32 am

      Thank you. I agree!

      Reply
  4. Joni Hilton says

    April 3, 2014 at 5:18 pm

    I am making this- wow!

    Reply
  5. Daniela says

    April 2, 2014 at 9:56 pm

    Oh, ricotta gnocchi are so good, even with just olive oil. It never occur to me to add lemon zest to the ñoquis. Next time I will!
    Looks like that little lady of yours is trying to get you in shape for the next cross country race…?

    Reply
4.75 from 8 votes (6 ratings without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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