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closeup of gnocchi on parchment
4.67 from 6 votes

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


  • 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


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.