Ricotta Gnocchi

Ricotta Gnocchi, easy and always soft

Ricotta Gnocchi, easy and soft, always perfect. Li have ever tasted? Very easy to do, get ready in 10 minutes and are always soft. Unlike potato gnocchi, I personally love, but whose success depends to 90% by the quality of the potatoes, ricotta gnocchi are always good: I use ricotta, drier and tasty, but you can also use that vaccine (that just put it in a colander to lose some’ liquid for a few hours) and the goat. Look at VIDEO RECIPE STEP BY STEP on a process for making ricotta gnocchi. So you can prepare tonight. Is, If you like, subscribe to my You Tube Channel to stay up to date on the video recipes.

These dumplings can also be frozen and eaten within a couple of weeks, putting them in even frozen water. They are perfect with any kind of sauce, from simple ones like butter and sage or tomato (according perfect me, because the acidity of the tomato contrasts with the sweetness of the ricotta) to more complex sauces like meat sauce. And you can also prepare them to Sorrento, with tomato and mozzarella, and put them in the oven without fear that disfino.

This recipe is one of my joker in the kitchen: ricotta gnocchi everyones, and since it will prepare them with your hands you manage to surprise the guests with your extraordinary abilities (just do not raccontiate at all as they are simple to prepare).  Have a good day!

RICOTTA GNOCCHI (easy recipe)

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  • 500 grams of ricotta cheese (or cow ricotta if you prefer)
  • 250 grams of flour 00
  • 2 whole eggs
  • Salt, to taste
  • 80 grams of PDO and / or grated Parmigiano Reggiano DOP cheese


Prepare gnocchi with ricotta is easy. First look at the VIDEO RECIPE STEP BY STEP. Put the flour on the worktop, make a hole in the center and add the eggs. Beat the eggs with a fork, incorporating some’ of flour, so as to form a sort of batter. Add all the ricotta, salt and grated cheese. Mix with your fingertips until the flour has not been fully absorbed. You do not need dough is smooth and homogeneous, but rather coarse, with pieces of cheese still visible inside. This is because unless you work gnocchi, more will be softer.

Once the dough format, put it in a bowl, covered with plastic wrap and let rest in refrigerator for 30 minutes.

After resting, Sprinkle the work surface with a little’ of flour, pick up a piece of dough and cut into cords (the thickness of your choice according to dumpling size that you want to get: Chicca, medium, large). With a tarot or a knife to divide the cords in many segments, as you see in VIDEO RECIPE STEP BY STEP on proceedings. At this point, you can leave the gnocchi as they are or, If you prefer, use rigagnocchi or fork to give it a characteristic striped look. If not used immediately ricotta gnocchi (They are so quick to make when I make them and bake them directly), store in refrigerator covered with clingfilm.

Boil the ricotta gnocchi in salted water. Since they will rise to the surface, calculated about 3-5 minutes of cooking depending on the size of the dumplings. Toss as favorite: good with butter and sage, sensational with the tomato sauce (my choice), you can also get them to Sorrento because they are always soft but not disintegrate even if retouched in a pan and put in oven. Bon appétit!


Ricotta Gnocchi


You can freeze the ricotta gnocchi putting them on a cardboard tray or plastic and then in the freezer for an hour. When they are frozen so hard, put them in a bag and freeze consumateli within 2-3 weeks. You do not need decongelarli before cooking, it is sufficient to cook in boiling water for a few minutes longer than the time indicated for the fresh ricotta gnocchi

Ricotta Gnocchi

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Maria Emma Lozito 11 March 2020 at 16:54

Dear Ada,
do you think it's possible to make these dumplings with flour 0 instead of 00?
Changing flour type, I should change the doses of the other ingredients? How so, possibly?
Thank you very much.

Ada Parisi 11 March 2020 at 19:17

Hi Maria Emma, you can use type O, maybe they will be a little’ less soft. You don't have to change anything else. Let me know, ADA

Anna Caruso 14 January 2020 at 10:12

Good morning, no prescription comment as they are all beautiful. My problem is that I never get
your recipes, although I am enrolled to your site, and this from a couple of months. I checked
even the spam but are not even them.
And I am very sorry. I am Sicilian, transplanted more than 40 years in Trentino and read to me a great company, as well as pleasant.
Thanks, Have a nice day, Anna Caruso

Ada Parisi 15 January 2020 at 15:27

Anna thanks for the nice words. I checked, You result enrolled. Unfortunately I do not understand why you will not receive emails. We could try another email, if by chance you have two? I will report the matter to my technicians. Unfortunately, problems with sending email on WordPress are frequent, it is time that I fight. I'm so sorry. Let me know if I can sign up with a different address. A warm greeting

Francesca 16 February 2019 at 11:41

Hello Ada that delights,
If you prepare them the day before and I keep them as you write in the film or can harden too?
Thanks, and as always do good and interesting recipes

Ada Parisi 16 February 2019 at 17:02

Hello Francesca! Thank you for your compliments. It would be better to make the dumplings on time, it takes 10-15 minutes in all, and the taste and texture are incomparable. Let me know, ADA

Alexander 14 February 2018 at 01:28

Hi Ada.
What a delight!…lighthouse them certainly very soon…Homai not made the dumplings because I did not want them to be tough and this recipe and the perfect recipe to make them soft.
Thanks for all Ada appreciate you very much

Ada Parisi 14 February 2018 at 12:29

Hello Alexander! On potato dumplings the problem unfortunately are potatoes, They have to be perfect. Meanwhile Try these, which they are much simpler and bombproof, only do not work them too much otherwise harden. Then I'll try to do a specific post on potato gnocchi with a little’ tips. ADA

elisabetta 7 February 2018 at 13:17

What a delight, thanks x the recipe

Ada Parisi 7 February 2018 at 13:31

but thanks to you! A hug


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