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Ricotta gnocchi on a plate with a sausage and spinach

How to Make Ricotta Gnocchi

This easy 4 ingredient ricotta gnocchi recipe is a people pleaser! Gnocchi anyone?
Course Dinner
Cuisine Italian
Keyword ricotta gnocchi
Prep Time 10 minutes
Cook Time 5 minutes
Servings 100 gnocchi
Calories 254kcal


  • 1 pound ricotta cheese I used full fat
  • 1 cup all purpose flour and more for sprinkling on the board
  • 2 tablespoons parmesan cheese
  • ¼ teaspoon salt


  • Fill a medium stockpot half way with water, salt it and boil on high heat
  • In a large bowl, combine ricotta cheese, flour, parmesan cheese and salt
  • With either a spoon or your hands, mix ingredients well. Dough should be a little sticky and not dry.
  • Sprinkle flour on a pastry board or counter. Be sure to add enough so you can roll the gnocchi dough into snakes without trouble.
  • Break off a small ball of dough and roll the ball into snake and, using a knife, cut snake into 1 inch pieces
  • Repeat until all dough is used up
  • Place cut gnocchi on jelly roll pan to freeze or refrigerate until you are ready to cook them
  • Put gnocchi in three at a time until all the gnocchi are in the boiling water together and stir once
  • Stand there and fish gnocchi out as they float to top of the water (3 - 5 minutes)
  • Place cooked gnocchi in bowl
  • Serve right away with a sauce or butter or olive oil
  • Enjoy the squishy little pillows of happiness


Helpful tips
  • When you cut the gnocchi into squares, don't stress if they aren't uniform in size
  • Some people roll their gnocchi and flip them with their thumb, but it is not needed. It's a cosmetic preference. I say why do extra work when you don't need to?
  • Don't over cook your gnocchi, as soon as they float to the top of the water, fish them out
  • You can roll and cut your gnocchi dough ahead of time. I place them in the fridge until I'm ready to cook them
  • Raw gnocchi freezes well and can be put in directly in boiling water


Serving: 20gnocchi | Calories: 254kcal