My easy homemade Ricotta Gnocchi makes for a protein-packed dinner the whole family will love! They are so much easier than traditional gnocchi because you don’t have to fuss with potatoes. Gnocchi made with ricotta cheese are light and fluffy. Finishing these in bacon butter is optional, but it adds flavor and irresistibly crisp edges.
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Ricotta Gnocchi Video
My ricotta gnocchi recipe comes together quickly and can be made ahead or frozen, so they are always ready when I have a hankering. Homemade ricotta gnocchi sound so fancy, but they are truly so simple!
Easy Ricotta Gnocchi Recipe
This is easier than my 5-star potato Gnocchi recipe (since you don’t have to peel potatoes), and served like my mom’s famous Pierogi, this ricotta gnocchi recipe is a family favorite.
My kids gobble up these ricotta gnocchi, which makes them a favorite in our family. They are easy to make, and then I take it a step further by sautéing the gnocchi in bacon drippings and butter for a light texture, savory flavor, and a crispy edge. It’s optional, but I highly recommend it!
Ricotta Gnocchi Ingredients
Grab these pantry staples along with the cheese to make this simple ricotta gnocchi recipe.
- Ricotta cheese – whole milk ricotta works best, since the higher fat content makes the dough tastier, creamier, and smoother in texture, while skim ricotta can make it watery.
- Egg – this binds the dough together, while the extra yolk adds a luxurious richness and smoothness to the gnocchi.
- Parmesan cheese – This traditional Italian cheese cuts the creaminess with a nutty saltiness. So much depth of flavor!
- Pantry staples – nutmeg, salt, pepper, and all-purpose flour
- Bacon – optional, but so highly recommended! The bacon is sauteed, and then the bacon fat is used to flavor and brown the gnocchi.
- Butter – optional, but I like to add this to the bacon grease for more richness when sauteeing.
How to Make Ricotta Gnocchi
This ricotta gnocchi recipe is so simple to make, and don’t miss the make-ahead instructions below the recipe to make it convenient to prep dinner on your schedule.
- Make dough – Mix the ricotta, eggs, Parmesan cheese, salt, pepper, and nutmeg in a large bowl, and then add 1/2 cup of flour at a time, mixing just until there are no dry streaks. *Add the last 1/2 cup of flour only if the dough is too wet.
- Chill dough on a flour-dusted dinner plate. Form the dough into a disk, dust with flour, and then cover with plastic wrap. Refrigerate for at least 30 minutes. *See make-ahead tips
- Optional – Brown the bacon – While the water is heating, saute the chopped bacon until browned, and then remove the bacon with a slotted spoon. Melt the butter in the grease, and then turn off the heat.
- Boil water – bring a large pot or Dutch oven of salted water to a boil. Add enough salt so it tastes like ocean water
- Shape gnocchi – On a floured surface, divide the chilled dough into 4 pieces. Cover 3 pieces in plastic wrap, while dusting with flour and rolling the 4th piece into a 3/4″ thick log. Cut the log into 3/4″ chunks using a knife or bench scraper. Repeat with the remaining dough.
- Cook gnocchi in the pot of boiling water in 3 batches until they float to the top (1-2 minutes). Cook another 2 minutes and then remove with a strainer. **They are ready to serve if wanted, OR you can continue with the final step to add crispy edges.
- Sauté gnocchi – heat the pan with the butter and bacon grease until the butter foams, and then add the cooked gnocchi, heating for 2 minutes per side. Sautee in a couple batches if needed then toss with the bacon bits and serve.
How to Serve Ricotta Gnocchi
I love serving the gnocchi with the bacon butter and pair it with sour cream for dipping. You can just enjoy them right out of the boiling water, tossed with butter or your favorite sauce such as Basil Pesto, warm Marinara Sauce, or Vodka Sauce (from my Penne alla Vodka).
My Ricotta Gnocchi recipe is a fun, protein-packed dinner or appetizer of fluffy dumplings crisped and mixed with savory bacon bits. It’s a family favorite, and I find the gnocchi so much fun to make. Add a fresh green salad for a complete and satisfying meal.
Ricotta Gnocchi
Make Dough: In the bowl of a stand mixer (or in a large mixing bowl using a wooden spoon), combine the ricotta, eggs, parmesan, salt, pepper, and nutmeg. Stir until well combined. Add the flour, 1/2 cup at a time, stirring between each addition just until incorporated. Add the last half a cup sparingly (depending on the moisture content of your ricotta, you may need more or less). The dough should be soft and sticky but not wet.
Chill Dough: Dust a dinner plate with flour and turn the dough out onto the plate. Dust the top of the dough with flour to make it easier to handle, then shape it into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours (or up to 24 hours – see make-ahead tips below).
Cook the bacon -optional – if sautéing finished gnocchi: in a large skillet, add chopped bacon and sauté until crisp and browned. Use a slotted spoon to remove the bacon to a plate. Stir in and melt the butter, and turn off the heat while you form and cook your gnocchi.
- Boil Water: When ready to form and cook, bring a large pot of water to a boil and add salt (it should taste like ocean water).
Shape Gnocchi – Line a rimmed baking sheet with parchment paper and dust with flour, and set aside. Turn the dough out onto a floured surface and divide into 4 pieces. Work with 1 piece of dough at a time and keep the rest covered with plastic wrap. Dust the dough with flour and roll it into a log, about 3/4” thick. Use a knife or bench scraper to cut into 3/4” wide pieces. Transfer gnocchi to the prepared baking sheet. Repeat with the remaining dough.
- Cook gnocchi in 3 batches in the salted water over medium heat. Once they float to the top (1-2 minutes), let them cook another 2 minutes, then remove with a slotted spoon and repeat with the next batch. Serve warm with butter or your favorite warm sauce. To finish on a skillet, proceed with the next step.
To Sauté Gnocchi (optional): Transfer the drained gnocchi to an oiled rimmed baking sheet as you cook the batches. Heat the butter and bacon grease until hot, and the butter is foaming. Add the cooked gnocchi to the hot skillet and sauté over medium heat for 2 minutes per side or until golden brown. Using a 12-inch skillet, I was able to fit everything together, but you could divide it into two skillets if needed. Serve garnished with the crispy bacon. I love dipping the sautéed gnocchi in sour cream – so yummy!
- Make the dough ahead: You can refrigerate the dough for up to 24 hours.
- Freeze the formed Gnocchi: Shape the gnocchi first, lay them out in a single layer on a parchment-lined tray, freeze them until solid (about 2 hours), and then transfer to a freezer bag and freeze up to 2 months.
- To Cook Frozen Gnocchi: You can cook them from frozen, do not thaw. Cook them in batches so you don’t cool the water too much and drop them straight into boiling water. They take a bit longer to float, an extra 1-2 minutes compared to fresh. Once they rise to the surface, cook for another 2 minutes.
Storing Leftover Gnocchi:
- Refrigerate: Cool gnocchi, cover and refrigerate for up to 4 days
- To Reheat – Sautee on a buttered skillet until heated through and golden.
316kcal Calories21g Carbs16g Protein19g Fat
Nutrition Facts
Ricotta Gnocchi
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Classic Italian Recipes
You’ll love this classic Italian Ricotta Gnocchi recipe! Once you try it, check out these other favorite Italian Recipes:
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