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
Ingredients
- 15 oz ricotta whole milk
- 1 egg plus 1 egg yolk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt, plus more salt to salt water
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp nutmeg
- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 oz bacon
- 3 Tbsp butter
Instructions
- 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!
Notes
- 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.
- Refrigerate: Cool gnocchi, cover and refrigerate for up to 4 days
- To Reheat – Sautee on a buttered skillet until heated through and golden.
Nutrition Per Serving
Filed Under
More Classic Italian Recipes
You’ll love this classic Italian Ricotta Gnocchi recipe! Once you try it, check out these other favorite Italian Recipes:
I have made this twice now, and I think it’s such a great recipe. Both times I used home made ricotta as I had milk I needed to use up, and now I can turn milk into pasta! Incredible! I have not tried boiling these, only pan frying. Absolutely delightful texture. I find the recipe to be pretty forgiving. I didn’t measure out how much ricotta I had, nor did I bother straining it. I just added flour until I got the texture I thought would be good. The first time I made this I let the dough refrigerate overnight and the second time about an hour. I found overnight was easier to work with, but honestly both were easy. Highly recommend giving this a try.
Thank you so much for sharing that with me, Wendy! I especially love that you made it your own and sitll loved it.
Sounds easy enough but, can you make it gluten free?
That should work fine, just use a good 1:1 measure GF flour blend that contains xanthan gum to help with binding.
I’m not sure what I did wrong. I was excited to try this recipe because traditional gnocchi doesn’t excite me, but ricotta does! I made the dough according to the directions and chilled it in the refrigerator for 4hours. I rolled it out and cut it as described, but when I added the pasta to my salted boiling water, it basically turned to mush almost immediately. I don’t know what happened!
Hi Monica, that’s such a let-down, I’m
sorry. The number one culprit is likely that there was too much moisture in the ricotta. Did you use whole or skim? We prefer to use whole milk. Some brands contain more liquid, be sure to drain it off well. Other things that can contribute is if there wasn’t enough flour used, or if the water was at a roaring broil. Since the dough is fragile, it could breakdown easily. Be sure to let the dough rest long enough. It’s easier to handle.
HI Monica here is a trick, put your ricotta in cheese cloth in a stainer and bowl so the ricotta can drain the liquid over night up to two days. You can also blot the ricotta on paper towels if in an hurry. Only get whole milk ricotta avoiding stabilizers. I found one at Fred Meyers there label too.
Thank you so much for sharing that with us.
My husband thinks every dish should have meat with it 🤦🏼♀️. Any suggestions?
It has bacon in it, but you can serve this along grilled chicken, steak, shrimp, etc.
We make gnocchi with ricotta all the time but never fried or with bacon and everyone loves them. I think we’ll try this recipe for a change thanks !
Hi Margie! Let us know what you think of the recipe.
Can you use gluten free flour for the high protein gnocchi?
Hi Carolyn! I haven’t personally tried a GF flour, but it should work. Just be sure to use a good quality flour blend that includes binders like xanthan gum or guar gum so it holds together. Great options are Bob’s Red Mill 1-to-1 GF Baking Flour, or King Arthur Measure-for-Measure GF Flour.
I sub cottage cheese a lot for ricotta. What are your thoughts about doing it for this recipe?
Hi LeAnn! I haven’t tested cottage cheese. If you do, drain it very well, and be sure to use full-fat cottage cheese for best flavor and texture.
I would drain in a fine sieve or cheesecloth for 30–60 minutes and then blend or food-process until smooth after draining. Let us know how it turns out.
I’m making today since I have all of the ingredients
I hope you love it, Magda!
Yummy, yummy!! Follow this recipe BUT I did put my ricotta (use only whole milk) in a cheese cloth in a strainer and bowl over night to drain some of the water out (you will need less flour more flavor). I dusted with semolina and boiled and made brown butter with crisp sage and toss them in that sauce. So easy and love freezes them if you have any left😋
Thank you for sharing that method with me, Barabara!
If we don’t care for Parmesan cheese, and we leave it out of the dough, is there any changes I need to make to the dough recipe? Less or more of any other ingredient?
Hi Patrick. The Parmesan cheese absorbs moisture and helps add structure. If you remove it, the dough will be wetter and softer and you may need to add a little more flour to help compensate. Add it gradually in small amounts as needed. You may also need to add some salt since Parmesan adds a salty flavor too.
Let us know how it turns out without it.
Can’t wait to make, looks so easy and flavorful
I hope you love it, Deborah. Let us know how it turns out.