ricotta cheese gnocchi recipe

Written BySheba G Updated On
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The Best ricotta cheese gnocchi recipe

I’m so excited to share this ricotta cheese gnocchi recipe with you all, as it’s become a staple in our household. This dish originated in Italy, where it’s known as ‘gnocchi alla ricotta,’ and its rich history and cultural significance are truly fascinating.

The combination of tender gnocchi, creamy ricotta, and a hint of nutmeg is absolute perfection. My family loves it when I make this recipe for dinner, and it’s also a great option for special occasions like holidays or parties.

Not only is it delicious, but it’s also relatively healthy, making it a guilt-free choice for anyone looking to indulge in a comforting meal. One of the best things about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time.

The key to making great gnocchi lies in the technique of mixing the dough just right, so I’ll be sharing some helpful tips on how to achieve that perfect texture.

Ricotta Cheese Gnocchi with Tomato Sauce

4.6 from 1095 votes

Light and fluffy ricotta cheese gnocchi paired with a classic tomato sauce. This dish is comforting and easy to prepare.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
8 oz ricotta cheese
1 large egg
1 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2This will be used to cook the gnocchi.
3Add the gnocchi to the boiling water and cook until they float to the surface, then let them cook for an additional 2 minutes.
4Remove the gnocchi with a slotted spoon and set them aside.
5You will know the gnocchi are done when they are soft and tender.
6In a large mixing bowl, combine the flour, ricotta cheese, egg, salt, black pepper, and nutmeg.
7Mix until a dough forms.
8You may need to use your hands to ensure everything is well combined.
9The dough should be soft and slightly sticky, but not too wet.
10On a lightly floured surface, roll out the dough into a long rope about 1/2 inch thick.
11Use a knife to cut the rope into 1-inch pieces.
12This will give you the classic gnocchi shape.
13Place the gnocchi on a baking sheet lined with parchment paper.
14Use a fork to press down on each gnocchi, creating ridges that will help the sauce stick to the gnocchi.
15In a large skillet, heat the olive oil over medium heat.
16Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
17Add the tomato sauce, basil, oregano, salt, and pepper.
18Stir well to combine and simmer for 5 minutes, allowing the flavors to meld together.
19The sauce should thicken slightly and develop a rich aroma.
20Add the cooked gnocchi to the skillet with the sauce.
21Gently toss to coat the gnocchi evenly.
22Cook for an additional 2-3 minutes over medium heat, until the gnocchi are heated through and the sauce has thickened slightly.
23Serve the ricotta cheese gnocchi hot, garnished with fresh basil if desired.

🔧Equipment

Mixing bowl
Baking sheet
Large pot
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add spinach or other vegetables to the sauce for extra nutrition.

Watch Video Of How Ricotta Cheese Gnocchi with Tomato Sauce Works

This ricotta cheese gnocchi recipe is truly a crowd-pleaser, and I’m sure you’ll love serving it at your next family gathering or special occasion.

The leftovers keep well in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

To reheat, simply cook them in boiling water or pan-fry with some olive oil until crispy and golden brown.

❓ Frequently Asked Questions About Ricotta Cheese Gnocchi with Tomato Sauce

Q: What type of flour should I use for the gnocchi?

I recommend using all-purpose flour for this recipe, as it provides the right balance of strength and tenderness for the gnocchi to hold their shape. You can also use ’00’ flour or caputo flour if you prefer a more delicate texture.

Q: Can I substitute the ricotta with another type of cheese?

No, I wouldn’t recommend substituting the ricotta with another type of cheese. Ricotta has a unique texture and flavor that’s essential to this recipe. If you want to experiment with other cheeses, you can try making a different type of gnocchi altogether.

Q: How do I prevent the gnocchi from becoming too sticky?

To prevent the gnocchi from sticking together, make sure to knead the dough just until it comes together in a ball. Overworking the dough can lead to tough and sticky gnocchi.

Q: Can I make this recipe ahead of time?

You can make the gnocchi dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. However, I recommend assembling and cooking the gnocchi on the same day for optimal freshness.

Q: What’s the best way to cook these gnocchi?

I recommend cooking these gnocchi in boiling water for 3-5 minutes or until they float to the surface. You can also pan-fry them with some olive oil if you prefer a crispy exterior.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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