Go Back
+ servings
5 from 4 votes
These pillowy ricotta gnocchi are easier than you’d expect and pair beautifully with all your favorite sauces.
Auntie’s Homemade Ricotta Gnocchi
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Auntie didn’t have a recipe for ricotta gnocchi. She added and mixed ingredients until the dough “felt” right. Over time with lots of practice and careful observation, I was able to nail down a basic recipe for ricotta gnocchi.

Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 80 kcal
Author: Grow a Good Life
  1. In a large bowl, add 1.5 cups of flour. Make a well in the center and add ricotta cheese, eggs, Parmesan, and salt. Mix until combined. Turn mixture to a well-floured board and begin gently kneading. Add more flour as necessary until dough stops sticking to your fingers. Form into a large ball.

  2. Divide the dough into four sections. Roll each section into 1/2-inch-thick rope. Cut each rope in 1-inch pieces.

  3. To make the ridges, roll each piece down the tines of a fork or gnocchi board. It’s ok if they look a little funny, it will take some practice to get the pressure correct.

  4. Sprinkle gnocchi with a little flour, spread them out, and allow them to rest a bit while you heat the sauce and bring a large pot of lightly salted water to a boil over high heat.

  5. Gently add the gnocchi to the boiling water and cook until they float to the surface. This only takes a few minutes.

  6. Drain and place into a serving bowl. Spoon sauce over gnocchi and stir lightly with a wooden spoon until mixed.