Making restaurant- quality light as a feather ricotta gnocchi is easy and done in less than 30 minutes. The soft pillowy dumplings or gnudi as they are called in Italy make a great base for any sauce, especially Butter Sage Sauce. You don't need to wait for special occasions to serve these tasty morsels, they are easy enough to make and serve on any weeknight. Believe me, you and your family's tastebuds will thank you.
For this recipe you will need: ricotta cheese, eggs, Parmigiano-Reggiano cheese, nutmeg, all-purpose flour, salt, pepper.
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Ricotta Gnocchi Background
When I was young, I didn't think ricotta gnocchi, or any gnocchi for that matter, were anything special. To me, gnocchi were just soft, thick dumplings that we often ate.
Mamma made them out of potatoes or semolina for gnocchi in brodo. If she made them for dinner she would put sugo di carne (meat sauce) over them. It was simply a typical weeknight dinner. I certainly didn't appreciate the flavorful dumplings.
But as I became older and much, much wiser, I grew to appreciate their delicate, light taste and their many variations and forms.
Gnocchi served as primo piatto
Italians eat gnocchi as a first course (primo piatto), as an alternative to soups (minestre) or pasta. For our family, this was the main meal. Like most people, we didn't have the luxury of having courses. Our meals were simple. Mamma always made some sauce to go along with the gnocchi -- often it was a tomato based sauce with finely diced meat, a pesto sauce, or melted butter with sage.
My mouth is watering just thinking about the aroma and taste. Why is it that once you don't have something -- it's exactly what you crave?
Gnocchi has many variations
You see, Ricotta gnocchi or Gnocchi di ricotta are just one of the many variations found across the different regions in Italy.
Italian dumplings can be made from:
- potatoes
- semolina
- ordinary wheat flour
- breadcrumbs
- flour
- egg
- cheese
Pretty much whatever is on hand and that will bind together can make gnocchi. Adding a green such as spinach or kale to the gnocchi is also very popular.
Most popular gnocchi are the potato and ricotta variety.
Easy Gnocchi Preparation
The basic method for making potato gnocchi is simple
- boil the potatoes
- put them through a ricer to get a fine texture
- add flour, egg, seasoning
There you have it. The rest of the flavors and shapes are up to you.
Basic method for making gnudi
- eliminate the potato step
- add drained ricotta cheese
- Parmigiano-Reggiano
- a touch of nutmeg
A very simple process yielding a delicious dish.
We like to use a brown butter sauce to dress the gnudi (which mean nude in Italian). The fluffy dumplings turn a beautiful golden tan and they absorb that wonderful butter lemon flavor.
The entire process is elementary. Mix the ingredients together. Roll out. Cut. Cook.
How to cook the gnocchi
- Bring a large pot of water to boiling and salt.
- Drop the gnocchi into the water, don't overcrowd.
- Stir water gently so they don't stick.
- Cook for about 2 ½ minutes, or until they float to the surface.
- Remove the gnocchi with a slotted spoon and transfer to the skillet with the butter sage sauce.
Sweet Gnocchi
Sometimes when mamma made gnocchi dough, she would use the dough to make a dessert. There were two I remembered.
- She took it and rolled the dough into a long rope, cut the rope in about 4-inch pieces and then made each piece into a "U." Then she fried the pieces until they were a golden brown. Once they were out of the oil, she sprinkled cinnamon sugar over them. We called them storti (crooked) although they are also known as chifeletti de patate. {In our house we spoke in dialect and instead of the proper Italian "di patate" we'd use "de patate).
- And sometimes as a special treat, mamma would take pieces of gnocchi dough and fill them with jam or marmellata (marmalade), much like a sweet pierogi.These we called gnocchi de marmellata. Mamma would fry them in butter and then coat them in buttered breadcrumbs. Oh, they were so good!!The gnocchi de marmellata are well known as gnocchi de susine (di susini in proper Italian). Susini are plums most commonly the angelina plums, and we know them as the prune-plums (prugne). They have dark purple skins and yellow flesh.Sometimes Italians use fresh apricots (albicocca) when they're in season rather than the susini and even marmellata.
Recalling dishes from my childhood triggers such wonderful memories.
More Information on Ricotta Dumplings
You don't need any special talent or equipment to make gnudi. In fact they're easier to make than the potato gnocchi.
FAQs
What can you do with ricotta cheese?
The uses for this high protein cheese are endless. You can make light and fluffy pancakes, bake a cheesecake, put it on pizza, stuff pasta with it, use instead of yogurt, churn some gelato, make a dip, combine with grilled fruit, use it on toast, put it in scrambled eggs, gnocchi, etc.
Can you make gnocchi ahead of time?
You can make them ahead of time if you're not serving right away. Place well-floured gnocchi on a tray in the refrigerator for a couple of hours.
Can homemade gnocchi be frozen?
Yes you can freeze them for later use. Put the gnocchi in the freezer while they're still on baking sheets. Freeze them until they are hard to the touch, at least one hour. Transfer them to freezer bags. Freeze for up to two months. To cook frozen gnocchi: Cook in small batches while the gnocchi are still frozen. Remove them when they float.
Best sauce goes with gnocchi?
The classic sauce for gnudi is the brown butter sauce. The dumplings are so light that the sauce lets the flavor shine through.
A tomato sauce is also a nice touch. If you want it as a complete meal, a Bolognese Sauce is marvelous sauce to put over the dumplings.
Tips
- Drain the ricotta in a fine mesh sieve lined with paper towels for a few hours or preferably overnight.
- Don't refrigerate fresh gnocchi for more than a few hours, they tend to ooze water and become soggy. Freeze instead.
- Cook the dumplings in small batches so the cold gnocchi don't lower the boiling water temperature too much. The gnocchi may absorb too water.
- Use freshly grated parmesan cheese. It's is lighter and finer than the pre-grated parmesan so it melts into the gnocchi better.
- We like to store the frozen dumplings in layers in a freezer container.
- To cook, place while still frozen into boiling salted water, cooking for an extra 1 minute.
- Have the sauce ready before starting to cook the gnocchi.
- Use a light colored bottom pan - it's easier to see the color of the butter so you don't burn it.
- Eat immediately after cooking.
We wanted a light meal to compliment the ricotta gnocchi with butter sage sauce, so we served them with our marinated shrimp and grilled peppers.
If you enjoyed this recipe, you may also like...
Lamb Ravioli With Brown Butter Sauce - Little pasta pillows filled with a scrumptious lamb filling and then drizzled with a light lemony sauce.
Triple Mushroom Ravioli - Earthy mushrooms fill the pasta envelopes. We like using a light tomato sauce or a lemon sauce.
Gnocchi in Brodo - Delicious semolina parmesan gnocchi float in a light homemade chicken broth. If you like gnocchi you'll love this recipe.
These are recipes your family will love! Guarantee!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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A large pot like this is what we use to boil water for our gnocchi and pasta. You don't want anything too tall for the gnocchi and shorter pasta. This is perfect and we even make some soups in it.
How To Make Ricotta Gnocchi With Butter Sauce
Soft ricotta cheese dumplings that are better than what you get in a restaurant. They're so easy to make you can whip them up in less than 30 minutes. A simple sauce is all you need to dress them. Your family will love them and, believe me, they'll want them often.
And next time you want some gnocchi and chicken, try this amazing Chicken with Gnocchi with Spinach in a rich sauce. It's a one-skillet dinner.
You must try our family favorite potato gnocchi recipe-- Baked Gnocchi In Garlic Parmesan Sauce. Everyone always begs for seconds and even thirds of this delicious dish.
If you like this recipe please consider giving it a 5-star rating.
📖 Recipe
Ricotta Gnocchi
Ingredients
Ricotta Gnocchi
- 2 cups whole-milk ricotta cheese 1 pound
- 2 large eggs lightly beaten
- 1 ½ cups grated Parmigiano-Reggiano cheese 3 ounces, divided
- ¼ teaspoon grated nutmeg
- 1 ¼ cups all-purpose flour
- ¼ teaspoon each of salt and pepper
Butter Lemon Sage Sauce
- 4 tablespoon butter unsalted
- 8 Sage leaves
- ½ lemon juiced
- ¼ cup Parmigiana-Reggiano
- ½ cup reserved gnocchi boiling water
Instructions
Ricotta Gnocchi (Gnudi)
- Stir together ricotta, eggs, 1 cup cheese, nutmeg, and ¼ teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
- Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a light floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
- Press fork tines gently on the gnocchi to mark one side.
- Cook gnocchi in 2 batches in a pasta pot of boiling salted water ( 3 Tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 2 to 3 minutes per batch. Lift out with a slotted spoon or spider and drain the gnocchi in colander. Save ½ cup of the cooking water to add to the sauce -- you may not need the full ½ cup -- it is up to you.
- Toss gnocchi with brown butter in skillet and sprinkle with remaining ½ cup of Parmigiana-Reggiani cheese and some of the cooking water.
- Serve Immediately.
Butter Sage Sauce With Lemon
- While the gnocchi cook, melt butter in a 12-inch sauté pan or heavy skillet and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. Do not rush this.
- Continue to stir and once you have the golden brown color remove the skillet from the heat and add the sage leaves.
- Add the lemon and set aside.
- Gently pour the drained gnocchi into the sauce pan and return to heat.
- Add the cheese and a little of the reserved boiling water and toss to coat.
- Serve immediately.
Notes
- Drain the ricotta in a fine mesh sieve lined with paper towels for a few hours or preferably overnight.
- Don't refrigerate fresh gnocchi for more than a few hours, they tend to ooze water and become soggy. Freeze instead.
- Cook the dumplings in small batches so the cold gnocchi don't lower the boiling water temperature too much. The gnocchi may absorb too water.
- Use freshly grated parmesan cheese. It's is lighter and finer than the pre-grated parmesan so it melts into the gnocchi better.
- We like to store the frozen dumplings in layers in a freezer container.
- To cook, place while still frozen into boiling salted water, cooking for an extra 1 minute.
- Have the sauce ready before starting to cook the gnocchi.
- Use a light colored pan for making the brown butter - it's easier to see the color so you don't burn it.
- Eat immediately after cooking.
- You can easily make just half of the recipe -- that's why the picture in the blog only shows ½ the recipe ingredients.
- You need a gentle hand in forming these gnocchi -- they are very light and tender.
- Adapted from: http://www.epicurious.com/recipes/food/ricotta-gnocchi-242001
Nutrition
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Dee | Grammy's Grid
I like Olive Garden's Chicken & Gnocchi but I'm sure your homemade gnocchi is better!
Marisa Franca
Hi, Dee! There is nothing better than homemade.
Debra
I have never had gnocchi that incorporates ricotta. What a nice and light version. Thank you for the tips and tricks list....along with the step by step photos. Made this really accessible for me to make. YUM.
Dana
These are perfect fall flavors! There's just something about sage. I save it for fall, and I go all out with it. It's a treat and a way to celebrate my favorite season! Gnocchi is so comforting. This is the ultimate comfort food for a cool evening.
Jenni LeBaron
Marisa, you are a woman after my own heart with this dish! I absolutely love gnocchi and homemade is the very best way to enjoy them. This recipe is straightforward, helpful, and I am positive it is perfectly superb -because it's coming from you!
Claire | The Simple, Sweet Life
This gnocchi sounds delicious but the butter sage sauce sounds next level! Perfect for all that sage I've been growing on my patio. Can't wait to try it!
Cathleen @ A Taste of Madness
You know what's funny? I was just looking for a recipe for gnocchi. This came at the perfect timing!!
Donna
Haha you are so right, once you don't have something it is definitely something you crave. Homemade gnocchi is my love language, and there is something special about it being made with ricotta - so light and fluffy!
Sean@Diversivore
Such wonderful timing! I hadn't made gnocchi in years, and many of my previous efforts had been too thcik, but as luck would have it I was recently in a cooking class where gnocchi was on the menu. I forgot just how good it could be, and I made a mental note to try a few more variations. I've never done ricotta gnocchi but you can bet that I'm going to try now! Love the idea of working something green into the mixture too. Cheers!
Amanda Mason
I've never made anything like this before but it looks amazing! Love the detail if the post. Growing up, we never made homemade pasta and it's something I've never ventured into! I can't wait to try this recipe out!
Marisa Franca
Thank you, Amanda! Just make them and your family will be overwhelmed with gratitude. They are so good. Just dress them with your favorite sauce.
Tracy
To live in a world where gnocchi wasn't special? Ahhhh... oh my gosh this recipe is amazing. I bet it tastes like Italy. I can't wait to have this!!
Marisa Franca
Thank you, Tracy! Gnocchi do remind me of Italy. Just saying their name makes me smile.
Maria Eberle
Marissa
I havent made gnocchi in such a long time. Your recipe inspired me!
Everything I have made following your recipes have turned out to be fabulous!!
Thanks so much!!
Marisa Franca
Thank you, Maria!! I'm so glad you like the recipes - wish we could sit down and have another one of our fabulous lunches!
Sarah
Woahhhh this looks amazing!! I (very lamely) have only ever bought pre-made gnocchi, and I still love it. I need to make my own!
Marisa Franca
Yes you do, Sarah! Once you make your own you'll never want store-bought again.
Tammy
Mmmm I love gnocchi!! It's one of my favorite cold weather recipes...it is so comforting and delicious! Yours looks and sounds wonderful, Marisa! I love the combo of butter and sage ^_^
Marisa Franca
We love that combo too, Tammy! Have you tried any of the other sauces?
Analida Braeger
I love the full explanation on all the gnocchi versions. My family would love to make a big batch of these to store in the freezer for weeknight meals! Thanks for sharing!
Marisa Franca
You're welcome, Analida. It's my pleasure.
Jacqui Debono
I love gnudi and I loved reading how your Mama made her recipes too. Gorgeous - thank you for sharing!
Marisa Franca
Thank you, Jacqui! They are good aren't they!?
Denise
This looks incredible! I couldn't say no to this, its making me drool!
Marisa F. Stewart
I know what you mean, Denise.
Susie
Happy Birthday, Marisa????. I can’t wait to try this recipe. We love sage butter sauce on pasta so can’t wait to try this on the Ricotta Gnocchi recipe....So happy you had a fun weekend with the family???????????? Hi and love to all❤️
Jolina
This looks fabulous! We always order gnocchi when we're out and it would be lovely to be able to make it at home. Thanks for all your helpful tips!
Kelly Anthony
I've never made gnocchi before because it always seemed hard but your step by step directions make me feel confident in my attempt to making it.
Lois Christensen
One of my favorite is gnocchi. But I've never had it with pesto! Yummy!
Carmy
I love making gnocchi at home! It's such a relaxing activity. The butter sage sauce sounds perfect with these ricotta gnocchi. I'm also in love with that graphic you have for the gnocchi - it is so cute!
Heather
Wow! I can’t wait to try! And you have so much good tips and details to master gnocchi. I had no idea how easy it was to make!
Jess
Oh my goodness! A bowl of deliciousness! I’ve never attempted this but now I want to and I want a bowl of gnocchi so badly!
Gloria
I love making gnocchi. These look super delicious. Ricotta cheese is such a great filling to use. I know my family would love these for dinner. Perfect for date night with a nice bottle of wine.
Paula Montenegro
I am a HUGE fan both of ricotta and homemade gnocchi, so this definitely my type of recipe! Love the info and images. I will try them very, very soon! Thanks for sharing.
Marisa Franca
I know what you mean, Paula! The gnocchi practically melt in your mouth!xoxo
Ben
Hoo hoo hoo! That looks good. Any time I see the word "ricotta", I know it's going to be good. I have to give this a try. You made a recipe that literally has everything I love in a food.
Marisa Franca
Hi, Ben! Ricotta cheese is amazing. I think it's underrated!!
Jenni LeBaron
Yum! homemade gnocchi is the absolute best! Such simple ingredients and such big flavors. This recipe looks like a winner!
April
I agree that sometimes "simple" things are taken for granted. But the reality is: it is often those simple things that are most sophisticated in their meaning and, in this case, taste. I think gnocchi are incredible when it comes to flavors. I really enjoyed going through your recipe because it is just how I make my gnocchi (or at least very close to it)!
Pavani
Oh my, ricotta gnocchi look so soft, pillowy and delicious. I've never made gnocchi at home but now I am tempted to give your recipe a try real soon.
Veena Azmanov
I have not made gnocchi in a really long time. I feel like making a batch right now because these look so good. My kids love gnocchi, simple and easy - no fuss.
Jen
I am not sure I trust myself with this recipe. Can it be a date night for one? I will want to eat it all myself!
Lauren Vavala
When my mom first made gnocchi, I was hooked! I've never tried to make it myself, but this recipe looks easy enough to attempt! I also love your mom's way of frying it with cinnamon and sugar - I'd eat way too much that way haha!
Claudia Lamascolo
I love this recipe, Mom always made cavatelli like this but nothing except the ricotta flour salt. I love the fall flavors in this and I bet she would have loved this version also. Mom was from Bari. I know all Regions have special tricks and versions. This sounds wonderful.
Dan Zehr
Love Love Love this Ricotta Gnocchi. yessss! This is the perfect recipe for me. Looks VERY tasty! Now, this recipe will be one of my favorites.
Mahy Elamin
Mmm, this ricotta gnocchi recipe looks sooooo good! Yummy! This made me drool. Cannot wait to try this. Thank you for a great recipe!
Dani
This ricotta gnocchi recipe looks so good. I'm hungry now after looking at your pictures, LOL.
mila furman
Yes girl!!! I SO love gnocci with ricotta it's my FAVORITE!!! I worked with a true Italian who said they are actually called gnudi... Regardless I love the stuff 🙂 I am currently working on a vegan version and I cannot wait to actually make it work so that I can eat them again!!! Lovely recipe honey!
Marisa Franca
Thank you Mila. And I suppose you know that gnudi means nude. I guess they are kind of pale and soft a well . . . some places are like that 🙂 Can't wait to eat your vegan version once you have it perfected and I'm sure you'll do it!
Rosemary @anitalianinmykitchen
I love gnocchi too Marisa, sounds delicious, looking forward to trying these.
Marisa Franca
I certainly love those little dumplings -- wouldn't you think there would be absolutely no calories at all to those luscious little morsels 🙂 ?
Frank
Funny as it sounds, I've never tried my hand at ricotta gnocchi—I always make the potato kind. But that will have to change and soon!
Marisa Franca
Well, I don't think it's funny because I've been stuck with doing the same thing -- potato and semolina gnocchi. I am determined to make different flavors. I saw some beet gnocchi that looked so colorful. Let me know how you enjoy them making and eating them 🙂
Nagi@RecipeTinEats
I made ricotta gnocchi for the first time earlier this year and shared it a few months ago on my blog. I was floored by how delicious it is!! Those photos of Italy look amazing, what a background you have 🙂 And thank you for sharing All Things Sicilian and More! Particularly excited because she's in Australia too!
Marisa Franca
I've met quite a few Italians in Australia. I might have been a neighbor of yours -- we have relatives in Australia. They are distant relatives.
Jovina Coughlin
I love gnocchi made with ricotta. Your recipe and the sauce are just perfect together. Wonderful dinner. I am going to try your sauce next time.
Marisa Franca
Thank you. I really like the sauce -- it is so light I'm going to make it with pasta too
Chiara
I'm so lucky to live in Trieste Marisa, I hope one day to meet you here or in Isola d'Istria !A good recipe for a Sunday meal , un bacione !
Marisa Franca
Yes you are lucky!! I WILL be back. Italy is in my very heart and soul. And when I make the plans I will let you know. I'd love to meet you. I want to go back to Isola d'Istria and see. Big hugs and kisses back at you!!!
Diane P.
Love gnocchi! Especially ricotta gnocchi. And butter and sage sauce is my favorite on almost any pasta (especially butternut squash ravioli!). Thanks for posting this recipe. I always enjoy the family history you add into your posts. Mama would be proud!
Lisa at celebrate creativity
Hi Marisa, this looks so delicious. What a lovely post. Great that you incorporated so much wonderful family history into the dish for us.
I may try this for my family.
Have a fantastic day!
Marisa Franca
Thank you! I hope you try it. We really enjoy the gnocchi.
Simply Suzannes at Home
I loved this post, Marisa!
We LOVE gnocchi! I make it for my husband often. He loves it most with a cream sauce. As for me, I prefer sage brown butter. So light and delicious!!
Your stories warm my heart ♥.
Always so happy to read your thoughtful posts and delicious recipes!
Sending you big hugs ♥
Ambra Sancin
It's nearly plum time here in Australia so I'll be making my gnocchi de susini for sure. What good Trieste-born, southern-hemisphere living girl would get away with not making them every Xmas-time?
Marisa Franca
I am going to make them this fall. I can't wait to make them.
Marie
Marisa, I have to say that ricotta gnocchi is my favorite kind, they're so light and I have the excuse to eat more! I've made them with kale and other greens too, but I would like to try the different ways your mother made them, each one sounds so good! I'd be happy to sit down in front of that delicious looking plate like yours!
Marisa Franca
Thank you the gnocchi were delicious. I'd love to have you over for dinner. We could spend the whole day talking about food and all of our experiences 🙂 Mamma usually made the potato variety -- I think they have more body so they can easily be fried or made into the sweet filled gnocchi.
Ciao Chow Linda
Your gnocchi look delicious, Marisa. I know that Lidia Bastianich (who is also from that corner of the world as you are), has a recipe in one of her cookbooks for those gnocchi stuffed with a prune plum. I've made ricotta gnocchi with swiss chard, but never made the dessert variety. I loved that photo of Miramare too, a place I've visited a couple of times.
Marisa Franca
Thank you Linda. I'll have to look up Lidia Bastianich's recipe to see how see did it. I may not remember how my mamma did it but I sure do remember how much I loved them. 🙂