🇮🇹 Italian · Pasta
🧀 Ricotta Gnocchi
Gnocchi di Ricotta
Ricotta Gnocchi — sometimes called gnudi — are far lighter and quicker to make than their potato cousins, using well-drained ricotta and Parmigiano to create delicate, cloud-like dumplings.
Because there's no need to cook and rice potatoes, ricotta gnocchi comes together in a fraction of the time, and their signature lightness comes down to one crucial step: draining as much moisture from the ricotta as possible before mixing the dough.
Ingredients
Equipment: Fine mesh sieve or cheesecloth, Mixing bowl, Bench scraper
- 500 g (2 cups) full-fat ricotta, well-drained overnight
- 100 g (1¼ cups) finely grated Parmigiano-Reggiano
- 1 large egg
- 120–150 g (1–1¼ cups) all-purpose flour, plus more for dusting
- ½ tsp fine sea salt
- Freshly grated nutmeg, a pinch
Method
- Drain the ricotta in a fine mesh sieve lined with cheesecloth, refrigerated, for at least 4 hours or overnight — this step is essential.
- In a bowl, combine the well-drained ricotta, Parmigiano, egg, salt, and nutmeg, mixing gently.
- Add the flour a little at a time, folding just until a soft, barely-sticky dough comes together — stop as soon as it holds.
- On a floured surface, roll the dough into ropes about 2cm thick.
- Cut into pillows about 2cm long.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float to the surface, about 2–3 minutes.
- Lift out gently with a slotted spoon — they're more delicate than potato gnocchi — and toss immediately with sauce.
Chef Tips
- Draining the ricotta thoroughly is the single most important step — skipping it leads to a dough that needs far too much flour and turns dense.
- Handle the dough as little as possible for the lightest texture.
- Test-cook one gnocco first; if it falls apart, gently work in a touch more flour before shaping the rest.
Common Mistakes to Avoid
- Skipping or rushing the ricotta-draining step.
- Overmixing the dough, which develops gluten and toughens the gnocchi.
- Boiling too vigorously — a gentle simmer prevents these delicate dumplings from breaking apart.
Nutrition (per serving)
Health Benefits
- Higher in protein than potato gnocchi thanks to the ricotta and Parmigiano.
- A good source of calcium.
Cultural Note
In Tuscany, this style of gnocchi is often called 'gnudi' — meaning 'nude' — a playful nod to the fact that they're essentially the filling of ravioli served without its pasta wrapper.
Storage & Serving
Storage: Best cooked fresh the day they're made; uncooked gnocchi can be frozen for up to 1 month.
Reheating: Cook from frozen directly in boiling water — do not thaw first.
Serve with: Sage brown butter, Simple tomato sauce, Pesto alla Genovese