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20-Minute Ricotta Gnocchi

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 The easiest homemade gnocchi recipe — made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!

20-Minute Ricotta Gnocchi

Love potato gnocchi? Allow me to introduce you to its quicker-and-easier-to-make, ultra-light-and-pillowy, arguably-even-more-delicious cousin…

…ricotta gnocchi. ♡♡♡

After having been a big fan of this classic potato gnocchi recipe for years and years, a friend recently made the intriguing suggestion that I give ricotta gnocchi a try instead. She promised that it was just as light and chewy and flavorful as the potato-based variety, but that it could be made in impressively half the time.  Also, with fewer dishes to wash.

Needless to say, I was intrigued. So we gave it a try and turns out — she was right!

Ricotta gnocchi is so delightful, you guys!

Also, stunningly quick and easy to make. You literally just stir four simple ingredients together, season with salt and pepper, roll out and cut the dough into bite-sized pieces, boil for a few minutes — and voila! — the most delicious gnocchi can be ready to go in basically the amount of time it takes to bring your big pot of cooking water to a boil. We love tossing ours with a brown butter sage sauce, some fresh pesto, a spicy marinara, or making a cozy batch of gnocchi “mac” and cheese. But of course, there are a million other delicious ways that you can serve these little guys too, so get creative!

Bottom line — whether you’re a beginner with making your own homemade gnocchi, or if you’re a potato gnocchi pro and are just looking for a quicker method, I highly recommend giving the ricotta version a try. I think you’re going to love them!

Ricotta Gnocchi Recipe | 1-Minute Video

How to drain ricotta with paper towels

How to make gnocchi with ricotta cheese

Ricotta Gnocchi Ingredients:

To make this ricotta gnocchi recipe, you will need the following ingredients:

  • Whole milk ricotta cheese: Try to buy the best-quality brand available. We will then drain the ricotta quickly on paper towels to remove some of its excess moisture.
  • Flour: I love making this gnocchi recipe with “00” flour, which makes them extra light. But normal all-purpose flour will also work great as well.
  • Egg yolks: Three of them!
  • Parmesan cheese: Freshly-grated for maximum flavor.
  • Salt and pepper: Of course. :)

Ricotta Gnocchi Equipment:

This recipe doesn’t require any special equipment! You will just need a:

I also highly recommend using a kitchen scale to accurately measure the ingredients by weight instead of volume. But that said, if you don’t have a kitchen scale, measuring cups will work well too.

How to make gnocchi

How To Make Gnocchi:

Alright, moving onto how to make gnocchi! With ricotta version, you don’t have to mess with the extra time and dishes required to boil and peel potatoes. Instead, just simply:

  1. Drain the ricotta: I learned this trick from Serious Eats. Instead of waiting 30 minutes for your ricotta to drain through a strainer, simply sandwich it between a few paper towels (sort of like how you drain tofu) and gently press so that the paper towels soak up the excess moisture.
  2. Mix your dough ingredients. Stir the drained ricotta and eggs together, then mix in the flour, Parm, salt and pepper until combined.
  3. Roll out and cut the dough. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Then using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
  4. Boil the gnocchi. Carefully transfer them to your pot of boiling water. Then once they float — usually after about 30-60 seconds — they’re ready to go!
  5. Serve. Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good! ♡

Easy gnocchi recipe

How To Serve Gnocchi:

There are endless ways that you can serve gnocchi! I typically like to either:

  • Toss gnocchi with a good sauce. Anything from a good tomato sauce, to a cream sauce, fresh basil pesto, brown butter sauce, or whatever sounds good to you!
  • Make gnocchi “mac” and cheese. I also love subbing gnocchi in for pasta to make a batch of “gnocchi and cheese”.
  • Toast (fry) your gnocchi. If you would like your gnocchi to be a bit crispier, just boil and drain them as usual. Then pan-fry them in a few tablespoons of oil or butter for a few minutes until their edges are browned and crispy.
  • Add them to a soup. Gnocchi are also work great as little dumplings in soups of all kinds! Feel free to add them (uncooked) directly into your soup broth. Or you are welcome to cook the gnocchi first in a separate stockpot, and then add them to your soup.

Ricotta gnocchi

How To Freeze Gnocchi:

To freeze gnocchi, spread them out in an even layer on a lightly-floured baking sheet. Then pop the sheet into the freezer for an hour or two, until the gnocchi have frozen. Remove and transfer the gnocchi to a sealed storage container or ziplock bag. Then freeze for up to 2 months.

To cook frozen gnocchi, simply add them to the boiling water straight out of the freezer and wait for them to float. They will take an extra minute or two to cook, but the texture is still great in the end.

Gnocchi with brown butter sauce and sage

Gnocchi with Sage Brown Butter Sauce

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20-Minute Ricotta Gnocchi

20-Minute Ricotta Gnocchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 88 reviews
  • Prep Time: 19 minutes
  • Cook Time: 1 minutes
  • Total Time: 20 minutes
  • Yield: 3 -4 servings 1x


The easiest homemade gnocchi recipe — made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!


  • 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese
  • 3 egg yolks
  • 1 cup (about 4 ounces‘00’ flour or all-purpose flour*
  • 3/4 cup (about 1 ounce) freshly-grated Parmesan
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper


  1. Prep the water: Bring a large stockpot of generously-salted water to a boil over high heat.
  2. Drain the ricotta: While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer.  Place another layer of 3-4 paper towels on top of the ricotta.  Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible.  Transfer the ricotta to a large mixing bowl.  (If it sticks to the paper towels, just use a rubber spatula to scrape it off.)  The drained ricotta should now weigh about 12 ounces.
  3. Mix your dough ingredients. Add the egg yolks to the ricotta and stir briefly to combine.  Add in the flour, Parmesan, salt and pepper, and stir until evenly combined.  Avoid over-mixing.  The dough will be a bit moist and maybe a bit sticky, but it should be holding together well.  If it feels too wet, just add in another few tablespoons of flour.
  4. Roll out and cut the dough.  Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour.  Using a knife or a bench scraper, cut the dough into eight even pie wedges.  Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide.  Cut each log into individual bite-sized little gnocchi squares.  Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour.  (This will help prevent them from sticking together.)
  5. Boil the gnocchi. Carefully transfer the gnocchi to the boiling water to cook.  Then once they float — usually after 30 seconds or so — drain the gnocchi.
  6. Serve.  Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!


*I really recommend weighing your flour for accuracy.  But if you are using a measuring cup, just be sure to use the scoop the flour into the measuring cup (versus scooping the measuring cup into the flour) to ensure that you don’t accidentally use too much flour.

Recipe slightly adapted from Serious Eats.

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167 comments on “20-Minute Ricotta Gnocchi”

  1. This was easy to make and turned out perfectly! Lots of flavor and very light. I had to add quite a bit more flour as the dough was too sticky to work with, but that’s usually the case with potato gnocchi too! Thanks for sharing the recipe; it’s a keeper!

  2. These were so delicious! I was truly sad when it was all gone and may double it next time. I boiled mine as per the instructions. I sautéed chicken sausage, cherry tomatoes, mushrooms, garlic, and then added the boiled gnocchi and warmed them up for a few minutes in the pan. Then I added a bit of butter, Parm, and basil.

    • This is one of the simplest and quick recipe for gnocchi. Im Italian born and was pleased with this recipe. The gnocchi were pillow light and as with potato gnocchi, there was needed a touch more flour so to pull moisture from ricotta.. I will use this recipe again when i need some fast, fresh, light gnocchi for my friends. Thank you.

  3. New staple in our household – we love it! I accidentally made it with the full egg (instead of just yolks) the first 2 times and it actually still came out okay … but required more flour to be added and was considerably harder to work with/less enjoyable to make. Way easier with just the yolk :)

  4. Have you tried making this with cooked and drained fresh spinach added to the dough?

    • HI I made it with fresh spinach and it came out great. I cook the spinach down in a frying pan till it is a bright green and the water content is diminished. Then I put it in a food processors and mix till it looks like a cream. I love this because I use it in my regular home made pasta, add it also to my checken, pizza, etc. If has so many uses you will love it!

  5. Just so yummy!! Ive made this over 5 times and its amazing every time! SO easy too!! Thank you!!! :)

  6. Very easy! My ricotta barely lost any liquid with the paper towels (maybe it was drier to start?) but it still worked great. I boiled half of them and put them in a sauce that was just high quality stewed San marzanos, garlic, evoo, and topped with basil. The other half I browned in butter and garlic. Both were sooo good! So much better than pasta.

  7. Fantastic. I was really surprised at how quickly the dough snakes roll out.

    Tip: use a slicing motion rather than a chop to prevent the gnocchi from sticking to the blade of your knife!

  8. Quick, easy and really good. Tossed them in lemony brown butter sage sauce, topped with toasted pine nuts and served it with kale chips.

  9. This is the third ricotta gnocchi recipe I’ve tried, and I think it’s the best of them all. I’ve now made this one twice and will do again. Thanks!

  10. This was perfect. I didn’t have enough ricotta for the full recipe so made 2/3s and it was delicious. So light and fluffy and prefect with a tomato sauce and some more parmesan! Thanks!

  11. Weird question but could you do this with boiled and pureed beets instead of ricotta?

  12. Question – if freezing them – do you freeze them uncooked?

  13. This was so delicious and so easy!

  14. Can you make it without the parm? I don’t have any right now lol

    • This is a little late, as I assume you have parmesan by now. ? My grandmother (Nana) & mother never added it to their dough. (Of course, now I want to try it with Parmesan) The other difference is, after cutting, my grandmother would roll each piece w/2 fingers, quickly back & over itself to make a somewhat hollow little shell. It was amazing how fast she could flip each one off onto the counter, until it soon turned into a pile that would be devoured even faster at dinner that night.

  15. I used soft wheat #1 by mistake. Will they be ok, I froze them.
    I’ll also try with 00 flour.

  16. I have an allergy to eggs can I make this omitting the eggs or do I need to substitute something? Looks amazing?

  17. Made this recipe last night. Came out perfectly. Gnocchi were very light and tasty. It’s a keeper!

  18. Delicious and easy! I used fresh ricotta from a local store so I didn’t even have to dry it. After boiling I crisped them up in butter. This recipe is a keeper!

  19. Simple to make and delicious! My guests commented on how light they were and how good. A keeper!!!

  20. We loved loved this recipe! My picky husband really enjoyed them in a brown garlic butter with pesto, greens and a dash of fresh lemon. One question, can you add a little mozzarella & Asiago cheese in the gnocchi without ruining and causing the cheese to melt out when cooked? Thank you for such a great recipe!

  21. Quick and Easy recipe to follow. Tasted great.

  22. This quick and easy Ricotta Gnocchi was to die for! Super delicious and was a big hit with the family. I used the Gnocchi inside a Pumpkin Squash soup I made and provided such a lovely texture to the dish. This recipe is a keeper!

  23. Hi, Can I use semolina flour for these gnocchi?

  24. This was the easiest gnocchi recipe and so delicious! Once cooked in the water, I sauteed them with olive oil along with sliced red peppers, spinach, garlic, and red pepper flakes. I made a double batch of gnocchi and used some to sautee and froze the other half by first putting them in a single layer on a parchment lined cookie sheet and then putting them in the freezer. Once frozen, I split them apart, vacuum sealed them and stored them in the freezer. I can’t wait to use them for another delicious dinner.

  25. Hi! Can you make this recipe using Gluten Free flour?

  26. Can u make gnocchi in advance and keep it outside for an hour before boiling

  27. Made these for dinner tonight. Easy and delicious. I had enough for our dinner, froze the rest then vacuumed sealed two more dinners ….. very light and flavorful. Served with a light marinara. Next time I’d like to try with pesto and/or brown butter and sage.
    Thanks for the recipe!

  28. Help. I made eith dash of almond flour, they disappeared in the water!

  29. Can spinach be added to the recipe? If so, how much can I add? Thanks, in advance, for your help.

  30. FINALLY something my picky 5 y/o will eat!!! So satisfying!! Easy to make the first time…I needed quite a bit more flour and I eliminated the salt. Made and served this one w/olive oil and marinara and EVERYONE loved it! This is on my list of regular dinners now!

  31. Can the dough be made a day ahead then stored in the fridge and cut and shaped the next day?

  32. Can you make this with all purpose gluten free flour?

  33. do you have nutritional info for the recipe? thanks

  34. I have made this several times. I initially had trouble in draining the ricotta sufficiently. I use a local farms product which has a lot of liquid. Even draining in in a sieve over night did not work. I finally discovered that putting it in cheesecloth layered with paper towels and pressing it with a pan full of water worked. We have this at least once a month now, it is just amazing.

    Don’t be afraid to add extra flour. I even roll the cut pieces a bit.

  35. I used gluten-free flour because my girls have celiacs. Absolutely easy and delicious!

  36. Family favorite!!

  37. Really easy and so light and good. Anyone know the carb count?

  38. Hi there! This was my 3rd recipe from your blog and I made it last night. While it was delicious, my dough was SUPER sticky, any advice for next time?

  39. Delicious! Made some with brown butter and sage. Yum!

  40. Made and froze these last week. So easy. Cooked tonight with first homemade pesto made with mortar and pestle. Both were amazing.

  41. These came out excellent! Had them with a bacon brown butter with pecans and fresh oregano and Parmesan of course and Cracked Pepper absolutely delicious oh delicious oh

  42. OMG, little pillows of heaven is what these were!!!!!!!!!!!!!!!! I made them a couple weeks ago and froze. Yesterday I finally tried them and tossed in a brown butter with fresh basil, topped with fresh parmesan and ground pepper…. seriously delicious!!!

  43. These were DELICIOUS! Honestly, I closed my eyes and pictured I was eating these in a quaint little restaurant in Italy — they were that good! I tossed them with just a little bit of Rao’s Arribatta sauce with fresh parm and basil… thinking about making them again for dinner!

  44. Hi just out of curiosity is it normal for gnocchi to still have a bit of flour on them when cooked in the water?

  45. Great light and easy

  46. Results = two thumbs up. Topped with pecorino romana which I will use with the parm in the mixture next time. Thank you,

  47. Can the raw gnocchi be frozen? I have some homemade ricotta and I’m excited to try this.

  48. This turned out great! Very flavorful and simple. After preparing the gnocchi I simply pan fried some mushrooms and garlic and fresh basil and added it all together. I will definitely be making this again. Also side note, I only had pastry flour on hand and still turned out fine.

  49. Easy, tasty, and I added herbs.

  50. I haven’t made it but I wanted to say I had this at a restaurant plain and topped with crumbled Gorgonzola. So good! It is really so light. I plan to make this soon!