Light, cheesy, and melt-in-your-mouth tender, ricotta gnocchi are the easiest way to bring a little Italian comfort to your table. Pair them with any sauce (marinara, walnut pesto, or even our gorgonzola cream sauce), swap in seasonal veggies, and prepare to impress—no potato boiling required.
They’re not quite pasta, but not quite not, and they’re guaranteed to satisfy your Italian comfort food cravings while making you look like an absolute pro in the kitchen. We can’t wait for you to try them!
If you love ricotta gnocchi, consider trying our light-as-a-cloud ricotta gnudi next. If you want to try potato gnocchi instead, cheesy, oven-baked gnocchi alla sorrentina is always a hit!
Ingredient Overview
Ricotta gnocchi come together with just a handful of staples—creamy whole-milk ricotta, an egg for binding, plenty of freshly grated Parmigiano Reggiano, and a touch of flour to hold their shape. Season simply with kosher salt and black pepper, and you’ve got the makings of tender, cheesy pillows ready to pair with your favorite seasonal flavors.
The sauce is made with fresh corn, cherry or grape tomatoes, garlic, Parmesan, and butter. If you’ve got leftover fresh corn, consider trying our Corn Chowder with Bacon next!
How To Know When They’re Done
To check doneness, cut a cooked gnocchi in half—it should be cooked through. If you’re not serving them immediately, transfer with a mesh strainer to paper towels to drain, then store in the fridge until ready to use.
Oh, and if you happen to have any leftover ricotta cheese, try my easy baked ricotta recipe for dessert!
Chef-Tested Tips!
- Choose a good-quality whole milk ricotta—homemade is even better—and skip skim varieties. If using store-bought ricotta, drain it in a cheesecloth-lined sieve for about 30 minutes to remove excess moisture.
- Mix the dough gently to keep the gnocchi tender, adding extra flour only if it feels sticky (about a tablespoon at a time). Let the dough rest so the flour fully hydrates.
Serving Ideas
Keep dinner simple with light, seasonal ingredients that complement the fresh summer corn and tomatoes. We love this arugula salad, but even a simple spinach or chopped kale salad would be delicious. Or pair it with roasted or grilled vegetables, such as roasted broccolini, Sicilian cauliflower, or grilled asparagus.
Don’t forget some crusty bread!
Substitutions and Variations
- Fresh herbs: Stir in chopped rosemary, sage, or thyme for an aromatic boost.
- Spices: Add a pinch of dried spices to the ricotta mixture—try ground cinnamon in fall, then serve with roasted butternut squash and browned butter sage sauce.
- Sauces: Beyond the corn and basil sauce, ricotta gnocchi shine with simple tomato sauce, our quick homemade marinara, or any variety of pesto. Browse our pesto recipes for inspiration.
So dust off your apron and roll up your sleeves, this is the easiest and most delicious gnocchi recipe and I think you’re going to love it! And don’t forget to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below — we love to hear from you!
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Homemade Ricotta Gnocchi with Corn and Tomatoes
Equipment
Ingredients
For the ricotta gnocchi
- 500 g (1 lb) ricotta cheese whole milk
- 1 large egg
- ¼ cup Parmigiano Reggiano grated
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 140 g (~1 cup) all-purpose flour plus more as needed
For the sauce
- ½ tsp Kosher salt plus more for cooking gnocchi
- 56.7 g (4 Tbsp) unsalted butter
- 3 ears corn shucked, about 1½-2 cups
- 1 cup cherry or grape tomatoes
- 2 cloves garlic finely chopped
- ¼ cup Parmigiano Reggiano grated, plus more for serving
- Flaky sea salt for serving
- Freshly ground black pepper for serving
Instructions
- Make the gnocchi dough. Place 500g ricotta, 1 large egg, ¼ cup grated Parmesan, 1 tsp Kosher salt, and ¼ tsp black pepper in a large bowl, then stir until well mixed. Add 140g all-purpose flour, then fold with a rubber spatula until the dough just comes together – it will be sticky. Lightly flour a work surface, then dump the gnocchi mixture on top. Knead gently with your hands to form a mostly smooth ball, then set aside for 5-10 minutes, allowing the flour a chance to be absorbed. If the dough is still too sticky to work with after 10 minutes, add flour 1 tablespoon at a time until you can easily handle the dough.
- Form the gnocchi. Line a baking sheet with parchment paper, then dust liberally with flour. Using a knife or a bench scraper, cut the gnocchi dough into 4 equal pieces. It’s more manageable this way. Roll each piece into a log about ½-inch thick, adding more flour to the work surface if it begins to stick. Use a knife or bench scraper to cut each rope into ¾-inch pieces. Immediately place on the floured baking sheet.
- Prepare the water. Bring a large pot of water to a rapid boil, then season generously with 1-2 tablespoons Kosher salt. Meanwhile, make the sauce.
- Prepare the browned butter sauce. Melt 4 Tbsp unsalted butter over medium-high heat, then add shucked corn and tomatoes. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until the corn is lightly browned and the tomatoes begin to burst, about 6-8 minutes. Add 2 cloves chopped garlic, then cook 1 minute more. You can use the spatula to help break up the tomatoes, if wanted. Reduce the heat to low.
- Cook the gnocchi. Carefully add gnocchi to the boiling water, then cook until they float to the top, about 2 minutes. Using a slotted spoon or spider, carefully transfer the gnocchi to the sauce. Reserve the cooking water.
- Finish in the sauce, then serve. Raise the heat to medium-high, then cook the gnocchi in the sauce for about 2-3 minutes. Add ⅓ cup of cooking water and ¼ cup of grated Parmesan, then gently toss the gnocchi in the sauce. Serve in individual bowls with the sauce spooned on top along with additional grated Parmesan, fresh basil leaves, a generous pinch of flaky sea salt, and lots of freshly ground black pepper.
Notes
- Recipe yields about ~60 bite-size gnocchi.
- To make-ahead: Shape the ricotta gnocchi and refrigerate them for up to 24 hours before cooking. When ready, boil fresh, then sauté or add to your favorite sauce.
- Storage: Keep cooked gnocchi in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or—better yet—in a skillet with a little butter or oil until warmed through.
- Freezing: Freeze after shaping, not cooking. Arrange on a floured baking sheet, freeze until firm (1–2 hours), then transfer to a sealed bag or container. Store for up to 3 months.
Nutrition
Photography by: Jo Harding.
This recipe is absolutely delicious!!! It’s super light and fresh. This is definitely a go to on a hot summer night or anytime.
How good does this look?! Agree, a perfect summer time meal. Thanks for sharing, Daria! Cheers, Ari