These light, airy Ricotta Gnocchi are a summertime staple! They’re easier to make than you might think and have an overall lighter, more delicate texture than potato gnocchi. Plus, they taste like cheese! Ricotta gnocchi are versatile enough for any sauce — whether it’s marinara, walnut pesto, or even our gorgonzola cream sauce — so if corn and tomatoes are not currently in season where you live, use the base recipe for the gnocchi, then add whichever fresh, seasonal ingredients you love.
Not quite a pasta, but not quite not, these will satisfy your craving for Italian comfort food and make you look like a total boss in the kitchen. We absolutely love this gnocchi recipe and cannot wait for you to try it at home!
If you love ricotta gnocchi, consider trying our Ricotti Gnudi next. If you want to try potato gnocchi instead, you’ll love our quick and easy Baked Gnocchi alla Sorrentina and this easy Pesto Gnocchi.
Ingredients Needed
But first, what is ricotta gnocchi? It’s a type of Italian dumpling made with ricotta cheese, flour, eggs, and seasonings. It has a light and tender texture, with a subtle cheese flavor. Unlike traditional potato-based gnocchi, ricotta gnocchi is quick and easy to make, offering a delightful alternative for pasta lovers. Here’s what you’ll need to make our recipe:
- Ricotta cheese: Use whole milk ricotta cheese (or make your own ricotta at home!)
- An egg: To help bind the ingredients together.
- Parmigiano Reggiano cheese: Lots of grated Parmesan cheese is used in the filling and to complete the dish.
- Kosher salt and freshly ground black pepper: To season everything.
- All-purpose flour: We’re using just enough to help the ricotta gnocchi keep their shape and not fall apart during cooking.
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 Make Ricotta Gnocchi
- Make the gnocchi dough. Combine ricotta cheese, an egg, Parmesan cheese, Kosher salt, and black pepper in a bowl. Fold in flour until just combined (the dough will be sticky!). Knead gently, then set aside to rest for 5-10 minutes. This allows the flour a chance to be absorbed.
- Form the gnocchi. Divide the dough into 4 equal portions, then roll each into thick ropes. Use a bench scraper to cut each rope into small bite-size pieces. Place on a baking sheet lined with parchment and dusted lightly with flour.
- Sauté the corn and tomatoes. Melt some butter in a pan, then add corn, tomatoes, and garlic.
- Cook the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi, then cook until they float to the top, about 2 minutes. Use a slotted spoon and transfer them to the sauce. Allow them to sauté for a few minutes, then add some reserved cooking water and Parmesan.
- Garnish, then serve. Divide into bowls, then serve with fresh basil, flaky sea salt, and black pepper.
FAQs
Keep the base of the gnocchi ricotta, but if you want to substitute the Parmesan cheese, you can do so with gruyere, fontina, asiago, or Pecorino Romano cheese.
Yes! Shape the ricotta gnocchi and refrigerate them for up to 24 hours before cooking. If you want to freeze them, do so after shaping. Place them on a floured baking sheet and freeze until firm, about 1-2 hours. Transfer the frozen gnocchi to a resealable bag or airtight container then freeze for up to 3 months.
Yes! Place the gnocchi — either cooked or uncooked — in a single layer on a baking sheet, then freezer for 1-2 hours until solid. Transfer them to a freezer bag or airtight storage container, then freeze for up to 2 months.
One batch yields about 60 bite size gnocchi.
Expert Tips
- Use a high-quality whole milk ricotta cheese! Even better, make ricotta cheese at home! Do not use skim ricotta for this recipe.
- If you’re not using homemade ricotta or fresh ricotta (and instead are buying pre-packaged), we recommend draining the cheese to prevent excess moisture in the dough. If needed, line a sieve or colander with cheesecloth and let the ricotta drain for 30 minutes before using.
- Do not overmix the dough or the gnocchi will be tough.
- If the dough is sticky, add a little more flour, about one tablespoon at a time.
- Don’t skip the resting period for the gnocchi dough. This allows the flour to be absorbed.
- To test if the ricotta gnocchi are done, remove one from the pot of boiling water and cut it in half. It should be fully cooked through.
- If not eating the gnocchi right away after cooking, use a mesh strainer to transfer them onto a couple layers of paper towels to drain, then carefully place in a storage container and refrigerate.
Make-Ahead, Leftovers, & Storage
- 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.
- Leftovers and storage: Store in an airtight container and fridge for up to 3 days. Reheat gently in a microwave or — our preferred method — in a skillet over medium heat with a little butter or oil until warm throughout.
- To freeze: If you want to freeze gnocchi, do so after shaping. Place them on a floured baking sheet and freeze until firm, about 1-2 hours. Transfer the frozen gnocchi to a resealable bag or airtight container then freeze for up to 3 months.
How To Serve
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: Feel free to add fresh herbs, such as rosemary, sage, or thyme to the gnocchi.
- Spices: Dried spices can be added to the ricotta mixture. Consider adding a little ground cinnamon to make them in the fall, then serve with other seasonal ingredients, such as roasted butternut squash and a browned butter sage sauce.
- Other sauces: In addition to the corn and basil sauce, these would be fantastic with a simple tomato sauce, our quick simmered homemade marinara sauce, or even pesto. Check out all our easy pesto recipes for inspiration!
So dust off your apron and roll up your sleeves. This is one recipe you definitely want to master. If you make this Ricotta Gnocchi recipe, please let us know by leaving a review and rating below!
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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.
- Leftovers and storage: Store in an airtight container and fridge for up to 3 days. Reheat gently in a microwave or — our preferred method — in a skillet over medium heat with a little butter or oil until warm throughout.
- To freeze: If you want to freeze gnocchi, do so after shaping. Place them on a floured baking sheet and freeze until firm, about 1-2 hours. Transfer the frozen gnocchi to a resealable bag or airtight container then freeze for up to 3 months.
Nutrition
Photography by: Jo Harding.
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