Ricotta Gnocchi

Easy, Pillowy, Foolproof

If you’ve ever wanted to make gnocchi without boiling potatoes, this ricotta version is the perfect place to start. They’re soft, pillowy, and super forgiving — one of the easiest pastas to master at home.

Serves: 4

Ingredients

1 1/2 cups (325g) fresh ricotta

1/2 cup (65g) grated Parmigiano

1 egg

1 tsp (5g) salt

Cracked black pepper, to taste

1 cup (120g) all-purpose flour

Before You Start

Helpful Tips

Use good ricotta:

If your ricotta is wet, strain it for 20–30 minutes for lighter gnocchi.

Go easy on the flour:

Mix until the dough just comes together — don’t knead.

Simmer, don’t boil:

Gentle heat keeps the gnocchi from breaking apart.

Method

1. Mix the Base

Combine ricotta, Parmigiano, egg, salt, and pepper. Mix until smooth.

2. Add the Flour

Fold in the flour gently until no dry spots remain.

3. Rest the Dough

Refrigerate for 30 minutes.

4. Roll the Ropes

Divide the dough into 6 pieces and roll each into a rope.

5. Cut the Gnocchi

Dust the ropes well with flour and cut into small pieces.

6. Toss in Flour

Coat the gnocchi with flour so they look like soft marshmallows.

7. Freeze or Cook

Cook fresh or freeze on a tray. Don’t thaw before cooking.

8. Cook the Gnocchi

Simmer in salted water. When they float, cook 10–15 seconds more and add directly to your sauce.

Sauce Ideas

• Brown butter & sage

• Mushroom cream

• Pesto

• Lemon butter

Cherry Tomato Sauce

Ingredients

¾ cup extra virgin olive oil

3 small peeled garlic cloves

1 pint ripe cherry tomatoes

About ½ cup washed, fresh basil leaves

Salt — to taste

Method

Heat the extra-virgin olive oil in a large sauté pan over medium-high heat. Add the peeled garlic cloves (crushed with the heel of your hand) and let them simmer in the oil for about 1 minute.
Add the halved cherry tomatoes to the pan with the garlic + olive oil. Cook over medium-high heat. After about 2 minutes, add a pinch of salt and toss or stir the tomatoes. Continue cooking until the tomatoes are slightly stewed.
Once the tomatoes have softened and begun to break down, add the washed fresh basil leaves into the pan.