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Homemade ricotta gnocchi

These homemade ricotta gnocchi are so light and fluffy, and much quicker and easier to make than potato gnocchi!
4.89 from 17 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 3 people
Calories: 462kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 250 g (~ 1 cup) ricotta cheese
  • 80 g (~ 3/4 cup) finely grated vegetarian parmesan-style cheese
  • 2 eggs
  • 120 g (~ 3/4 cup) plain flour (plus more for dusting)
  • Salt
  • Black pepper
  • 1 tbsp butter + 1 tbsp oil for frying

Instructions

  • Add the ricotta cheese, grated parmesan and eggs to a mixing bowl, and mix well. Add the flour and a pinch of salt and pepper, and mix again until just combined into a light dough. If the dough seems too wet, add another tablespoon of flour.
  • Turn the dough out onto a clean, floured worktop. Using a little more flour, bring the dough into a ball, and flatten it into a disc. To divide the mixture into 8 even pieces, cut the disc into quarters, then cut each quarter in half again (no need to be too accurate) - see the blog post for a photo.
  • Roll each piece of dough into a thin snake (using more flour if needed to stop it sticking), then cut into chunks. The exact size doesn't matter - mine were around 2cm long.
  • Bring a large pan of water to the boil, and drop in the dumplings. Cook until the dumplings float to the surface of the water (1-2 minutes), then remove them from the water with a slotted spoon.
  • Heat some butter and oil in a large frying pan (you need plenty of fat to stop the gnocchi from sticking), and add the dumplings. Don't overcrowd the pan - it's better to cook them in batches if you need to. Cook over a medium heat for a few minutes until golden brown and crispy underneath, then carefully turn the dumplings over to cook the other side (ricotta gnocchi are a bit more delicate than potato gnocchi, so be gentle!).
  • When the ricotta gnocchi are crispy, add your choice of sauce, and serve immediately. I served mine with garlic sautéed mushrooms and basil pesto.

Nutrition

Nutrition Facts
Homemade ricotta gnocchi
Amount Per Serving (1 portion)
Calories 462 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11.9g60%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 164mg55%
Sodium 471mg20%
Potassium 188mg5%
Carbohydrates 36g12%
Fiber 1.1g4%
Sugar 0.6g1%
Protein 25.9g52%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 488mg49%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.