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5 from 5 votes

Homemade ricotta gnocchi

These homemade ricotta gnocchi are so light and fluffy, and much quicker and easier to make than potato gnocchi!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main meal
Cuisine: Italian
Servings: 3 people
Calories: 462kcal
Author: Becca Heyes

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

Serving: 1portion | Calories: 462kcal | Carbohydrates: 36g | Protein: 25.9g | Fat: 24g | Saturated Fat: 11.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 164mg | Sodium: 471mg | Potassium: 188mg | Fiber: 1.1g | Sugar: 0.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 488mg | Iron: 3mg