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This ricotta gnocchi recipe is one I’ll treasure forever. It comes from my Sicilian great nana’s handwritten recipe collection. A box of well-loved recipe cards that have been passed down through generations. Many of these recipes are nearly 100 years old, and every smudge, handwritten note, and faded page tells a story of family gathered around the table.

What I love most about this recipe is its simplicity. Unlike traditional potato gnocchi, ricotta gnocchi comes together with just a handful of pantry staples, creating soft, pillowy dumplings that are surprisingly easy to make at home. It’s the kind of recipe that reminds me that some of the very best meals don’t have to be complicated.

I love serving these delicate gnocchi with my creamy corn basil sauce during the summer months, but they’re just as delicious tossed with browned butter and sage, a simple marinara, or your favorite pesto. However you serve them, I hope this recipe brings a little piece of my family’s kitchen into yours.

 

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Looking for more dinner ideas? Try my Pesto Chicken Zucchini Boats

ricotta gnocchi

Nana's 4-ingredient Ricotta Gnocchi

These soft, pillowy ricotta gnocchi are simple, light, and incredibly versatile, they're delicious with everything from creamy sauces to pesto or browned butter.
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Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 large egg
  • 1 16-ounce container whole milk ricotta
  • ½ teaspoon salt
  • 3 cups all-purpose flour plus more for rolling

Method
 

  1. In a large bowl, whisk together ricotta, egg and salt. Add the flour ½ cup at a time (first mixing with a fork, silicone spoon or wooden spoon) then using your hands to fully incorporate until dough forms.
  2. Gently knead until combined, adding extra flour as needed, until smooth and not sticky (may use up to 1/2 cup more flour.) Loosely shape into a ball and refrigerate, uncovered, for 30 minutes.
  3. On a floured surface, divide the dough into 8 pieces using a bench scraper or knife. Using your fingers, gently roll each piece into a rope about ½ inch thick, adding a teaspoon of flour at a time if the dough is sticky.
  4. Use a knife or bench scraper to cut each rope into pieces about ¾ inch long.
  5. Using the back of a fork, roll each piece of gnocchi pressing lightly with your thumb to create a pattern on one side and a dimple on the other. Set aside.
  6. Bring a large pot of salted water to a boil.
  7. Add the gnocchi to the boiling water and cook for 3 to 4 minutes, until they float to the surface. Remove from heat and allow gnocchi to sit in the hot water for 1 minutes then remove with a slotted spoon.
  8. Serve with your favorite sauce! I recommend pesto, marinara, or browned butter and a generous amount freshly grated parmigiano reggiano. Enjoy!