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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
Sweet Corn & Basil Ricotta Gnocchi
Ingredients
Method
- 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.
- 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.
- 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.
- Use a knife or bench scraper to cut each rope into pieces about ¾ inch long.
- 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.
- Bring a large pot of salted water to a boil.
- In a large skillet, melt the butter over medium heat. Add the shallot and cook for about 2 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Reserve ½ cup of the corn and set aside. Stir in the remaining 2½ cups of corn and cook for 5 minutes, until heated through.
- Stir in ½ cup of the broth and all of the heavy cream. Cook for 3 minutes, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool slightly.
- While the corn mixture cools, bring a large pot of salted water to a boil.
- Transfer the corn mixture to a high-speed blender (ensure it's slightly cooled and you only fill the blender halfway to avoid high-pressure and do not use a blender that doesn't have airflow option at top, use food processor if needed or blend corn, basil and broth before adding to the pan - *SEE NOTES) Add the remaining ½ cup broth and the basil, then blend until smooth. If needed, add more broth 1 tablespoon at a time until the sauce blends smooth. Note: it will be thick, adding pasta water in the next step will thin it out.
- Return the sauce to the skillet over low heat. Season with salt and pepper, stir in the olive oil, and add the reserved ½ cup of corn. Turn the heat to low to keep warm.
- Add the gnocchi to the boiling water and cook for 3 to 4 minutes, until they float to the surface.
- Scoop out about ¼ cup of pasta water and add it to the sauce, stirring to loosen. Using a slotted spoon, transfer the gnocchi to the skillet and toss to coat.
- Divide among 4 bowls. Top with freshly grated Parmesan, fresh basil, and a squeeze of lemon, if desired. Enjoy!
