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  • Writer's pictureLo-go-cook

Ricotta Gnocchi

Updated: Apr 11, 2020

Fresh, fluffy pillows of pasta in minutes!

Fresh Ricotta Gnocchi

Cook time: 8 minutes. Prep time: 5 minutes. Inactive prep: 20 minutes. Yields: 4 servings.


2 large eggs

15 oz whole milk ricotta (drained of excess liquid)

1 1/2 cups flour* (plus more if needed)

1/2 cup parmesan cheese

1 teaspoon kosher salt

1 tablespoon chopped parsley (optional)


1. In a bowl, beat the two eggs, add the ricotta, flour, salt, parsley and parmesan cheese.

2. Mix the dough with a fork, until it comes together, adding more flour if necessary. Switch to using your hands and mix until dough comes together in a ball. It should be dry enough so that you can roll it out (if not, add more flour).

3. Turn the dough ball out onto a floured surface. Working in batches, roll out logs about 3/4" thick. Cut into 3/4" pillows. Continue, dusting with more flour if necessary until you've used all the dough and cut all the gnocchi.

*Editor's note: I called for 1 1/4 cups in the video demo, but the dough definitely takes at least 1 1/2 cups. Don't be afraid to add more until you are able to roll out the dough.

4. Place gnocchi onto floured sheet tray, being careful not to let them touch. Place the tray in the freezer for 20 minutes or until ready to use (if using another day, wait until individually frozen, then place the gnocchi in a freezer-safe bag and use within a month).

5. In a pan, prepare sauce of your choice, such as browned butter and herb, or olive oil and garlic. If using marinara, first start the gnocchi in hot oil to give them some color on both sides.


6. Once the fat is hot, add the frozen gnocchi and cook on one side, undisturbed for 2-3 minutes. Flip gnocchi and continue cooking on the other side for about 2-3 minutes longer. They should be golden brown on each side. If using marinara, coat the gnocchi in the sauce and then plate into bowls.

7. Garnish with parmesan and buon appetito!


  • Mix it up, try adding different herbs to your pasta dough or crushed red pepper.

  • If your dough has been in the freezer for a couple hours, it may need to cook longer on each side.

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