Ricotta Cheese Gnocchi Recipe (2024)

Im a 9 year old and i made this for my family and myself. it it was delicious!!

Made these exactly as described and they came out wonderful - light, airy, delicious! For the sauce, I added a few things: I rendered pancetta, then poured out the extra oil, added butter and some portabello mushrooms, then the sage leaves. The gnocchi firmed up a tad when I reheated them in the skillet with the sauce. Topped it all with pancetta which delivered the perfect degree of saltiness with each bit. Highly recommend this for the flavor and ease of the recipe!

You can put the dough in a pastry bag containing a open tip, then hold it carefully over the boiling water, squeeze, then cut off into desired sized pieces (e.g. 3/4"). Cook in batches. To serve later, I like to place finished gnocchi into an ice bath to chill, and spoon into lightly oiled bowl and refrigerate until ready to use later that evening or the next day. When ready to serve, toss with the butter and sage as suggested in the recipe.

This recipe is a staple in our house. The only thing we've adapted is the butter and sage finishing. Instead, I put all the gnocchi in a baking pan, top with some parm and put under the broiler for a few minutes. Then I pour some brown butter with sage over the top and serve.

If you have to add a lot of flour your ricotta is too watery. Simple fix: spread a clean smooth kitchen towel on counter (not a terry cloth one); spread your ricotta about 1/4- to 1/2-inch thick on the towel. Take 3 thicknesses of paper towel and cover ricotta. Press gently for a few seconds all over the ricotta, evenly. Remove paper towel and discard. The ricotta will peel off the towel easily and be much less moist.

I made these two months ago. At the time, I “tested” them to make sure they don’t fall apart ie I boiled a few and they came out great. Then I froze the rest. Today, I took some out of the freezer and some sage leaves as well. I threw the gnocchi in boiling water. They came at the surface after 3 Minutes. I tossed them in the brown butter and fried sage leaves. They were heavenly. I haven’t had better in an Italian restaurant.

I added a little nutmeg and lemon rind. Also i recommend freezing the gnocchi before cooking they won't clump together .

Two very key things are missing from this recipe! The ricotta cheese has to be drained/pressed to get out the excess moisture. Otherwise you have to add too much flour and all that light fluffiness is not going to happen. Several layers of paper towels on a plate, then spread out the ricotta, then a bunch more paper towels and weigh all that down with something like a rigid cutting board and more weight on top of that.Secondly, these have to be heavily seasoned. Double what you think.

Mark, love your recipes but these gnocchi are way to big. They should be rolled into a rope and then cut and shaped before putting in water.

Freeze them before you boil them.

I freeze the gnocchi on a flat tray before boiling. They are less likely to stick together when boiling them and u can boil more at a time .

Any suggestions on what type of gluten free (nut free) flour would work best with this recipe? Brown rice flour, maybe?

Let the ricotta drain for a day if possible before making them. I fork mix them with just enough flour to keep them together, then take a healthy spoonful and knead in enough flour so they can be rolled into ropes and cut. Depending on the size of your eggs two may be too much.

Half a cup of flour was fine, as well as a pinch of nutmeg...that, too, will give the "bland" ricotta some flavor (quote: Mr. Bittman on the video). I added one strip of good bacon (cut in small pieces) and olive oil to the butter/sage. Someone had the problem of these falling apart when they are cooking: make sure the water in't boiling madly...a gentle boil is what's needed here.
Very tasty...thank you!

These were silky and delicious but I would add more flour next time. The texture was a little too fluid for me. They needed just a little more body. The sage brown butter was perfect for them. Really tasty.

These are super easy and lovely. You need to spoon it as Bittman calls for, or use a ziploc bag with the end cut off and drop them directly into the water. Do NOT try to roll this into ropes. I held the ziploc in one hand and a small spatula in the other and cut them every inch or so. I cooked them about 2 minutes after they floated, put them all on a pie plate and then added to the brown butter sage sauce. I sprinkled with Parm and Maldon salt.

Just in case people are metric like me… I used 50g freshly grated Parmesan and around 100g flour when I make this!

I had some sage butternut squash ricotta filling left over from ravioli I made last night. I added the flour and eggs as described in this recipe- yum!I found when I tried to spoon the gnocchis into the water, they were too big and ended up mushy. When I switched to followed other commenters’ advice to use a pastry bag/ziplock to squeeze out equal sized gnocchis, the smaller and more even size worked really well!

Gloppy, came out like a scramble. Way too rich to eat alone— I sautéed some zucchini to make it edible. Taste was saved by other’s’ recommendations to add a lot of lemon, zest and nutmeg. Super messy to prepare — would not make again.

Watched the video twice. Picked up that it says 1-1/2 cups of Parmesan, not 1-1/4 like recipe. Much better. I’d made skim milk ricotta—loose with fine curd. Used just a cup of flour—folded in bit by bit. They shed a tiny bit but were light and delicious! Controlling the amount of fat is important since my son has gastrointestinal problems because of POTS (post COVID).

I made these for the recipe and they were light and delicious. I agreed with one reviewer that the Parmesan flavor is a bit strong. That works if you're eating them very plain, but for a more subtle taste I would halve the Parmesan. The easiest way to deal with the too-liquid ricotta problem is to make your own. It's extremely simple, and by draining it enough you can get it very dry. I did not even need to add the initial half a cup of flour.

This is sooooo gooood!!! Quick and easy lunch. I topped with our garden lemon, basil, and sun gold tomatoes in the brown butter.

What gluten free flour can I use?

Took LOTS of suggestions from many reviewers - added lemon zest, chopped basil, & 3-4 dashes of red chili pepper flakes which were all very much appreciated. Made mine more like teaspoons. SO tasty! Dried the ricotta amongst 3-ply paper towels. Made these with the asparagus/pea/leek recipe. Might try shallots next time. Delicious & quite filling!

Worked great. Press ricotta between tea towels as in the comments. Cook thoroughly. Make a spicy pizza sauce for dipping or on top?

I wish I had read the notes about getting the extra moisture out of the ricotta, but I made this in a class the other night, and we didn't remove the moisture. We used one egg yolk and rolled and sliced them and added some tines for texture; more manageable to work with than this very moist one, but this recipe is lighter & fluffier.

A fabulous recipe and astonishingly easy. Only problem I had was that I cook for 8-10 men regularly and so have to triple the recipe and forming the gnocchi takes a long time. I added a good bit of freshly grated nutmeg, as well, which was terrific. Used two teaspoons to form them, so as not to make them too big, then froze them on a sheet pan as someone recommended (a great trick). Used much more butter and sage than called for (or necessary), but you can't have enough butter.

I doubled this recipe because it’s such an easy weeknight meal, the gnocchi can be frozen, and can be riffed on so many ways. Note that when doubling the recipe, you’ll need more than twice the amount of flour. Latest version was slice up spicy sausage on the bias, fry the slices and boil the gnocchi, drain cooked gnocchi and add to the pan with sausage to crisp up. Added a little tomato sauce at the end and sprinkle with Parmesan- yum!

These are the best little cheese blobs! Yum!

Dough is perfect as specified. Refrigerate the dough to hydrate & firm up before making dumplings. Drain well, then sauté the cooked dumplings in butter over medium-high heat until browned & crisp. Oh. So. Delicious.