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Did you know that you can make tender, restaurant-quality gnocchi at home in less time than it'd take for takeout to arrive? It's almost unbelievable that something as tasty and impressive as this ricotta gnocchi recipe could be so easy to make from scratch, but the ricotta base makes it foolproof, even for novice cooks.

Foolproof Ricotta Gnocchi (Gnudi)

  • Author: Morgan
  • Total Time: 28 mins
  • Yield: 4 servings 1x


Adapted from Serious Eats


Units Scale
  • 1 15-ounce container (about 2 cups) whole milk ricotta cheese
  • 3/4 cup freshly grated parmesan cheese, plus more for serving
  • 2 large eggs
  • 1 cup all purpose flour, plus more for dusting
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • Optional aromatic mix-ins such as lemon zest, fresh basil, fresh sage, and/or grated garlic
  • Sauce of choice, to serve


  1. Set 3 paper towels on a large plate and evenly spread the ricotta on top. Gently press another layer of 3 paper towels on top. Pat until the excess moisture is absorbed.
  2. In a large mixing bowl, combine the drained ricotta, parmesan cheese, eggs, flour, salt, pepper, and any desired aromatic mix-ins. Mix until a slightly sticky dough forms.
  3. Bring a large pot of salted water to a boil. Meanwhile, transfer the dough to a large, lightly-floured cutting board. Sprinkle the dough with flour and cut into four sections.
  4. One section at a time, roll the dough into thick ropes. Then cut into bite-sized rectangles to form the gnocchi.
  5. If freezing for later, transfer to a parchment-lined baking sheet and place in the freezer until the gnocchi are solid. Then transfer to a large freezer bag until ready to use. The gnocchi will keep in the freezer for up to 3 months.
  6. Gently transfer the gnocchi to boiling water to cook. They will begin to pop up and float as they cook through. Once the gnocchi have been floating for roughly a minute, drain the gnocchi and toss in your sauce of choice to serve.
  • Prep Time: 25 mins
  • Cook Time: 3 mins