Ricotta Gnocchi

The scent of warm butter and lemon fills the kitchen the moment I open the cabinet and see a tub of ricotta waiting like a cheerful invitation. I’ve made Ricotta Gnocchi countless times, and yet each batch feels a little like a hug from an old friend. It’s that soft, pillowlike bite, the way the dough holds together without being heavy, and the way a simple pan of browned butter and sage suddenly tastes like a celebration. This recipe started as a quick weeknight savior that felt more “I’ve got this” than “I’m improvising,” and it quickly became a weekend ritual I pull out when I crave something comforting but not fussy. Think of Ricotta Gnocchi as the lighter cousin of potato gnocchi, with a melt-in-your-mouth texture that lets the sauce steal the show. It’s friend-and-family friendly, forgiving, and—best of all—delicious enough to make you smile even on a chaotic Tuesday.

What is a ricotta gnocchi?

Ricotta Gnocchi is essentially a delicate, egg-stabilized dumpling made with ricotta, flour, and Parmesan, rolled into little clouds you can pan-fry or bake. The idea behind it is simple: use the creamy, milky richness of ricotta to create a gnocchi that’s lighter than its potato-based cousin, without sacrificing that comforting bite you crave. The name itself hints at the star ingredient—ricotta—paired with the classic gnocchi shape, but the texture is what sets it apart: tender on the inside, with a faintly wheaty aroma from the flour and a hint of cheese that keeps everything cohesive. I love thinking of Ricotta Gnocchi as a blank canvas, ready to soak up sauces from a bright pesto to a cozy tomato ragù, or, as I’ll show you here, a spin on a savory swirl and glaze that feels like a Sunday meal even on a weeknight. It’s essentially pasta with a whisper, and that whisper invites all sorts of delicious experiments.

How to Make Ricotta Gnocchi

Quick Overview

This Ricotta Gnocchi comes together in three simple stages: whisking a light batter, preparing a spinach-ricotta filling, and then assembling with a swirl of sauce and a gentle bake. The trick is to keep everything cool and to handle the dough just enough to bring it together without overworking it. The result is a cloudlike gnocchi that you’ll want to scoop up with every spoonful of glaze. If you’ve ever worried about a gnocchi turning out gummy, you’ll appreciate how this method uses ricotta’s moisture wisely and finishes with a glossy, buttery sheen.

Ingredients

For the Main Batter:
– 1 1/2 cups whole-milk ricotta, well drained (tip: wrap in a cheesecloth and press or set in a fine sieve overnight in the fridge for maximum dryness)
– 1 large egg, lightly beaten
– 3/4 cup all-purpose flour, plus more for dusting
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground Black Pepper
– Zest of 1 small lemon (optional, but I love the bright lift)

For the Filling:
– 2 cups fresh spinach, chopped and wilted with a pinch of salt, cooled and squeezed dry
– 1 cup ricotta (reserve a little for the swirl, if you like a more pronounced filling texture)
– 1/4 cup grated Parmesan
– 1 small garlic clove, minced
– Pinch of nutmeg (optional but lovely)

For the Glaze:
– 4 tablespoons unsalted butter, browned to a nutty amber
– 1 tablespoon lemon juice or more to taste
– 1 teaspoon finely chopped fresh sage (or basil for a different vibe)
– Salt to taste

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly oil a shallow baking dish or line it with parchment. The heat gives the gnocchi a gentle bake and a delicate crust if you want a touch of texture. I always set up a little workstation: a bowl for the main batter, a separate bowl for the filling, and a floured board to roll. It keeps chaos down and keeps your dough calm.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, Parmesan, salt, pepper, and lemon zest. This is the stage where you’re building a soft, forgiving structure for the Ricotta Gnocchi—too much flour and it’ll feel stiff; too little and it may fall apart. You want to sense the dough become pliable as you bring it together.

Step 3: Mix Wet Ingredients

In another bowl, mix the drained ricotta with the egg until it looks smooth and glossy. The lemon zest here brightens the ricotta’s sweetness and helps the final bake feel vibrant rather than heavy. I’ll often fold in a splash of the reserved flour mixture to keep the batter cohesive, then distribute the rest gradually to avoid a stiff seam in the dough.

Step 4: Combine

Gently fold the wet into the dry, just until a soft dough forms. If it’s too sticky, dust with a little extra flour, but don’t go overboard—this is where the secret to airy Ricotta Gnocchi lives. You’re aiming for a dough that’s tender, not chewy. If you break the dough apart and it stays cohesive rather than cracking, you’re on the right track.

Step 5: Prepare Filling

While the dough rests for a few minutes, prepare the filling. Sauté the spinach with a pinch of salt just until it wilts, then squeeze out as much moisture as you can. Mix the spinach with ricotta, Parmesan, garlic, and nutmeg. I like a filling that’s never dry; moisture is key, and a little cheese helps it stay creamy even after baking. Taste and adjust salt. If you crave more bite, add a pinch of crushed Red Pepper for warmth.

Step 6: Layer & Swirl

Roll small portions of the Ricotta Gnocchi dough into little ovals or circles. Place a teaspoon of filling in the center of each, then fold or seal as you would for stuffed tortellini, depending on your preference. If you prefer a simpler approach, roll the dough into a thin sheet, place dots of filling, and fold to create half-moons. Layer half the gnocchi in the dish, spoon over the filling, then top with the remaining gnocchi, finishing with a light drizzle of the glaze-ready butter. The goal here is to create a swirl of creamy ricotta filling integrated with gnocchi in every bite, with a gentle top crust formed during baking.

Step 7: Bake

Bake for about 25–30 minutes, until the edges turn just golden and the gnocchi feel tender when pierced with a fork. If you want a more defined crust, you can broil for the last 1–2 minutes, but watch carefully so you don’t burn the glaze. The baking time gives the flavors a chance to marry—the lemon and sage in the glaze mingle with the ricotta and spinach, turning the dish into a cozy, homespun supper that still feels special.

Step 8: Cool & Glaze

Let the Ricotta Gnocchi rest for about 5 minutes after you pull it from the oven. Then, while it’s warm, drizzle the browned butter-lemon glaze over the top, scatter a few fresh herb leaves, and season with a pinch of flaky salt. The glaze should glisten but not pool; a little goes a long way. I like to finish with an extra squeeze of lemon for brightness, especially if the spinach filling turns the dish toward green simplicity. The scent when you pour that glaze—oh, it’s incomparable.

Step 9: Slice & Serve

Slice into generous servings and plate with a little extra glaze on top. The contrast of the soft Ricotta Gnocchi with the glossy butter, and a sprinkling of Parmesan, makes every bite feel luxurious. If you’re serving this for company, present it with a bright green salad and a glass of something crisp—the lemon in the glaze is a natural match for white wine or a sparkling mineral water with a wedge of lemon. The first bite should be tender and creamy, followed by a gentle citrus lift and a whisper of sage. Trust me, this is a dish that invites second helpings and lingering conversations at the table.

What to Serve It With

Ricotta Gnocchi is one of those dishes that feels complete on its own, yet it shines with the right accompaniments. Here are a few ideas you can mix and match, depending on the mood and occasion:

For Breakfast: a light herb salad on the side and a poached egg perched on top for a savory morning bite. The creamy texture of Ricotta Gnocchi pairs surprisingly well with a soft yolk, turning breakfast into a comforting, indulgent moment. A hot cup of coffee or a creamy latte will echo the dish’s gentle richness.

For Brunch: bright citrus wedges, a simple tomato-basil salad, and a flute of sparkling wine if you’re feeling festive. You can plate slices of Ricotta Gnocchi with a dollop of ricotta and a drizzle of lemon butter to mirror the dish’s core flavors, making it feel cohesive and restaurant-worthy without the extra effort.

As Dinner: pair with a quick tomato-and-basil ragù or a crisp arugula salad with shaved fennel. A light white wine, like a Pinot Grigio or Vermentino, keeps things elegant and balanced. If you want a meatier option, add sautéed pancetta or Italian sausage crumbles to the top for texture contrast.

For Cozy Snacks: turn leftovers into mini gnocchi crostini—pan-sear slices until crisp on the edges and finish with a drizzle of glaze and a sprinkle of Parmesan. It’s a perfect bite for a casual gathering or a movie night, and it tastes like a hug in small, crunchy form.

I remember a Sunday when we tested this with a splash of almond milk in the glaze just to see if it would loosen up the texture a touch. It did, and the dish took on an even silkier mouthfeel that felt almost custard-like. It’s funny how one small substitution can shift the entire sensation of a dish you’ve made so many times. Ricotta Gnocchi forgives you for those little experiments, as long as you stay mindful of the moisture in the dough. The result was a lighter bite that still held together beautifully when cut into slices for serving to family—the kind of moment that makes you want to jot down a note for next time. And you’ll notice that the aroma of browned butter and lemon tends to bring everyone to the kitchen, even if they’re deep in a board game in the living room upstairs.

Top Tips for Perfecting Your Ricotta Gnocchi

These little reminders come from years of practice and a few happily failed batches that taught me more than any cookbook ever could:

Zucchini Prep: If you’re adding zucchini to the mix, grate and salt it first, let it rest, then squeeze dry. The moisture can turn your dough gloppy, so this is a tiny—but mighty—step.

Mixing Advice: Overmixing is the sneakiest villain. You want a dough that’s coherent and soft, not tight and stiff. If it feels springy, you’ve gone too far. A light touch yields a better, airier texture.

Swirl Customization: The visual appeal of your gnocchi comes from the way you layer the filling and swirl the sauce. You can swirl with a spoonful of spinach filling and a little extra glaze to create marble-like patterns that look as good as they taste.

Ingredient Swaps: Whole-milk ricotta can stand in for part of the dairy if you’re aiming for a slightly lighter note; for a gluten-free version, try a Gluten-Free Flour Blend that’s known to be forgiving in dumpling dough. I’ve had success with a 1:1 gluten-free swap, but texture will vary by brand, so adjust with a spoonful at a time.

Baking Tips: Position the dish in the center of the oven to ensure even baking. If your oven runs hot, reduce the temperature by 25 degrees and extend the bake time a few minutes to prevent the top from browning too quickly.

Glaze Variations: You can swap in sage-brown butter for the classic lemon-butter version or add a pinch of chili flake to the glaze for a gentle heat. A sprinkle of lemon zest on top at the end brightens the dish beautifully.

This is the kind of recipe that teaches you patience and joy in one bowl. I learned to trust the dough’s texture rather than chasing a perfect shape, and that’s where the magic happens. The Ricotta Gnocchi becomes a canvas that holds onto the flavors you love, and because the filling is gentle, every bite feels like a small, luxurious moment. If you’re cooking for kids, this is a great way to sneak in greens without a battle at the table. If you’re cooking for guests, you’ll have them convinced you spent hours on a fancy dish, when in reality you pulled off a weeknight miracle.

Storing and Reheating Tips

Leftovers, if there are any, refrigerate well for up to 2 days. Store the gnocchi in a shallow container with a thin layer of glaze to keep moisture even. When you reheat, do so gently—pan-sear over medium-low heat to re-crisp the edges and retain tenderness inside. If you’re freezing, freeze the assembled gnocchi in an even layer on a parchment-lined tray, then transfer to a sealed bag once solid. Thaw in the fridge overnight and reheat in a pan with a touch of butter to revive the gloss and texture. The glaze can be made in advance and stored separately; rewarming and re-lacing with the gnocchi is a quick move that makes weeknights feel celebratory.

Room Temperature: Ricotta Gnocchi should not sit out long. If you’re entertaining, keep the pieces loosely separated on a lightly floured tray and cover with a clean towel to prevent sticking.

Refrigerator Storage: Use an airtight container and place parchment between layers to prevent sticking. This keeps the texture intact and helps the gnocchi hold its shape when you reheat.

Freezer Instructions: Freeze in a single layer on a parchment-lined tray, then transfer to a freezer-safe container. You can bake from frozen—just add a few extra minutes to the bake time.

Glaze Timing Advice: If you’re storing and reheating, add the glaze fresh right before serving for maximum shine and flavor. A reheated glaze can lose some of its brightness, so drizzle it on at the last moment to preserve that glossy, lemon-scented finish.

[This section is a gentle reminder that Ricotta Gnocchi is best enjoyed fresh, but it’s wonderfully forgiving when you’re balancing life and dinner plans.]

Frequently Asked Questions

Final Thoughts

Ricotta Gnocchi has a way of turning a normal night into something a little special without demanding every ounce of your energy. It’s the kind of recipe you tuck into your back pocket for movie nights, busy school weeks, or when you want to show someone you care with a warm plate and a smile. The texture is forgiving, the flavors are comforting, and the sensation—soft, creamy, with a gentle lemon kiss—stays with you long after the plate is clean. If you’re exploring this dish for the first time, give yourself permission to adjust as you go—more lemon if you want brightness, more spinach if you crave greens, or more glaze for a glossy finish. I’ve enjoyed all of those variations, and I suspect you’ll find your own favorite tweak too. And if you try this version, I’d love to hear how yours turns out. Happy cooking, and may your Ricotta Gnocchi bring comfort to your table as it does to mine.

If you’re curious about related dishes, you might also enjoy my Egg-Free Ricotta Risotto Cakes or a light Spinach Ricotta Bake that uses a similar filling-forward approach. Both share the same love for soft, creamy filling and the simple joy of a well-sauced plate. Thanks for cooking along with me—your kitchen, your timeline, your memories, all stacked into one cozy bowl. And as always, I can’t wait to hear how yours turns out. Happy baking!

Ricotta Gnocchi

Light and airy ricotta gnocchi, a simple yet elegant pasta dish perfect for any occasion. Made with just a few key ingredients, these gnocchi are incredibly tender and flavorful.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cup ricotta cheese whole milk, drained
• 1 cup all-purpose flour plus more for dusting
• 1 large egg
• 0.5 teaspoon salt
• 0.25 teaspoon nutmeg freshly grated, optional

Instructions

 

Preparation Steps

• In a medium bowl, gently stir together the drained ricotta cheese, egg, salt, and nutmeg (if using) until just combined. Be careful not to overmix.
• Add the flour to the ricotta mixture and mix with a fork or spatula until a soft, slightly sticky dough forms. Do not overwork the dough.
• Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 0.75 inches in diameter.
• Cut the ropes into 1-inch pieces. You can leave them as is or gently press them with the tines of a fork to create ridges. Place the gnocchi on a lightly floured baking sheet.
• Bring a large pot of salted water to a boil. Carefully add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot.
• Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove the cooked gnocchi with a slotted spoon and drain well.
• Serve immediately with your favorite sauce, such as butter and sage, marinara, or pesto.

Notes

For best results, ensure your ricotta is well-drained to prevent a too-wet dough. You can freeze uncooked gnocchi on a baking sheet until firm, then transfer them to a freezer bag for later use.