If you’ve only ever tried potato gnocchi, we hope you’ll give this ricotta gnocchi recipe a try.
Ricotta gnocchi is lighter than the potato version. It is also higher in protein and faster to prepare than the traditional recipe. We served our ricotta gnocchi with a creamy gorgonzola and sage sauce, but it’s equally delicious with a tomato-based sauce.
This ricotta gnocchi is rich and creamy. It pairs well with a light, fresh dessert such as Raspberry Sorbet.
Tips for Perfect Ricotta Gnocchi
Light fingers! Try not to over-mix the dough. The more you work it, the tougher and heavier the end result.
We used a gnocchi-rolling board to make the little ridges in the ricotta gnocchi. They are inexpensive and can be found at most good kitchen stores. If you don’t have one, you can use a fork. You can get away with not making the ridges at all, but they do help catch the sauce and help it stick to the gnocchi. Check out our Instagram reel to see how we did it.
Twice-cook the gnocchi. We discovered this by accident! We cooked a batch of gnocchi and froze half of it. When we thawed it and cooked it for a second time, it was much lighter and fluffier than the first batch.
Ricotta gnocchi freezes perfectly. First, allow it to cool. Place a sheet of greaseproof/baking paper on a baking tray that will fit in your freezer. Place the cooled gnocchi on the paper, making sure it is reasonably spaced out in a single layer, and freeze. If you pile the pieces on top of one another they will stick together and freeze as a big lump.
When frozen, remove the tray from the freezer. Place frozen gnocchi in an airtight container with a lid. Once frozen, the pieces won’t stick together. Place the container back in the freezer until ready for use.
When you’re ready to use your gnocchi, there’s no need to thaw it. Simply bring a large pot of salted water to a boil. Carefully place the frozen gnocchi in the water. When the pieces float to the surface, remove them with a slotted spoon and add them to your sauce.
Ricotta Gnocchi with Gorgonzola & Sage Sauce
- Gnocchi rolling board optional
- Moulin (ricer)
- 100 g flour
- ½ tsp nutmeg
- 1 pinch salt
- 500 g fresh, full fat ricotta
- 1 cup finely grated parmesan
- 1 egg
Gorgonzola & Sage Sauce
- 1¼ cups cream
- 1 TBS butter
- 60g Gorgonzola or to taste
- 6–8 sage leaves finely chopped
- ¼ tsp finely grated orange zest or to taste
To Make the Gnocchi
- Measure the dry ingredients into a large mixing bowl.
- Press the ricotta through a moulin (ricer) directly into the bowl. Add parmesan and mix into the flour gently with your fingertips.
- Make a well in the centre of the mixture and crack in the egg. Mix with your fingers until dough just comes together. Tip the dough onto a lightly floured surface and knead for a few minutes until dough is smooth and elastic.
- Break off balls of dough and use your fingertips to roll them into long sausages. Cut these into bite-size pieces. Check out our Instagram reel for how to do this.
- Roll pieces on a gnocchi board to create ridges. This helps the sauce stick to the gnocchi. If you don't have a board, you can use a fork or skip this step.
- Gently drop gnocchi into a large pot of well-salted boiling water. When they rise to the surface, remove them with a slotted spoon and place them on a tray or plate in a single layer until ready to use. They can be frozen at this stage.
- When ready to use, repeat the boiling process and remove with a slotted spoon as they float to the surface and drop them directly into the sauce.
For the Gorgonzola & Sage sauce
- Heat the cream, butter and gorgonzola in a pan until gently simmering. Sprinkle in fresh sage and top with a little orange zest. Don't go overboard, else the orange flavour will dominate the dish.
- Taste and adjust for seasoning, add the cooked gnocchi and serve garnished with extra sage leaves if desired.