Ricotta Gnocchi

Ricotta Gnocchi

shelbi 14

"This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using."


1 h servings 442 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  3. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
  4. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  5. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.
  • profile image

Your rating



  1. 579 Ratings


I love ricotta gnocchi! Not only is it simple to make it creates a hearty, satisfying meal. I make mine slightly different. I drop the dough into boiling water to cook. When the gnocchi rise to ...

The first time I ever made Gnocchi, like many others. This could have cooked 4 to 5 minutes without damaging them, and the quick 1 to 2 minutes was not enough to cook the flour dough. Shook my...

A huge hit with Mr P this evening, he definitely rates it as a keeper (he's now sitting groaning about how full he is, greedy gutbucket). Made exactly as per recipe - very easy and stunningly de...

I've been making ricotta gnocchi for years, thanks to Biba's Italian cookbook. So easy! 1 container ricotta, any type, 1 Tablespoon grated parmesan, 1 tsp. salt, 1 cup all purpose flour. It is...

Excellent gnocchi recipe and didn't have to add any additional flour (didn't make the sauce). There is a trick that will make this come out perfect, except it adds one easy step. It's straining ...

So good and easy! This was my second attempt at Gnocchi and far better than the first traditional recipe I tried. I used fresh garlic and added fresh basil and it was just fantstic. I skipped th...

delicious, quick, fancy and satisfying. like another reviewer, i also boiled them. i think this would make an easy, cheap and plentiful appetizer if wrapped in a basil leaf and stuck with a fanc...

This is a really heavy meal so be sure to have your antacids handy. The Gnocchi was awesome however the sauce was too cheesey. Next time I'd only add more tomatoes but only about 1/2 the mozza...

Good premise, but why would you ever add garlic powder to your gnocchi? I'm a second-generation Italian, and can state categorically that no self-respecting Italian person with any connection to...