Get ready to cozy up with a plate of pillowy-soft, creamy ricotta gnocchi! These tender little dumplings are the perfect comfort food for a chilly evening. And when you add in a rich and creamy sauce, you’ve got a match made in heaven.
In this article, we’re sharing 22 delicious recipes that showcase the versatility of ricotta gnocchi. From classic combinations like lemon and brown butter to more adventurous pairings like truffle and parmesan cream, there’s something for every taste bud. Whether you’re a seasoned cook or just starting out, these recipes are sure to become new favorites.
Let’s start with some of the most mouthwatering options:
* Lemon Ricotta Gnocchi with Brown Butter Sauce
* Spinach and Ricotta Gnocchi with Sage Butter
* Roasted Tomato and Ricotta Gnocchi Bake
These dishes are just a taste of what you’ll find in our collection. So go ahead, get cooking, and let the comfort food magic begin!
Lemon Ricotta Gnocchi with Brown Butter Sauce
Brighten up your pasta game with this refreshing and creamy recipe that combines the brightness of lemon with the richness of ricotta cheese. These pillowy gnocchi are tossed in a nutty brown butter sauce, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup ricotta cheese
– 1 tablespoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 egg, lightly beaten
– Brown butter sauce (see below)
Gnocchi Instructions:
1. In a mixing bowl, combine flours, salt, and baking powder.
2. Add ricotta cheese, lemon zest, lemon juice, and egg. Mix until a dough forms.
3. Knead for 5 minutes until smooth.
4. Divide into 4 pieces. Roll each piece into a long rope. Cut into 1-inch pieces.
Brown Butter Sauce:
1. Melt 2 tablespoons butter in a skillet over medium heat.
2. Continue cooking, stirring occasionally, until butter turns golden brown and nutty (about 5-7 minutes).
3. Toss cooked gnocchi with brown butter sauce and serve immediately.
Cooking Time: 20-25 minutes for gnocchi preparation; 5-7 minutes for brown butter sauce.
Spinach and Ricotta Gnocchi with Sage Butter
This recipe combines the creamy richness of ricotta cheese, the earthy sweetness of spinach, and the savory flavor of sage butter to create a comforting and satisfying dish. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup grated Parmesan cheese
– 1/2 cup ricotta cheese
– 1/2 cup chopped fresh spinach
– 1 egg, lightly beaten
– Salt and pepper to taste
– Sage butter (see below)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flours, Parmesan cheese, ricotta cheese, spinach, egg, salt, and pepper. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes.
4. Divide into 4 equal portions. Roll each portion into a long rope.
5. Cut into 1-inch pieces.
6. Cook gnocchi in boiling water for 2-3 minutes or until they float to the surface.
7. Remove from water and serve with sage butter.
Sage Butter:
– 2 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
Combine ingredients in a small bowl and mix until well combined. Serve over cooked gnocchi.
Roasted Tomato and Ricotta Gnocchi Bake
A creamy, cheesy, and flavorful bake that combines roasted tomatoes with homemade ricotta gnocchi and a crispy crust.
Ingredients:
– 2 lbs. ripe tomatoes, halved
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup all-purpose flour
– 1 egg
– Salt, to taste
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tomatoes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a mixing bowl, combine ricotta cheese, flour, egg, and salt. Mix well to form dough.
4. Roll out the dough into long ropes and cut into 1-inch pieces. You should end up with around 30-40 gnocchi.
5. In a large baking dish, arrange half of the roasted tomatoes in the bottom. Top with gnocchi, then sprinkle Parmesan cheese.
6. Dot the top with butter and cover with the remaining tomatoes.
7. Bake for 25-30 minutes or until the crust is golden brown and the gnocchi are cooked through.
Cooking Time: 45-50 minutes
Ricotta Gnocchi with Wild Mushroom Ragout
This recipe combines the creamy texture of ricotta gnocchi with the earthy flavors of a wild mushroom ragout, creating a comforting and satisfying dish perfect for a chilly evening.
Ingredients:
For the Ricotta Gnocchi:
– 1 cup all-purpose flour
– 1/2 cup whole milk ricotta cheese
– 1 egg, lightly beaten
– Salt, to taste
For the Wild Mushroom Ragout:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as shiitake, cremini, and oyster), sliced
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1/4 cup beef broth
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine flour, ricotta cheese, egg, and salt. Mix until a dough forms.
3. Roll out the dough into long ropes, about 1/4 inch thick.
4. Cut into 1-inch pieces to form gnocchi.
5. Bring a large pot of salted water to a boil. Cook gnocchi for 3-5 minutes or until they float to the surface.
6. In a separate pan, sauté chopped onion and mushrooms in olive oil until tender. Add garlic, white wine, and beef broth. Simmer for 10-15 minutes or until the sauce has thickened.
7. Serve cooked gnocchi with wild mushroom ragout spooned over the top.
Cooking Time: 30-40 minutes
Pumpkin Ricotta Gnocchi with Hazelnut Pesto
Celebrate the flavors of fall with this creative fusion of pumpkin, ricotta, and hazelnuts. These soft and pillowy gnocchi are infused with a hint of spice and paired with a rich hazelnut pesto for a delightful autumnal treat.
Ingredients:
– 2 cups cooked pumpkin puree
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 cup ricotta cheese
– 1 egg, lightly beaten
– Hazelnut Pesto (recipe below)
Hazelnut Pesto:
– 1/2 cup hazelnuts
– 1/4 cup grated Parmesan
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine pumpkin puree, all-purpose flour, whole wheat flour, and salt.
3. Add ricotta cheese and egg; mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness.
5. Cut into desired shapes and boil in salted water for 3-5 minutes or until float.
6. Top with Hazelnut Pesto and serve.
Cooking Time: 10-12 minutes (including boiling time)
Ricotta Gnocchi with Pancetta and Peas
This Italian-inspired dish combines the lightness of ricotta gnocchi with the richness of pancetta and sweetness of peas. A simple yet satisfying meal perfect for a weeknight dinner.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup grated Parmesan cheese
– 1/2 cup ricotta cheese
– 1 egg, lightly beaten
– Salt, to taste
– 6 oz pancetta, diced
– 1 cup fresh peas
– Extra virgin olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine flours, Parmesan cheese, and ricotta cheese. Mix until a dough forms.
3. Knead the dough for 5 minutes, until smooth.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Cook gnocchi for 3-5 minutes or until they float.
6. While gnocchi cook, heat pancetta in a skillet over medium-high heat. Add peas and cook until tender, about 2 minutes.
7. Drain cooked gnocchi and toss with pancetta and peas. Serve immediately.
Cooking Time: 20 minutes
Garlic Ricotta Gnocchi in Creamy Alfredo Sauce
This comforting recipe combines the richness of ricotta cheese with the simplicity of homemade gnocchi, served in a creamy Alfredo sauce infused with garlic. A perfect comfort food dish for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup ricotta cheese
– 1 egg
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. In a mixing bowl, combine flour, ricotta cheese, egg, and salt. Mix until a dough forms.
2. Knead the dough for 5 minutes until smooth.
3. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
4. Cut the rope into 1-inch pieces to form gnocchi.
5. Cook gnocchi in boiling salted water for 3-5 minutes, or until they float to the surface.
6. In a separate pan, melt butter and add garlic. Pour in heavy cream and Parmesan cheese. Simmer until thickened.
7. Combine cooked gnocchi with Alfredo sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Ricotta Gnocchi
Elevate your pasta game with this unique gnocchi recipe, featuring the creamy richness of ricotta cheese and the savory flavor of sun-dried tomatoes.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/2 cup whole milk ricotta cheese
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt, to taste
– 1/2 cup sun-dried tomatoes, finely chopped
Instructions:
1. In a large mixing bowl, combine flours and make a well in the center.
2. Add ricotta cheese, egg, Parmesan cheese, parsley, salt, and olive oil. Mix until a dough forms.
3. Knead for 5-7 minutes until smooth.
4. Divide into 4 equal pieces and roll each into a log shape.
5. Cut into 1-inch thick slices (gnocchi).
6. Cook in boiling water for 3-5 minutes, or until they float to the surface.
7. Drain and serve with your favorite sauce.
Cooking Time: 15-20 minutes
Herbed Ricotta Gnocchi with Browned Butter
A delicate and flavorful Italian-inspired dish, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup ricotta cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together flours, salt, and baking powder.
3. In a separate bowl, combine ricotta cheese, parsley, basil, and garlic. Mix until smooth.
4. Gradually add the flour mixture to the ricotta mixture, stirring until a dough forms.
5. Divide the dough into 4 equal pieces. Roll out each piece into a long rope.
6. Cut into 1-inch (2.5 cm) pieces. Place on a baking sheet lined with parchment paper.
7. Dot the gnocchi with butter and bake for 15-20 minutes, or until lightly browned.
Browned Butter:
1. Melt butter in a skillet over medium heat.
2. Continue cooking, stirring occasionally, until golden brown and fragrant (about 5 minutes).
Serve: Toss cooked gnocchi with browned butter and enjoy!
Ricotta Gnocchi with Zucchini and Corn
This recipe brings together the comforting warmth of ricotta gnocchi with the refreshing sweetness of zucchini and corn, creating a perfect summer dish. With minimal ingredients and effort, you’ll have a delicious and light meal that’s sure to please.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup semolina flour
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup ricotta cheese
– 1 medium zucchini, spiralized
– 1 cup frozen corn kernels
– Fresh parsley, chopped (optional)
Instructions:
1. In a mixing bowl, combine flours and salt. Make a well in the center and add the egg.
2. Mix until a dough forms, then knead for 5 minutes.
3. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
4. Cut the rope into 1-inch pieces to form gnocchi.
5. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes or until they float.
6. In a separate pan, sauté the spiralized zucchini and corn kernels with a pinch of salt until tender.
7. Combine cooked gnocchi with zucchini and corn mixture. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Truffled Ricotta Gnocchi with Parmesan Cream
Elevate your pasta game with these luxurious truffle-infused gnocchi, served with a rich and creamy Parmesan sauce. This decadent dish is perfect for special occasions or as a weekend treat.
Ingredients:
– 1 cup ricotta cheese
– 1/2 cup all-purpose flour
– 1 egg
– 1 tsp salt
– 1 tbsp truffle oil
– 1 cup Parmesan cream (see below)
– Fresh parsley, chopped (optional)
Parmesan Cream:
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a bowl, combine ricotta cheese, flour, egg, salt, and truffle oil. Mix until a dough forms.
2. Divide the dough into 4 equal pieces and roll each piece into a long rope.
3. Cut the ropes into 1-inch pieces to form gnocchi.
4. Cook gnocchi in boiling salted water for 3-5 minutes or until they float.
5. Serve with Parmesan cream, garnished with chopped parsley if desired.
Cooking Time: 15 minutes
Beetroot Ricotta Gnocchi with Goat Cheese Sauce
This recipe combines the natural sweetness of beetroot with the creaminess of goat cheese, creating a unique and delicious pasta dish. The result is a flavorful and visually appealing meal perfect for special occasions or cozy nights in.
Ingredients:
– 2 large beetroot, cooked and peeled
– 1 cup ricotta cheese
– 1/4 cup all-purpose flour
– 1 egg
– Salt, to taste
– Goat cheese sauce (see below)
– Fresh parsley, chopped (optional)
Gnocchi Instructions:
1. In a bowl, combine cooked beetroot, ricotta cheese, and a pinch of salt. Mix until smooth.
2. Gradually add flour and mix until a dough forms.
3. Knead the dough for 5 minutes.
4. Divide the dough into 4 pieces and roll each into a long rope.
5. Cut the rope into 1-inch pieces to form gnocchi.
Goat Cheese Sauce:
– 8 oz goat cheese, softened
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Combine all ingredients in a bowl and mix until smooth.
Cooking Time: 15-20 minutes (gnocchi cooking time may vary depending on size)
Ricotta Gnocchi with Sausage and Kale
This Italian-inspired dish combines the tender bite of homemade gnocchi with the hearty flavors of sausage and kale.
Ingredients:
– 1 cup ricotta cheese
– 1/2 cup all-purpose flour
– 1 egg, lightly beaten
– Salt to taste
– 4 sweet Italian sausages (such as chorizo or knockwurst)
– 2 cups chopped curly kale leaves
– Olive oil for frying
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ricotta, flour, and egg. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth.
4. Cut into small pieces and roll each piece into a ball.
5. Bring a large pot of salted water to a boil. Cook gnocchi for 3-5 minutes or until they float.
6. Meanwhile, cook sausages in a skillet over medium-high heat, about 5-7 minutes on each side.
7. Add chopped kale to the skillet and cook until wilted.
8. Serve cooked gnocchi with sausage and kale mixture, topped with grated Parmesan cheese if desired.
Cooking Time:
– Gnocchi: 3-5 minutes
– Sausage: 10-14 minutes total
– Kale: 2-3 minutes
Rosemary Ricotta Gnocchi with Walnut Pesto
Elevate your pasta game with this unique combination of creamy ricotta gnocchi infused with fragrant rosemary and rich walnut pesto. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup ricotta cheese
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh rosemary
– Salt, to taste
– Walnut Pesto (recipe below)
Gnocchi Instructions:
1. In a bowl, combine flours and salt.
2. Add ricotta cheese and mix until dough forms.
3. Knead for 5 minutes.
4. Divide into 4 equal pieces.
5. Roll each piece into a long rope.
6. Cut into 1-inch pieces.
Walnut Pesto:
– 1/2 cup walnuts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt, to taste
Combine ingredients in a blender or food processor and blend until smooth.
Cooking Time: Boil gnocchi for 3-5 minutes. Toss with Walnut Pesto and serve immediately.
Ricotta Gnocchi with Butternut Squash Sauce
Experience the comforting fusion of creamy ricotta gnocchi and sweet butternut squash sauce, perfect for a cozy evening meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup semolina flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/4 cup ricotta cheese
– Salt, to taste
– Fresh parsley, chopped (optional)
– For the sauce:
+ 1 medium butternut squash (about 2 lbs), peeled and cubed
+ 2 tablespoons olive oil
+ 1 onion, finely chopped
+ 3 cloves garlic, minced
+ 1/4 cup chicken broth
+ Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine flours, Parmesan cheese, egg, ricotta cheese, and salt. Mix until a dough forms.
3. Roll out the dough into long ropes, about 1/4 inch thick. Cut into 1-inch pieces.
4. Bring a large pot of salted water to a boil. Cook gnocchi for 3-5 minutes or until they float to the surface.
5. Meanwhile, roast the butternut squash in the oven for about 45 minutes, or until tender.
6. In a blender or food processor, puree the roasted squash with olive oil, onion, garlic, and chicken broth. Season with salt and pepper to taste.
7. Serve cooked gnocchi with warm butternut squash sauce and garnish with chopped parsley, if desired.
Cooking Time: 45 minutes
Crispy Pan-Fried Ricotta Gnocchi with Garlic
Elevate your pasta game with these tender and crispy ricotta gnocchi, infused with the pungency of garlic. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup whole-milk ricotta cheese
– 1/2 cup all-purpose flour
– 1 egg
– 1/4 teaspoon salt
– 2 cloves garlic, minced
– Olive oil for frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms.
3. Roll out the dough into long ropes, about 1 inch in diameter.
4. Cut the ropes into 1-inch pieces to form the gnocchi.
5. Heat olive oil in a large skillet over medium-high heat.
6. Fry the gnocchi in batches until golden brown and crispy, about 2-3 minutes per side.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
8. Sprinkle minced garlic over the fried gnocchi and serve immediately.
Cooking Time: 15-20 minutes
Ricotta Gnocchi with Spinach and Gorgonzola
Experience the simplicity and elegance of Italian cuisine with this recipe for Ricotta Gnocchi filled with spinach and gorgonzola.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup ricotta cheese
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– 1/4 cup fresh spinach leaves, chopped
– 1/4 cup gorgonzola cheese, crumbled
– Olive oil for cooking
Instructions:
1. In a mixing bowl, combine flour, ricotta cheese, egg, and salt. Mix until a dough forms.
2. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
3. Cut the rope into 1-inch pieces to form the gnocchi.
4. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes or until they float to the surface.
5. Remove the cooked gnocchi with a slotted spoon and drain excess water.
6. In a pan, heat some olive oil over medium heat. Add chopped spinach and cook until wilted.
7. Add the cooked gnocchi to the pan and toss with the spinach mixture.
8. Sprinkle crumbled gorgonzola cheese on top and serve immediately.
Cooking Time: 15-20 minutes
Lobster and Ricotta Gnocchi in Champagne Cream
Elevate your dining experience with this decadent recipe that combines the richness of lobster, creamy ricotta, and the effervescence of champagne. A perfect dish for special occasions or a luxurious treat any time.
Ingredients:
– 1/2 pound fresh lobster meat, diced
– 1 cup all-purpose flour
– 1/4 cup semolina
– 1/4 cup whole milk ricotta cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– 2 tablespoons unsalted butter, melted
– 1/4 cup champagne or sparkling wine
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine flour, semolina, ricotta cheese, egg, salt, and pepper.
3. Add the melted butter and mix until a dough forms.
4. Knead the dough for 5 minutes, then divide into 4 portions.
5. Roll out each portion to form gnocchi shapes.
6. Boil the gnocchi in salted water until they float, about 3-4 minutes.
7. In a saucepan, combine champagne and heavy cream. Reduce over medium heat until thickened, stirring occasionally.
8. Toss cooked gnocchi with champagne cream, then top with diced lobster meat and garnish with parsley leaves.
Cooking Time: Approximately 25-30 minutes
Ricotta Gnocchi with Asparagus and Prosciutto
Ricotta Gnocchi with Asparagus and Prosciutto: A Light and Delicate Springtime Dish
Ingredients:
– 1 cup ricotta cheese
– 1/2 cup all-purpose flour
– 1 egg, lightly beaten
– Salt, to taste
– Fresh asparagus, trimmed (about 1 pound)
– 6 slices prosciutto, thinly sliced
– Extra-virgin olive oil, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine ricotta cheese, flour, and egg. Mix until smooth.
3. Turn the mixture out onto a floured surface and knead gently until a dough forms.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes.
5. Bring a large pot of salted water to a boil. Cook the gnocchi for 2-3 minutes, or until they float.
6. In a separate pan, sauté asparagus in olive oil until tender.
7. Add prosciutto to the asparagus and cook for an additional minute.
8. Serve the cooked gnocchi with the asparagus-prosciutto mixture.
Cooking Time: 20-25 minutes
Sweet Potato Ricotta Gnocchi with Cinnamon Butter
Sweet Potato Ricotta Gnocchi with Cinnamon Butter: A Delicious Twist on Classic Italian Comfort Food!
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup ricotta cheese
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– Salt, to taste
– Confectioners’ sugar, for dusting
– Cinnamon butter (see below)
Cinnamon Butter:
– 2 tablespoons unsalted butter, softened
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine mashed sweet potatoes, ricotta cheese, flour, and egg. Mix until smooth.
3. Season with salt to taste.
4. Roll out the dough into long ropes, about 1/2 inch in diameter.
5. Cut into 1-inch pieces.
6. Cook gnocchi in boiling salted water for 3-5 minutes or until they float.
7. In a small bowl, mix together cinnamon and butter.
8. Toss cooked gnocchi with cinnamon butter and dust with confectioners’ sugar.
Cooking Time: 15-20 minutes
Enjoy your delicious Sweet Potato Ricotta Gnocchi with Cinnamon Butter!
Ricotta Gnocchi with Cherry Tomatoes and Basil
Transform your dinner table with this light and flavorful Italian-inspired dish, featuring pillowy gnocchi tossed with sweet cherry tomatoes and fragrant basil.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup ricotta cheese
– 1 egg
– Salt, to taste
– 12 oz cherry tomatoes, halved
– Fresh basil leaves, chopped (about 1/4 cup)
– Extra virgin olive oil
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine flour, ricotta cheese, and egg. Mix until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch (2.5 cm) pieces.
5. Bring a large pot of salted water to boil. Cook the gnocchi for 3-5 minutes, or until they float to the surface.
6. In a separate pan, heat olive oil over medium heat. Add cherry tomatoes and cook for about 3-4 minutes, or until they release their juices and start to caramelize.
7. Toss cooked gnocchi with cherry tomatoes and chopped basil. Season with salt to taste.
Cooking Time: 20-25 minutes
Ricotta Gnocchi with Pesto and Burrata
This recipe combines the lightness of ricotta gnocchi with the vibrant flavor of pesto, paired with the creaminess of burrata cheese. Perfect for a quick yet impressive dinner or lunch.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup grated Parmesan cheese
– 1/2 cup ricotta cheese
– 1 egg, lightly beaten
– Salt, to taste
– Pesto (homemade or store-bought)
– Burrata cheese (fresh or aged)
– Fresh parsley leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine flours, Parmesan cheese, and salt.
3. Add ricotta cheese and egg; mix until a dough forms.
4. Roll out the dough into small balls, about 1 inch in diameter.
5. Cook gnocchi for 3-4 minutes or until they float to the surface.
6. Toss cooked gnocchi with pesto and chopped parsley (if using).
7. Serve warm with burrata cheese and additional parsley leaves if desired.
Cooking Time: 15-20 minutes
Summary
Indulge in the comfort food of your dreams with these 22 creamy ricotta gnocchi recipes. From classic pairings like lemon and brown butter to more adventurous combinations like truffle and Parmesan, there’s something for every taste. Try roasting tomatoes with garlic and basil to create a rich sauce, or pan-frying crispy gnocchi with garlic and parsley. Other standout dishes include spinach and sage butter, wild mushroom ragout, and sweet potato cinnamon butter. With so many options, you’ll never tire of these pillowy, creamy treats.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
