Ricotta Gnocchi



For dinner the other night we made ricotta gnocchi and fresh tomato mozzarella sauce. My husband loves gnocchi and I decided to try a ricotta gnocchi instead of potato since I had a lot of ricotta left over and I couldn’t think of anything else to make. The gnocchi turned out perfect and the fresh tomato mozzarella sauce was so delicious on it. I loved how fluffy the gnocchi was. I hate dense gnocchi and was so so worried about that. I still have 1/2 a large container left of ricotta. So far we have made lasagna, raspberry ricotta tarts, gnocchi, and ricotta pancakes. I have some other recipes, but nothing is sounding good.


What are your favorite recipes using ricotta? Leave me a note if you have a good one for us to try!


What Is Gnocchi?

Gnocchi is of Italian decent.

Gnocchi is a small dumpling made from potato, semolina, or flour, usually served with a sauce.


Is Gnocchi Pasta?

Gnocchi is not a type of pasta.

Pasta is made from wheat flour mixed with water and eggs.

Gnocchi is made primarily from potatoes, it’s technically a dumpling.


What Can You Substitute For Ricotta Cheese?

Cream cheese is a good substitute for ricotta due to the similar soft, creamy texture of both.


Ricotta Gnocchi

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Ricotta Gnocchi

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Quick and Simple Dairy Free Recipes
Keyword: gnocchi, italian, ricotta, tomato sauce
Servings: 2
Calories: 1626kcal
Author: Sweet Basil


Ricotta Gnocchi

  • 1/2 Small container of Ricotta 8 oz
  • 1 Egg
  • 1/4-1/3 cup Fresh grated Parmesan
  • A pinch of salt and pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 Cup Flour I added a little at a time so the dough would not get over floured. It ended up taking about 1/2 cup, but I say do a little at a time until a soft and smooth, but not satiny dough is made


  • 1 Tablespoon olive oil
  • 1 clove of garlic minced
  • 1 15 oz can of Diced Tomatoes (I like Muir Glen)
  • 1/4 teaspoon crushed red pepper flakes
  • A handful of fresh basil chopped
  • 1 small 4oz can of Tomato Sauce
  • A dash of kosher salt and fresh ground black pepper
  • 4 oz Fresh Mozzarella chopped


For the Gnocchi

  • Stir together the ricotta cheese, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl.
  • Mix in 1/4 cup of flour stirring only to combine.
  • Add additional flour until the dough comes together. It's so important you don't over flour or your gnocchi will be tough and dry.
  • Divide the dough into 3 pieces and roll into 1/2-inch-thick ropes on a lightly floured surface.
  • Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.
  • Use a whisk or fork to roll the ridges into the gnocchi.
  • Place in the refrigerator until ready to use. (A dry gnocchi will be better to cook.)

For the Sauce

  • Place olive oil in a saucepan over medium heat.
  • Stir in garlic and cook until fragrant, about 1 minute.
  • Pour in diced tomatoes and red pepper flakes;
  • bring to a simmer over medium-high heat, and cook for 5-6 minutes.
  • Pour in tomato sauce and stir in shredded basil and season to taste with salt and pepper. The sauce will NOT be like a spaghetti or red sauce. It will be thick and mostly tomatoes.
  • While sauce is simmering, bring a large pot of lightly salted water to a soft boil.
  • Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • Turn the heat for the sauce to low and add cheese.
  • Stir to combine and until the cheese is softened, but not completely melted.
  • Place over gnocchi and Enjoy!!


Serving: 1recipe | Calories: 1626kcal | Carbohydrates: 172.3g | Protein: 69g | Cholesterol: 272mg | Fiber: 10.8g | Sugar: 33.3g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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8 comments on “Ricotta Gnocchi”

  1. I’ve never had gnocchi but I am all about anything ricotta. I’m going to have to try this recipe.

  2. Hey Carri,
    This looks pretty yummy. What I wouldn’t give for you to be here right now cooking for me!

  3. Wow, ricotta gnocchi!! I bet it’s wonderful!! I like adding ricotta to any tomato sauce to make it a little creamy. I also like eating it as is with strawberries and some sugar sprinkled on top.

  4. THis looks amazing!! I can’t wait to try it!

  5. OH…yum.

    My husband loves ricotta cheesecake. You already made pancakes…hmm. I guess I need some ideas for ricotta, too. 🙂

  6. Okay, so maybe this is a dumb question, but how do you roll it into gnocchi?

  7. Check out my blog for Ricotta Lemon cookies, they are the best!! Look under cookies:) We also made homemade ravioli with a spinach ricotta feeling, that was good too! Love the gnocchi!

  8. I love gnocchi, but have never tried making it. This ricotta version sounds and looks like a perfect one to start with. My fave recipe lately using ricotta is Lemon-Lover’s Ricotta Pancakes with Quick Blueberry Sauce. I make them all the time.