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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

Raised in the Kitchen - Carrian Cheney

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Ricotta Gnocchi

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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6


Ricotta Gnocchi

  • 8 oz Ricotta
  • 1 Egg
  • 1/4-1/3 cup Parmesan Fresh grated
  • 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 garlic minced
  • 15 oz Tomatoes Canned, Diced (I like Muir Glen)
  • 1/4 teaspoon red pepper flakes crushed
  • 1 bunch basil fresh, chopped
  • 4 oz Tomato Sauce
  • A dash of kosher salt and fresh ground black pepper
  • 4 oz Mozzarella Fresh, 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!!
Nutrition Facts
Ricotta Gnocchi
Amount Per Serving (1 g)
Calories 227 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 64mg21%
Sodium 332mg14%
Potassium 306mg9%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 13g26%
Vitamin A 1135IU23%
Vitamin C 11mg13%
Calcium 239mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


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

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

    • Reply
  • 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.

    • Reply
  • THis looks amazing!! I can’t wait to try it!

    • Reply
  • OH…yum.

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

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

    • Reply
  • 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!

    • Reply
  • 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.

    • Reply

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