If you love restaurant-quality Italian food but don’t want to spend hours in the kitchen, this 20-Minute Ricotta Gnocchi is going to be your new weeknight staple. Feather-light, pillowy gnocchi come together with just a few simple ingredients and absolutely no fuss, making it the perfect dish for both beginners and seasoned cooks. Each bite is creamy and satisfying, kissed with the flavors of Parmesan, fresh herbs, and golden sautéed garlic. Skip the long lines, pour yourself a glass of wine, and discover how effortless it is to whip up this Italian classic any night of the week.
Ingredients You’ll Need
With only a handful of staples, this recipe proves the best meals are often the simplest ones. Every ingredient in 20-Minute Ricotta Gnocchi brings something important to the table—flavor, texture, or that essential Italian spirit.
- Whole milk ricotta cheese (1 cup): The creamy backbone of your gnocchi, be sure to use high-quality ricotta for the fluffiest texture.
- Grated Parmesan cheese (1/2 cup): Adds a sharp, nutty depth of flavor and helps bind the dough together.
- Large egg, lightly beaten (1): Brings everything together, ensuring a delicate, unified dough.
- Salt (1 teaspoon): A must for bringing out all the subtle dairy and cheese notes in the gnocchi.
- Ground black pepper (1/2 teaspoon): Just enough for a gentle, savory kick.
- All-purpose flour (1 cup, plus extra for dusting): The binding agent—too little and your gnocchi will fall apart, too much and they’ll be dense. Measure lightly!
- Unsalted butter (2 tablespoons): Adds richness and helps create those irresistible golden edges.
- Olive oil (2 tablespoons): Balances the butter and brings its own wonderful, fruity aroma.
- Garlic, minced (2 cloves): The key to a mouthwatering, fragrant finish in every bite.
- Fresh basil or parsley, chopped (for garnish): Brings a burst of color and freshness to your plate.
- Extra grated Parmesan (for serving): Because more cheese always makes everything better!
How to Make 20-Minute Ricotta Gnocchi
Step 1: Mix the Dough
Start by bringing a large pot of salted water to a boil—you’ll want this ready for when the gnocchi are shaped. In a mixing bowl, combine your ricotta, grated Parmesan, lightly beaten egg, salt, and pepper. Stir these together until you have a luscious, creamy base. Next, add the flour and fold it in until a soft, slightly sticky dough just comes together; don’t overmix or your gnocchi will lose their tender bite.
Step 2: Shape the Gnocchi
Generously flour your work surface, then gently turn out the dough. With floured hands, knead it ever-so-lightly—just until it’s smooth enough to handle. Divide your dough into four equal pieces. Roll each into a rope about 3/4-inch thick, and cut these into 1-inch pieces. Don’t worry about perfect shapes; rustic gnocchi have charm. Dust them with a little extra flour to keep things from getting sticky.
Step 3: Boil the Gnocchi
Carefully drop the gnocchi into your boiling water. Don’t overcrowd the pot; work in batches if needed. Let them cook for 2–3 minutes, watching as they float to the surface—this is how you know they’re perfectly cooked. Use a slotted spoon to gently transfer them to a plate as they rise to the top.
Step 4: Sauté to Golden Perfection
While your gnocchi cook, heat butter and olive oil in a large skillet over medium heat. Once the butter melts, add your minced garlic and cook for about 30 seconds, until it’s just fragrant. Add in the drained gnocchi and sauté for 2–3 minutes, shaking the pan gently, until a thin golden crust forms. The result: irresistible, slightly crispy gnocchi with melting centers.
Step 5: Garnish and Serve
Top your warm, golden gnocchi with a shower of extra Parmesan and handfuls of chopped basil or parsley. For a final boost, add a squeeze of fresh lemon juice or a pinch of red pepper flakes. Serve immediately for the freshest, most delicious 20-Minute Ricotta Gnocchi experience.
How to Serve 20-Minute Ricotta Gnocchi
Garnishes
The finishing touches truly bring 20-Minute Ricotta Gnocchi to life. A big sprinkle of freshly grated Parmesan melts beautifully over the warm gnocchi, while chopped basil or parsley adds a pop of color and freshness. For a zesty twist, a squeeze of lemon or a dash of red chili flakes will wake up the flavors and add extra vibrance to every forkful.
Side Dishes
Pairing is half the fun! Serve your gnocchi with a simple arugula salad dressed with olive oil and lemon for a crisp, peppery balance, or alongside roasted vegetables such as asparagus, zucchini, or tomatoes. A rustic slice of garlic bread is also a must for soaking up every last bit of buttery, garlicky sauce.
Creative Ways to Present
Give 20-Minute Ricotta Gnocchi an upgrade by serving them in shallow pasta bowls with roasted cherry tomatoes and a drizzle of balsamic reduction. For an elegant dinner, portion into small ramekins, top with extra Parmesan, and run under the broiler for a quick, bubbly crust. Or, nestle the gnocchi into a bed of wilted spinach and serve family-style for a cozy, crowd-pleasing meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover 20-Minute Ricotta Gnocchi (though it rarely happens!), let them cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. They’ll stay surprisingly tender and make a fabulous lunch the next day.
Freezing
For the ultimate meal prep win, freeze your uncooked gnocchi on a parchment-lined tray until solid, then transfer to a zip-top bag or airtight container. They can be kept frozen for up to a month—simply boil straight from the freezer, adding an extra minute or two to the cooking time.
Reheating
To reheat, gently sauté the cooked gnocchi in a skillet with a splash of olive oil or a pat of butter over medium heat until warmed through. Avoid the microwave, as it can make them soggy. If you’d like, toss with a bit of sauce or fresh herbs to refresh the flavors.
FAQs
Can I use part-skim ricotta instead of whole milk?
You can, but whole milk ricotta will give you softer, richer gnocchi. Part-skim tends to be drier, so your dough may need a spoonful less flour—just keep an eye on the texture as you mix.
Why is my gnocchi dough so sticky?
Ricotta moisture levels can vary. If your dough is very sticky, simply add flour a tablespoon at a time until it holds together but is still soft. Avoid adding too much or your 20-Minute Ricotta Gnocchi will be dense.
Can I make the dough in advance?
Yes! You can mix and shape the gnocchi earlier in the day, place them on a flour-dusted baking sheet, and refrigerate until ready to cook. Wait to boil them until just before serving for the best texture.
What sauces go well with ricotta gnocchi?
Browned butter with sage is classic, but you can also try a light tomato sauce, pesto, or even a cream sauce with mushrooms—the possibilities are endless and all highlight the delicate flavor of the 20-Minute Ricotta Gnocchi.
How do I prevent my gnocchi from falling apart while boiling?
Be sure to measure your flour carefully and don’t overwork the dough. Drop the gnocchi gently into the water, and always cook at a gentle boil. They’ll float to the top when done and hold their perfect shape if handled tenderly.
Final Thoughts
There’s something so satisfying about making 20-Minute Ricotta Gnocchi from scratch—it’s fast, unfussy, and tastes like sheer comfort in a bowl. Give it a try, and you’ll be amazed by how easily this Italian classic slides into your dinner routine. Happy cooking!
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20-Minute Ricotta Gnocchi Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade Ricotta Gnocchi in just 20 minutes. These light and pillowy gnocchi are simple to prepare and bursting with flavor. Perfect for a quick and satisfying meal!
Ingredients
Main Gnocchi Ingredients:
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup all-purpose flour, plus extra for dusting
For Cooking and Serving:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Fresh basil or parsley, chopped for garnish
- Extra grated Parmesan for serving
Instructions
- Prepare the Gnocchi Dough: In a mixing bowl, combine the ricotta, Parmesan, beaten egg, salt, and pepper. Stir in the flour until a soft dough forms.
- Shape the Gnocchi: Transfer the dough to a floured surface, knead briefly, divide into portions, roll into ropes, and cut into pieces.
- Cook the Gnocchi: Boil the gnocchi until they float, then sauté in a skillet with garlic, butter, and olive oil.
- Serve: Garnish the gnocchi with herbs and Parmesan before serving.
Notes
- Enhance with lemon juice or red pepper flakes for added flavor.
- Best served fresh but can be frozen uncooked for up to a month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 80mg
