How to Make Ricotta Gnocchi or Gnudi from Scratch Recipe

If you’ve ever dreamed of making pillowy-soft gnocchi right in your own kitchen, you’re in for a treat. This How to Make Ricotta Gnocchi or Gnudi from Scratch Recipe is one that I absolutely adore sharing because it’s simple, satisfying, and such a comforting Italian classic. Whether you call them gnocchi or gnudi (the latter meaning “naked,” since these don’t have potato in them), these little pillows of ricotta magic melt in your mouth and soak up sauce beautifully. Stick with me and I’ll walk you through every step so you can make them like a pro — your family and friends will go crazy for them!

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Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and quality. Using whole sheep’s milk ricotta brings richness and depth that you’ll taste in every bite. Freshly grated Parmigiano Reggiano adds sharp, nutty notes, and the flour and egg hold everything together just right.

• Ricotta cheese: Choose whole sheep’s milk ricotta for the best creamy, rich flavor and texture.
• All purpose flour: This is your binder—start with a cup and add more sparingly if needed to avoid tough gnocchi.
• Parmigiano Reggiano cheese: Freshly grated for that authentic cheesy punch.
• Egg: It binds everything together and adds a bit of richness.
• Marinara sauce: I recommend a thick homemade version to complement the soft pillows perfectly.

Variations

I love customizing this recipe depending on what I have on hand and my mood. Feel free to get creative and make it yours—gnocchi are so versatile!

• Herbed Gnocchi: Adding finely chopped fresh basil or parsley to the dough adds freshness and color—my go-to when I’m craving something bright.
• Gluten-Free: I’ve had success substituting part or all of the flour with a gluten-free blend; just watch the dough texture closely.
• Sautéed Butter Sauce: Instead of marinara, try tossing the gnocchi in browned butter and sage—an old family favorite that feels extra indulgent.
• Spinach Gnudi: Mix in blanched, finely chopped spinach to the dough for a veggie boost and a pop of green.

How to Make How to Make Ricotta Gnocchi or Gnudi from Scratch Recipe

Step 1: Drain the Ricotta for Creamier Dough

This is the secret to light, tender gnocchi: make sure your ricotta is extra dry by draining it through a fine mesh sieve or cheesecloth-lined colander for at least a couple of hours, or overnight if you can. I discovered this trick after trying wet ricotta and ending up with dough that was way too sticky to handle. Patience here really pays off!

Step 2: Mix Your Dough Gently

In a medium bowl, combine your drained ricotta, egg, grated Parmigiano Reggiano, and 1 cup of flour. I like to fold it in gently with a spatula or wooden spoon—over-mixing can lead to tough gnocchi. The dough should come together but still feel soft and a little sticky. If it’s sticking too much to your hands, sprinkle a little more flour in, but don’t go overboard.

Step 3: Shape and Slice Your Gnocchi

Dust your work surface with flour and gently shape the dough into a ball. Cut the dough into 5 pieces, then roll each piece into a long tube about ½ to 1 inch thick. Use a sharp knife to slice into ¾-inch pillows—that classic little shape you want. When you have all your gnocchi cut, roll each piece down the back of a fork to create grooves. This isn’t just for looks; those grooves help your sauce cling in the best way possible.

Step 4: Cook Only Until They Float

Bring a large pot of salted water to a boil—you want it salty enough to taste like the sea. Add your gnocchi gently and cook just until they float to the surface, usually about 2-3 minutes. This is the moment I always watch closely because overcooking makes them mushy. Once they float, scoop them out carefully and toss with your warm marinara or preferred sauce.

How to Serve How to Make Ricotta Gnocchi or Gnudi from Scratch Recipe

Garnishes

I love topping my ricotta gnocchi with freshly grated Parmigiano, a few torn basil leaves, and an extra drizzle of good olive oil. It adds freshness and a little elegance without overpowering the delicate dough. Sometimes, a sprinkle of cracked black pepper or toasted pine nuts adds both crunch and flavor.

Side Dishes

To round out the meal, I often pair gnocchi with a crisp green salad dressed simply with lemon and olive oil, or some roasted seasonal vegetables like asparagus or Brussels sprouts. Garlic bread or a rustic Italian country loaf is always welcomed at the table too—you’ll want something to soak up the delicious sauce!

Creative Ways to Present

For special occasions, I’ll plate the gnocchi like little nests, spoon a dollop of ricotta on top, and sprinkle edible flowers or microgreens. It makes the dish feel extra special and festive. You can also bake the gnocchi in a tomato or béchamel sauce with mozzarella on top for a comforting gratin twist that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do!), store cooked gnocchi in an airtight container in the fridge for up to 2 days. Be sure to toss them with just a tiny bit of sauce or oil to keep them from sticking together. I’ve found this keeps them tasting fresh without drying out.

Freezing

I actually freeze uncooked gnocchi a lot to save time later. After shaping, I place them in a single layer on a baking sheet dusted with flour and freeze until solid. Then I transfer them to a freezer bag. You can boil them straight from frozen—just add a minute or two to the cooking time.

Reheating

Reheating cooked gnocchi is best done gently in a skillet with a little butter or sauce over medium heat. Microwave can make them gummy, so stovetop reheating is my go-to for retaining that fresh-cooked texture.

FAQs

Final Thoughts

Making ricotta gnocchi from scratch always feels like such an accomplishment in my kitchen. I love how tender and flavorful they turn out, and how little flour is needed compared to potato gnocchi. Whether you’re cooking for a weeknight dinner or a special gathering, this recipe is a crowd-pleaser that’s well worth the effort. Trust me, once you master this How to Make Ricotta Gnocchi or Gnudi from Scratch Recipe, you’ll find yourself reaching for it time and time again. So go ahead—give it a try and enjoy those perfect ricotta pillows of happiness!

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