Come on into my kitchen. Today, we’re settling one of the great, gentle debates of Italian cooking: what makes the best gnocchi? Is it the earthy, hearty potato, or the light, creamy ricotta? My grandmother’s answer was always a warm smile and a simple question: “Why must we choose?” This potato ricotta gnocchi recipe is her delicious answer, a perfect harmony of both worlds. It’s the art of creating something wonderfully new from two beloved traditions, resulting in dumplings so light and pillowy, they feel like little clouds of comfort.
Table of Contents
Why You’ll Love This Potato Ricotta Gnocchi
This recipe is truly the best of both worlds. You get the comforting, satisfying flavor from the potato, but it’s lifted by the light, airy creaminess of the ricotta. This combination prevents the gnocchi from becoming heavy or dense, which can sometimes happen with a pure potato gnocchi recipe. Making these little potato and ricotta dumplings is a wonderfully meditative process, perfect for a slow Sunday afternoon. The result is a dish that feels rustic and incredibly special, proving that the best meals are made with love and a little bit of flour on your apron.
Ingredients for Potato Ricotta Gnocchi
What You’ll Need
- Russet potatoes
- Whole milk ricotta cheese
- “00” flour or all-purpose flour
- A large egg yolk
- Grated Parmesan cheese
- Salt and black pepper
- A pinch of nutmeg
Why These Ingredients Matter
The magic here lies in the balance and the low moisture content. Russet potatoes are essential because they are starchy and fluffy, not waxy. Using good quality, whole milk ricotta that has been strained of excess whey keeps the dough light. The egg yolk binds it all together without adding the extra water from the egg white. This careful selection of ingredients is the first step to perfect potato ricotta gnocchi.
Instructions for Making Potato Ricotta Gnocchi
Step-by-Step Directions
- Cook the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes a few times with a fork and bake them directly on the oven rack for about an hour, or until tender. Let them cool just enough to handle.
- Prepare the Dough Base: Slice the warm potatoes in half and scoop the flesh into a potato ricer. Rice the potatoes onto a clean work surface and spread them out to let the steam escape. Allow them to cool completely.
- Combine the Ingredients: Once cooled, gather the riced potato into a mound. Add the strained ricotta, egg yolk, Parmesan cheese, salt, pepper, and a pinch of nutmeg. Gently mix with your hands or a bench scraper until just combined.
- Add the Flour: Sprinkle the flour over the mixture. This is where my grandma’s wisdom comes in. She always said, “Treat the dough like a cloud. Don’t press the air out of it.” Gently fold the flour in until a soft, slightly sticky dough forms. Do not overknead!
- Shape the Gnocchi:
- Divide the dough into 4-5 pieces. On a lightly floured surface, roll each piece into a long rope about ¾-inch thick. Use a bench scraper or knife to cut the rope into 1-inch pieces. You can leave them as little pillows or roll them over a gnocchi board or the tines of a fork to create ridges for catching sauce.
- Cook or Freeze: You can cook the gnocchi immediately in a large pot of salted boiling water. They are done when they float to the surface (about 2-3 minutes). Alternatively, see the storage section on how to freeze ricotta gnocchi for later.
Cooking Tips from My Kitchen
- Don’t Overwork the Dough: This is the #1 rule for light gnocchi. The more you knead, the more gluten develops, and the tougher your dumplings will be. Mix only until the dough just comes together.
- Strive for Dryness: I once made the mistake of boiling my potatoes, and they absorbed too much water. The result was a sticky dough that needed way too much flour, leading to dense, gummy gnocchi. Baking the potatoes is non-negotiable!
- Strain Your Ricotta: Place your ricotta in a fine-mesh sieve over a bowl for at least 30 minutes to an hour to drain any excess whey. This little step makes a huge difference in the final texture of your potato ricotta gnocchi.
A Memory with Grandma
My grandmother’s kitchen was the heart of our family, and the source of a friendly rivalry with her next-door neighbor, Mrs. Rossi. Mrs. Rossi was a firm believer in potato-only gnocchi, a northern Italian tradition. My grandmother, with her Sicilian ricotta gnocchi roots, insisted that ricotta made them lighter.
I remember one Saturday afternoon, they were having their “great gnocchi debate” over the fence. Finally, Grandma just laughed, waved Mrs. Rossi over, and said, “Come, let’s make peace.” That day, she pulled out both baked potatoes and a bowl of creamy ricotta. She created this hybrid recipe right there on her floured countertop. When Mrs. Rossi took the first bite, her eyes widened. She didn’t say a word, just nodded in approval. Grandma taught me that day that harmony is often much more delicious than being right.
Substitutions for Potato Ricotta Gnocchi
- Potato Ricotta Gnocchi Gluten Free: You can substitute the all-purpose flour with a good quality gluten-free measure-for-measure flour blend. The texture will be slightly different but still delicious.
- Sweet Potato Version: For a lovely autumnal twist, make sweet potato ricotta gnocchi by swapping the Russets for baked sweet potatoes. They pair beautifully with a sage and brown butter sauce.
Variations on Potato Ricotta Gnocchi
- Pan-Fried Gnocchi: After boiling, drain the gnocchi well. Heat a skillet with butter or olive oil over medium-high heat and pan-fry the gnocchi until they are golden brown and slightly crispy on the outside.
- Hearty Bolognese: These gnocchi are sturdy enough to stand up to a rich meat sauce. A classic potato ricotta Bolognese sauce pairing makes for an incredibly comforting and satisfying meal.
- With Pesto: For a fresh and simple meal, toss the cooked gnocchi with your favorite basil pesto and a handful of cherry tomatoes.
Equipment I Used
A potato ricer is highly recommended for the fluffiest, lump-free texture. If you don’t have one, you can use a food mill or a standard masher, but be sure to work the potatoes while they are still warm. A bench scraper is also a huge help for mixing and cutting the dough cleanly.
How to Store & Reheat
To freeze, arrange the uncooked gnocchi in a single layer on a baking sheet lined with parchment paper and dusted with flour. Freeze until solid, about 1-2 hours. Then, transfer the frozen gnocchi to a freezer bag. They will keep for up to 2 months. Cook them directly from frozen in boiling salted water; just add an extra minute or two to the cooking time.
Grandma’s Secret for Potato Ricotta Gnocchi
Grandma’s ultimate secret was baking the potatoes on a bed of coarse salt. She would spread a thin layer of salt on a baking sheet and place the potatoes on top. She swore it drew out even more moisture from the potato skin, resulting in the absolute fluffiest potato flesh imaginable for her famous potato ricotta gnocchi.
FAQ About Potato Ricotta Gnocchi
Is gnocchi better with potato or ricotta?
Neither is “better” they are just different! Potato gnocchi are earthy and comforting with a satisfying chew. Ricotta gnocchi are exceptionally light, delicate, and creamy. This potato ricotta gnocchi recipe combines the best attributes of both for a dumpling that is light yet satisfying.
What sauce goes with ricotta gnocchi?
Because they are so versatile, many sauces work well. Simple sauces are often best to let the gnocchi shine: a brown butter and sage sauce, a light tomato and basil sauce, or a fresh pesto. They are also wonderful with a hearty meat ragù.
Can you pan fry ricotta gnocchi?
Yes, and it’s delicious! After boiling them briefly until they float, drain them well and pan-sear them in a hot skillet with butter or olive oil. This gives them a delightful crispy, golden-brown exterior while the inside stays soft and pillowy.
Is ricotta gnocchi good for you?
Like most pasta, this is a comfort food best enjoyed in moderation. It is primarily made of carbohydrates from the potato and flour. However, the addition of ricotta cheese adds a good amount of protein compared to standard potato gnocchi, making it a bit more balanced.
Final Thoughts
I truly hope this potato ricotta gnocchi recipe brings a little piece of my grandmother’s kitchen into yours. It’s a celebration of finding harmony in unexpected places. For a perfect sauce pairing, try them with my Simple Sunday Bolognese Sauce recipe.
More Cozy Dishes to Try Next
If you loved the delicate balance in this Potato Ricotta Gnocchi, here are five more dishes from my kitchen that wrap comfort and elegance into every bite:
- Feeling nostalgic? My Comforting Pasta al Forno Recipe layers love and flavor into a baked pasta classic that feels like a warm hug from Nonna.
- Discover the joy of homemade pasta with my Simple Homemade Garganelli Pasta Recipe with Sage Butter it’s earthy, buttery, and incredibly satisfying.
- And if one-pan comfort is calling, don’t miss the Comforting Mafaldini Pasta with Sausage and Mushrooms deep flavor, minimal cleanup, all the joy.
Thank you for sharing this time with me. I would love to hear your stories or see your beautiful gnocchi creations in the comments below!
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Potato Ricotta Gnocchi
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A beautiful blend of fluffy baked potato and creamy ricotta, this gnocchi recipe creates light, tender dumplings that are perfect for brown butter and sage or your favorite sauce.
Ingredients
- 2 medium Russet potatoes
- ¾ cup whole milk ricotta cheese, well-drained
- 1 large egg yolk
- ½ cup grated Parmesan cheese
- 1 ¼ cups “00” flour or all-purpose flour, plus more for dusting
- ¾ tsp salt
- Black pepper to taste
- A pinch of nutmeg
- 6 tbsp unsalted butter (for sauce)
- 12–15 fresh sage leaves (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Bake potatoes for 1 hour until tender. Cool slightly, peel, and rice onto a work surface. Let steam escape and cool completely.
- Add ricotta, egg yolk, Parmesan, salt, pepper, and nutmeg. Mix gently until just combined.
- Sprinkle flour over mixture and fold gently to form a soft dough. Avoid overkneading.
- Divide dough into 4–5 pieces. Roll into ¾-inch ropes and cut into 1-inch pieces. Shape if desired.
- Boil salted water. Cook gnocchi in batches until they float (about 2–3 minutes). Remove with slotted spoon.
- In a skillet, melt butter over medium heat. Add sage leaves and cook until butter browns and sage crisps.
- Toss cooked gnocchi in brown butter and sage. Serve immediately with Parmesan.
Notes
Bake potatoes on a bed of salt for extra dryness.
Always drain ricotta well to avoid sticky dough.
Freeze uncooked gnocchi on a tray, then store in bags for up to 2 months. Cook from frozen.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 0g
- Sodium: 0
- Fat: 16g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Protein: 12g
- Cholesterol: 0mg