Ricotta gnocchi are pillowy, melt-in-your-mouth dumplings made from ricotta, egg, cheese, and a small amount of flour. They’re easier to make than potato gnocchi but just as light and tender. Serve them with a tomato sauce, or try them sautéed in brown butter with toasted walnuts and blue cheese crumbles.
This is one of our favorite dinners for two: soft ricotta dumplings coated in a tangy blue cheese sauce with crunchy walnuts — a restaurant-quality meal you can make at home. Gnocchi can be temperamental when made from potatoes, but using ricotta simplifies the process and produces reliably tender results.
What are gnocchi?
Gnocchi are small, soft dumplings traditionally made with boiled potatoes that are riced and combined with a little flour, egg, and often Parmesan, salt, and pepper. Potato gnocchi are cooked briefly in boiling water until they float and become tender. Because potatoes vary in starch and water content, potato gnocchi can be tricky to make consistently.
Ricotta is a great alternative because it removes the need to cook and rice potatoes and gives you more forgiveness when mixing the dough. The creamy ricotta keeps the dough tender and reduces the risk of tough gnocchi from overworking. I’ve also used canned pumpkin as a substitute for creative variations — try pumpkin gnocchi for a seasonal twist.
For this recipe I boil the gnocchi until they float, then finish them in a skillet with butter and blue cheese. They also brown beautifully if you pan-fry them in olive oil, which pairs well with a spicy marinara. You can double the recipe and freeze half for later, but frozen gnocchi are best boiled rather than pan-fried.
Ingredients for ricotta gnocchi:
- Ricotta cheese: Full-fat ricotta gives the best texture and flavor.
- Eggs: One large egg for this small-batch recipe; double the ingredients for more servings.
- Parmesan cheese: Use freshly grated Parmesan or a similar hard Italian cheese for best flavor.
- Salt
- Garlic: One clove, finely grated so it distributes evenly.
- All-purpose flour: Just enough to bring the dough together; plus extra for dusting.
- Butter
- Walnuts
- Blue cheese: Crumbled; use a small block or pre-crumbled blue cheese.
How to make ricotta gnocchi:
- In a medium bowl, combine the ricotta, egg, grated Parmesan, salt, and garlic. Mix thoroughly. Gently fold in the flour until just combined — don’t overwork the dough.
- Flour your work surface. Scoop out a portion of dough, dust it with flour, and with lightly floured hands roll it into a 1-inch log. Cut the log into bite-sized pieces and place them on a floured plate. Repeat with the remaining dough, handling it gently to keep the gnocchi tender.
- Bring a large pot of salted water to a boil. While the water heats, toast the walnuts in a dry skillet over medium-high heat until deeply browned and fragrant; remove them and set aside. Wipe the pan clean if needed.
- Gently lower half the gnocchi into the boiling water using a slotted spoon or skimmer. Meanwhile, melt the butter in the skillet over low heat. When the gnocchi float, drain them and transfer them to the skillet with the butter.
- Boil the remaining gnocchi and add them to the skillet. Cook gently in the butter over low heat, stirring occasionally until the butter begins to brown. Remove from heat, stir in the blue cheese and toasted walnuts, and serve immediately.
More dinners for two you might like:
- Chicken and Dumplings for Two
- Stuffed Sweet Potatoes for Two
- Shrimp Po Boys
- Filet Mignon for Two
Ricotta Gnocchi Recipe with Blue Cheese and Walnut Sauce
Ricotta gnocchi for two with toasted walnuts and blue cheese crumbles.
30 minutes
20 minutes
50 minutes
Ingredients
For the ricotta gnocchi:
- 4 ounces Ricotta Cheese
- 1 large egg
- 1/4 cup Grated Parmesan Cheese
- 1/2 teaspoon Salt
- 1 clove Garlic, grated
- 1 cup All-Purpose Flour, plus more for dusting and rolling
For the sauce:
- 2 tablespoons Salted Butter
- 4 ounces Bleu Cheese, crumbled
- 1/2 cup Walnuts
Instructions
- Bring a large pot of water to a boil and have it ready.
- Combine ricotta, egg, Parmesan, salt, and garlic in a bowl. Mix well before adding flour.
- Gently stir in the flour until just combined; do not over-mix.
- Flour the counter, roll portions of dough into 1″ logs, cut into pieces, and place on a floured plate.
- Lower the gnocchi into boiling water and cook until they float, about 3–4 minutes.
- Toast the walnuts in a skillet until fragrant, then remove and set aside.
- Drain the gnocchi and transfer them to the skillet with melted butter. Cook over medium-low heat.
- When the butter browns and the gnocchi develop a light toast, remove from heat. Stir in the toasted walnuts and blue cheese, then divide between two plates and serve.
Notes
Ricotta: Use full-fat ricotta for the best texture and flavor.
Parmesan: Freshly grated Parmesan yields better flavor than shelf-stable grated cheese.
Garlic: Grate finely so it blends into the dough.
Blue cheese: Use a 4-ounce block and crumble it yourself, or buy pre-crumbled blue cheese.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 869
Total Fat: 56g
Saturated Fat: 25g
Cholesterol: 194mg
Sodium: 1589mg
Carbohydrates: 58g
Fiber: 3g
Sugar: 1g
Protein: 36g