20 Flavorful Ricotta Gnocchi Recipes Perfect for Any Occasion

Light, pillowy, and bursting with flavor, ricotta gnocchi is the versatile star of any meal—whether you’re craving a quick weeknight dinner, a seasonal showstopper, or cozy comfort food. Forget heavy potato dumplings; these tender bites come together effortlessly and pair beautifully with everything from rich sauces to fresh veggies. Ready to fall in love with this Italian classic? Dive into these 20 irresistible recipes that suit every occasion!

Lemon Herb Ricotta Gnocchi with Brown Butter Sauce

Craving something creamy, tangy, and utterly comforting? This lemon herb ricotta gnocchi with brown butter sauce is your next kitchen adventure—light, pillowy, and packed with flavor.

Ingredients

• 1 cup ricotta cheese (full-fat for best texture)
• 1 large egg (room temperature)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon zest (freshly grated)
• 1 tbsp chopped fresh herbs (basil, thyme, or your choice)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 cup all-purpose flour (plus extra for dusting)
• 4 tbsp unsalted butter (for the sauce)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, lemon zest, herbs, salt, and pepper until well combined.
2. Gradually add flour, stirring gently until a soft dough forms. Tip: Overmixing can make gnocchi tough.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1/2-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes.
6. Meanwhile, melt butter in a skillet over medium heat. Cook until golden and nutty, about 3 minutes. Tip: Watch closely to prevent burning.
7. Remove gnocchi with a slotted spoon, add to skillet with butter. Toss gently with lemon juice.
8. Serve immediately, sprinkled with extra Parmesan. Tip: Garnish with additional herbs for color.

Fluffy gnocchi meets a nutty, citrusy brown butter sauce for a dish that’s as elegant as it is easy. Try serving with a crisp white wine and a side of roasted veggies for a complete meal.

Spinach and Ricotta Gnocchi in Creamy Parmesan Sauce

Yield to your cravings with this lush, pillowy gnocchi drowning in a velvety parmesan cream. It’s the hug your taste buds didn’t know they needed.

Ingredients

• 1 lb store-bought gnocchi (or homemade for extra bragging rights)
• 2 cups fresh spinach, tightly packed (baby spinach works best)
• 1 cup ricotta cheese (full-fat for maximum creaminess)
• 1/2 cup grated parmesan cheese, plus extra for serving
• 1 cup heavy cream (sub half-and-half for a lighter version)
• 2 tbsp unsalted butter (or olive oil for a different flavor profile)
• 2 garlic cloves, minced (use a press for no-fuss prep)
• Salt and pepper (start with 1/2 tsp salt, adjust as you go)

Instructions

1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 2-3 minutes. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds—don’t let it burn!
3. Toss in the spinach and cook until just wilted, about 1 minute. Remove from skillet and chop finely.
4. In a bowl, mix chopped spinach, ricotta, and 1/4 cup parmesan. Season with salt and pepper. This is your filling—taste and adjust now.
5. In the same skillet, pour heavy cream and remaining parmesan. Simmer on low until sauce thickens slightly, about 3 minutes.
6. Add cooked gnocchi to the sauce, gently tossing to coat. Fold in the spinach-ricotta mixture last to keep those vibrant green streaks.

Velvety gnocchi meets a rich, cheesy sauce with pops of fresh spinach in every bite. Serve straight from the skillet with a crack of black pepper and extra parmesan for that Instagram-worthy finish.

Roasted Garlic Ricotta Gnocchi with Sage Butter

Just when you thought gnocchi couldn’t get any better, we’re tossing it with roasted garlic ricotta and sage butter. This dish is a creamy, herby dream that’s surprisingly simple to whip up.

Ingredients

• 1 lb store-bought gnocchi (or homemade for extra credit)
• 1/2 cup ricotta cheese (full-fat for creaminess)
• 3 cloves roasted garlic (jarred works in a pinch)
• 4 tbsp unsalted butter (or vegan butter for a dairy-free twist)
• 10 fresh sage leaves (dried sage can sub in at 1 tsp)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for flavor-packed gnocchi.
2. Add gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the top. Drain well.
3. While gnocchi cooks, melt butter in a large skillet over medium heat. Watch for browning to avoid burning.
4. Add sage leaves to the skillet and fry for 1 minute, or until crisp. Remove sage and set aside for garnish.
5. Reduce heat to low. Stir in roasted garlic and ricotta until smooth and combined.
6. Toss the drained gnocchi in the skillet with the ricotta mixture. Season with salt and pepper.
7. Serve immediately, topped with fried sage and a sprinkle of Parmesan if using.

Buttery gnocchi meets creamy ricotta in every bite, with crispy sage adding a textural contrast. Try serving with a side of roasted veggies for a complete meal that’s as satisfying to eat as it is to make.

Sun-Dried Tomato Ricotta Gnocchi with Basil Pesto

Sun-dried tomato ricotta gnocchi with basil pesto is your next weeknight hero. Skip the takeout—this dish brings gourmet to your table in under 30.

Ingredients

• 1 cup ricotta cheese (full-fat for creaminess)
• 1/2 cup sun-dried tomatoes, finely chopped (packed in oil for extra flavor)
• 1 large egg (room temperature blends better)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, mix ricotta, sun-dried tomatoes, egg, Parmesan, salt, and pepper until combined.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes.
6. Drain gnocchi, reserving 1/4 cup pasta water. Tip: The water helps pesto cling to gnocchi.
7. In a skillet over medium heat, warm olive oil. Add gnocchi, sauté until golden, 2 minutes.
8. Remove from heat, stir in pesto and reserved pasta water until coated. Tip: Add water gradually to control sauce thickness.

Delight in the pillowy gnocchi, bursting with tangy sun-dried tomatoes and herby pesto. Serve with a sprinkle of Parmesan and a side of crusty bread to scoop up every last bite.

Ricotta Gnocchi with Mushroom Cream Sauce

Here’s how to whip up a dish that’ll make your taste buds dance—**Ricotta Gnocchi with Mushroom Cream Sauce**. No fluff, just straight to the deliciousness.

Ingredients

• 1 cup ricotta cheese (drained overnight for best texture)
• 1 egg (room temperature)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button work great)
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, and salt until smooth.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, roll dough into ropes, then cut into 1-inch pieces. Tip: Use a fork to create ridges for sauce to cling.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes. Drain and set aside.
5. In a skillet, melt butter over medium heat. Add mushrooms and cook until golden, about 5 minutes.
6. Stir in garlic and thyme, cooking for 1 minute until fragrant.
7. Pour in heavy cream and pepper, simmering until sauce thickens slightly, about 3 minutes. Tip: Adjust heat to prevent boiling.
8. Gently fold in cooked gnocchi, coating evenly with sauce.

This dish boasts pillowy gnocchi enveloped in a velvety mushroom cream sauce. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop.

Pumpkin Ricotta Gnocchi with Toasted Walnuts

Nailing the perfect fall dish doesn’t have to be complicated. This pumpkin ricotta gnocchi with toasted walnuts is your ticket to a cozy, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 1 cup ricotta cheese (drained well)
• 1 cup pumpkin puree (not pie filling)
• 1 large egg (room temperature)
• 1 1/2 cups all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp nutmeg (freshly grated for best flavor)
• 1/2 cup walnuts (toasted and chopped)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. In a large bowl, mix ricotta, pumpkin puree, and egg until smooth.
2. Gradually add flour, salt, and nutmeg, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes.
6. Meanwhile, melt butter in a pan over medium heat. Add toasted walnuts, stirring for 1 minute until fragrant.
7. Drain gnocchi and add to the pan, tossing gently to coat. Tip: Reserve some pasta water to adjust sauce consistency.
8. Serve immediately, sprinkled with Parmesan cheese. Tip: Garnish with extra nutmeg for a warm spice note.

Airy gnocchi with a creamy pumpkin center meets the crunch of walnuts for a textural dream. Try serving it on a bed of arugula for a peppery contrast or drizzle with honey for a sweet twist.

Ricotta Gnocchi in Spicy Tomato Arrabbiata Sauce

Get ready to ditch the store-bought gnocchi—this homemade Ricotta Gnocchi in Spicy Tomato Arrabbiata Sauce is a game-changer. Fluffy pillows of gnocchi meet a fiery, garlicky sauce that’s begging to be devoured.

Ingredients

• 1 cup ricotta cheese (whole milk for creaminess)
• 1 large egg (room temperature blends better)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (more if you love garlic)
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 can (28 oz) crushed tomatoes (San Marzano for best flavor)
• 1/4 cup fresh basil, chopped (save some for garnish)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, and salt until smooth.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes. Tip: Don’t overcrowd the pot.
6. Heat olive oil in a pan over medium. Sauté garlic and red pepper flakes until fragrant, about 30 seconds.
7. Add crushed tomatoes and simmer for 10 minutes, stirring occasionally. Tip: Simmer longer for thicker sauce.
8. Gently toss cooked gnocchi in the sauce. Stir in basil.
9. Serve hot, topped with extra Parmesan and basil.

These gnocchi are irresistibly tender with a slight chew, swimming in a sauce that’s bold and spicy. For a next-level twist, serve with a drizzle of chili oil or a side of crusty bread to sop up every last drop.

Ricotta Gnocchi with Asparagus and Lemon Zest

Get ready to twist up your pasta night with this light, springy ricotta gnocchi, tangled with crisp asparagus and a zesty lemon kick.

Ingredients

• 1 cup ricotta cheese (full-fat for creamier gnocchi)
• 1 large egg (room temperature blends better)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 bunch asparagus (trimmed and cut into 1-inch pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp butter (unsalted, for sautéing)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, salt, and pepper until smooth.
2. Gradually fold in flour until a soft dough forms. Tip: Don’t overmix to keep gnocchi tender.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes.
6. Meanwhile, heat olive oil in a pan over medium-high. Sauté asparagus until bright green, about 3 minutes. Tip: Keep them crisp for texture.
7. Add butter to the pan, then toss in cooked gnocchi and lemon zest. Sauté for 1-2 minutes until lightly golden.
8. Serve immediately with extra Parmesan. Tip: A drizzle of olive oil adds a nice finish.

With its pillowy gnocchi and vibrant asparagus, this dish is a textural dream. Try topping with toasted breadcrumbs for an extra crunch or a sprinkle of chili flakes for heat.

Truffle Ricotta Gnocchi with Shaved Parmesan

Viral on every foodie’s feed, this truffle ricotta gnocchi is your next kitchen flex. Creamy, pillowy, and packed with umami—it’s a showstopper that’s surprisingly simple to nail.

Ingredients

• 1 cup ricotta cheese (full-fat for creaminess)
• 1 large egg (room temperature blends easier)
• 1/2 cup grated Parmesan (plus extra for serving)
• 1 tsp truffle oil (or more for a stronger flavor)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (for a rich finish)
• Freshly cracked black pepper (to garnish)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, truffle oil, and salt until smooth.
2. Gradually fold in flour until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes.
6. In a skillet, melt butter over medium heat. Add cooked gnocchi, sauté until golden, about 3 minutes. Tip: Work in batches to avoid crowding.
7. Serve hot, shaved with Parmesan and a drizzle of truffle oil. Garnish with black pepper.

Golden and crispy outside, melt-in-your-mouth inside—each bite’s a flavor bomb. Try topping with a fried egg for breakfast gnocchi or a side of roasted mushrooms for extra earthiness.

Ricotta Gnocchi with Roasted Cherry Tomatoes and Arugula

Transform your dinner game with this light, pillowy gnocchi paired with sweet roasted tomatoes and peppery arugula. This dish is a vibrant, flavor-packed meal that comes together in a flash.

Ingredients

• 1 cup ricotta cheese (whole milk for creaminess)
• 1 large egg (room temperature blends easier)
• 3/4 cup all-purpose flour (plus extra for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups cherry tomatoes (halved for even roasting)
• 2 tbsp olive oil (or any neutral oil)
• 2 cups arugula (lightly packed)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Preheat your oven to 400°F. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until burst and caramelized.
2. While tomatoes roast, mix ricotta, egg, salt, and pepper in a bowl. Gradually add flour until a soft dough forms. Tip: Don’t overmix to keep gnocchi tender.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1-inch thick rope, then cut into 1-inch pieces. Tip: Use a fork to create ridges for sauce clinging.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes. Remove with a slotted spoon.
5. In a large bowl, toss cooked gnocchi with remaining olive oil, roasted tomatoes, and arugula. The residual heat will wilt the arugula slightly.
6. Serve immediately, topped with Parmesan cheese. Tip: For extra crunch, add toasted pine nuts.

Delight in the contrast of creamy gnocchi against the juicy tomatoes and crisp arugula. This dish shines as a standalone meal or paired with a crisp white wine for an elevated dinner experience.

Ricotta Gnocchi in a Creamy Gorgonzola Sauce

Nothing beats the pillowy softness of homemade gnocchi, especially when it’s swimming in a luxuriously creamy Gorgonzola sauce. This dish is a game-changer for weeknight dinners or impressing your foodie friends.

Ingredients

• 1 cup ricotta cheese (full-fat for best texture)
• 1 large egg (room temperature)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 cup heavy cream
• 4 oz Gorgonzola cheese (crumbled)
• 2 tbsp unsalted butter
• 1 clove garlic (minced)
• Fresh parsley (chopped, for garnish)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, salt, and pepper until smooth.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1/2-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes. Tip: Use a slotted spoon to remove them gently.
6. In a skillet over medium heat, melt butter. Add garlic, sauté for 30 seconds until fragrant.
7. Pour in heavy cream, bring to a simmer. Stir in Gorgonzola until melted and smooth.
8. Add cooked gnocchi to the sauce, toss gently to coat. Tip: Let them sit for a minute to absorb the sauce.
9. Garnish with parsley and extra Parmesan before serving.

Just imagine the creamy, tangy Gorgonzola clinging to each tender gnocchi bite. Serve it with a crisp white wine and a simple arugula salad for a meal that feels gourmet without the fuss.

Ricotta Gnocchi with Peas and Prosciutto

Never settle for bland weeknight dinners when you can whip up this Ricotta Gnocchi with Peas and Prosciutto in no time. Fluffy gnocchi, crispy prosciutto, and sweet peas come together for a dish that’s as easy to make as it is delicious.

Ingredients

• 1 cup ricotta cheese (full-fat for best texture)
• 1 large egg (room temperature)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 2 tbsp olive oil (or any neutral oil)
• 4 oz prosciutto (thinly sliced, torn into pieces)
• 1 cup frozen peas (thawed)
• 2 tbsp butter (unsalted)
• 1/4 cup fresh mint leaves (chopped, for garnish)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, flour, salt, and pepper until a dough forms. Tip: Don’t overmix to keep gnocchi light.
2. On a floured surface, roll dough into ropes about 1/2-inch thick, then cut into 1-inch pieces. Tip: Use a bench scraper for even cuts.
3. Bring a large pot of salted water to a boil. Cook gnocchi until they float, about 2-3 minutes, then drain.
4. In a skillet over medium heat, heat olive oil. Add prosciutto and cook until crispy, about 3 minutes. Remove and set aside.
5. In the same skillet, melt butter. Add peas and cook until heated through, about 2 minutes.
6. Add cooked gnocchi to the skillet and toss to combine. Season with salt and pepper if needed.
7. Serve topped with crispy prosciutto, extra Parmesan, and fresh mint. Tip: Garnish with lemon zest for a bright finish.

Enjoy the pillowy gnocchi paired with the salty crunch of prosciutto and the fresh pop of peas. Perfect for a quick yet impressive meal that’ll have everyone asking for seconds.

Ricotta Gnocchi with Zucchini and Mint

Perfect for those nights when you crave something light yet satisfying, this dish combines pillowy gnocchi with fresh zucchini and a hint of mint for a refreshing twist.

Ingredients

• 1 cup ricotta cheese (full-fat for creamier texture)
• 1 large egg (room temperature blends better)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (more for dusting)
• 2 medium zucchinis (thinly sliced)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup fresh mint leaves (chopped, adjust to taste)
• Salt (to taste)
• Black pepper (freshly ground, to taste)

Instructions

1. In a large bowl, mix ricotta, egg, and Parmesan until smooth.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, roll dough into ropes and cut into 1-inch pieces.
4. Bring a large pot of salted water to boil. Cook gnocchi in batches until they float, about 2-3 minutes.
5. While gnocchi cooks, heat olive oil in a pan over medium heat. Add zucchini, sauté until just tender, about 3 minutes. Tip: Keep zucchini slightly crisp for texture.
6. Drain gnocchi, reserving 1/4 cup pasta water. Add gnocchi to pan with zucchini.
7. Toss with mint, salt, and pepper. Add reserved pasta water if needed to loosen the sauce.

Now the dish is ready to serve. Garnish with extra Parmesan and mint leaves for a fresh finish. The gnocchi are tender with a slight chew, while the zucchini adds a crisp contrast. Serve it with a chilled white wine for an effortless summer dinner.

Ricotta Gnocchi in a Light Tomato Basil Broth

Forget everything you know about gnocchi—this ricotta version is cloud-light and cooks in a flash. Pair it with a vibrant tomato basil broth that’s **bright, herby, and just the right amount of tangy**.

Ingredients

• 1 cup ricotta cheese (whole milk for creaminess)
• 1 large egg (room temperature blends easier)
• 3/4 cup all-purpose flour (plus extra for dusting)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)
• 2 cups vegetable broth (low sodium to control saltiness)
• 1/4 cup fresh basil leaves (torn, plus extra for garnish)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. In a large bowl, **mix** ricotta, egg, and salt until smooth.
2. **Fold in** flour gradually until a soft dough forms. Tip: Don’t overmix to keep gnocchi tender.
3. **Divide** dough into 4 parts. On a floured surface, **roll** each into a 1-inch thick rope.
4. **Cut** ropes into 1-inch pieces. Optionally, **press** each with a fork for ridges.
5. In a large pot, **heat** olive oil over medium. **Sauté** garlic until fragrant, about 30 seconds.
6. **Add** tomatoes, broth, and red pepper flakes. **Simmer** for 10 minutes to blend flavors.
7. **Drop** gnocchi into the simmering broth. **Cook** until they float, about 2-3 minutes. Tip: Don’t overcrowd the pot.
8. **Stir in** basil. **Serve** immediately. Tip: Garnish with extra basil and a drizzle of olive oil.

You’ll love the **pillowy gnocchi** against the broth’s zesty kick. Try serving it with a **crusty bread** to soak up every last drop.

Ricotta Gnocchi with Caramelized Onions and Thyme

Absolutely no one can resist the pillowy softness of homemade gnocchi, especially when it’s paired with the sweet depth of caramelized onions and the earthy whisper of thyme.

Ingredients

• 1 cup ricotta cheese (full-fat for best texture)
• 1 large egg (room temperature)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 2 large onions, thinly sliced (yellow or white for sweetness)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, mix ricotta, egg, and Parmesan until smooth. Tip: Drain ricotta in a fine mesh sieve for 30 minutes to remove excess moisture.
2. Gradually add flour and salt, stirring until a soft dough forms. Tip: Avoid overmixing to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1/2-inch thick rope, then cut into 1-inch pieces. Tip: Use a fork to create ridges for better sauce adherence.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon.
5. Meanwhile, melt butter in a skillet over medium heat. Add onions, thyme, salt, and pepper. Cook, stirring occasionally, until onions are golden and caramelized, about 20 minutes.
6. Gently toss cooked gnocchi with caramelized onions. Serve immediately with extra Parmesan.

With each bite, you’ll get a contrast of textures—creamy gnocchi against the sticky sweetness of onions, all lifted by thyme’s aroma. Try topping with a fried egg for a decadent twist.

Ricotta Gnocchi with Butternut Squash and Sage

Whip up this cozy, creamy Ricotta Gnocchi with Butternut Squash and Sage for a dinner that feels like a hug. Perfect for those chilly evenings when you crave something indulgent yet surprisingly simple.

Ingredients

• 1 cup ricotta cheese (whole milk for creaminess)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg (room temperature blends better)
• 1/2 tsp salt (adjust to taste)
• 2 cups butternut squash, cubed (peeled and seeded)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup fresh sage leaves (chopped, plus whole leaves for garnish)
• 2 tbsp butter (unsalted, for richness)
• 1/4 tsp nutmeg (freshly grated for best flavor)
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil and a pinch of salt. Roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, mix ricotta, egg, salt, and nutmeg in a bowl. Gradually add flour until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, roll dough into ropes and cut into 1-inch pieces. Press each lightly with a fork for ridges.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes. Remove with a slotted spoon.
5. In a skillet, heat butter and remaining olive oil over medium. Add chopped sage and cook until fragrant, about 30 seconds. Tip: Watch closely to prevent burning.
6. Add roasted squash and cooked gnocchi to the skillet. Gently toss to coat. Sprinkle with Parmesan and serve immediately. Tip: Garnish with whole sage leaves for a pop of color.

Pillowy gnocchi meet sweet squash and earthy sage in every forkful. Serve with a crisp white wine and extra Parmesan for a meal that’s as Instagram-worthy as it is delicious.

Ricotta Gnocchi in a Creamy Pesto Alfredo Sauce

Ricotta gnocchi meets its match in a luscious creamy pesto Alfredo sauce—**bold flavors, pillowy textures, and ready in under 30 minutes.**

Ingredients

• 1 cup ricotta cheese (full-fat for creaminess)
• 1 large egg (room temperature blends easier)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (plus more for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup heavy cream (for a richer sauce)
• 1/2 cup pesto (homemade or store-bought)
• 2 tbsp unsalted butter (for sautéing)
• 2 cloves garlic (minced, for depth of flavor)

Instructions

1. **Mix** ricotta, egg, Parmesan, salt, and pepper in a large bowl until smooth.
2. **Fold in** flour gradually until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. **Divide** dough into 4 parts. On a floured surface, roll each into a 1-inch thick rope.
4. **Cut** ropes into 1-inch pieces. Tip: Use a fork to indent each piece for sauce clinging.
5. **Boil** a large pot of salted water. Cook gnocchi in batches until they float, about 2 minutes.
6. **Melt** butter in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
7. **Pour in** heavy cream, bring to a simmer. Stir in pesto until sauce is uniform.
8. **Add** cooked gnocchi to the sauce, gently toss to coat. Tip: Reserve pasta water to thin sauce if needed.

Zesty and creamy, this dish balances the herbaceous pesto with the richness of Alfredo. Serve with a sprinkle of Parmesan and a side of crusty bread to soak up every last drop.

Ricotta Gnocchi with Smoked Salmon and Dill

Zesty and light, this dish brings a gourmet twist to your weeknight dinner. Fluffy ricotta gnocchi meets smoky salmon and fresh dill for a bite that’s as Instagram-worthy as it is delicious.

Ingredients

• 1 cup ricotta cheese (full-fat for creamier gnocchi)
• 1 large egg (room temperature)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 cup all-purpose flour (plus extra for dusting)
• 4 oz smoked salmon (thinly sliced)
• 2 tbsp fresh dill (chopped, plus extra for garnish)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, salt, and pepper until smooth.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1/2-inch thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes.
6. Meanwhile, melt butter in a large skillet over medium heat. Tip: Watch for a golden color for extra flavor.
7. Add cooked gnocchi to the skillet, tossing gently to coat. Cook for 1-2 minutes until slightly crispy.
8. Remove from heat. Stir in smoked salmon, dill, and lemon juice. Tip: Add salmon last to keep its texture.

Rich and creamy gnocchi pairs perfectly with the smoky salmon and bright dill. Serve with a sprinkle of extra Parmesan and a drizzle of olive oil for a restaurant-quality finish at home.

Ricotta Gnocchi with Roasted Red Pepper Sauce

Outrageously easy and irresistibly creamy, this ricotta gnocchi with roasted red pepper sauce is your next weeknight hero. Whip it up in minutes, then watch it disappear even faster.

Ingredients

• 1 cup ricotta cheese (full-fat for creaminess)
• 1 large egg (room temperature blends better)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 cup all-purpose flour (more for dusting)
• 1/2 tsp salt (adjust to taste)
• 2 large red bell peppers (roasted and peeled)
• 2 tbsp olive oil (or any neutral oil)
• 2 garlic cloves (minced)
• 1/2 tsp red pepper flakes (optional for heat)
• 1/2 cup heavy cream (for silkiness)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, and salt until smooth.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi light.
3. On a floured surface, divide dough into 4 parts. Roll each into a 1-inch thick rope.
4. Cut ropes into 1-inch pieces. Optional: Use a fork to indent each piece for sauce clinging.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes. Tip: Don’t overcrowd the pot.
6. For the sauce, blend roasted peppers until smooth. Heat oil in a pan over medium, sauté garlic until fragrant, 30 seconds.
7. Add pepper puree and red pepper flakes. Simmer for 5 minutes. Tip: Stir occasionally to prevent sticking.
8. Stir in heavy cream, cook for another 2 minutes until slightly thickened.
9. Toss cooked gnocchi in the sauce. Serve hot with extra Parmesan.

Creamy, pillowy gnocchi meets the smoky sweetness of red pepper sauce in this dish. Try topping with fresh basil for a pop of color and freshness.

Ricotta Gnocchi with Fresh Basil and Cherry Tomatoes

Perfect for those nights when you crave something homemade but don’t want to spend hours in the kitchen. This ricotta gnocchi is light, pillowy, and comes together in a flash.

Ingredients

• 1 cup ricotta cheese (whole milk for best texture)
• 1 large egg (room temperature)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 cup all-purpose flour (plus more for dusting)
• 2 tbsp olive oil (or any neutral oil)
• 1 pint cherry tomatoes (halved)
• 1/4 cup fresh basil leaves (torn)
• 2 cloves garlic (minced)

Instructions

1. In a large bowl, mix ricotta, egg, Parmesan, salt, and pepper until combined.
2. Gradually add flour, stirring until a soft dough forms. Tip: Don’t overmix to keep gnocchi tender.
3. On a floured surface, divide dough into 4 pieces. Roll each into a 1/2-inch-thick rope.
4. Cut ropes into 1-inch pieces. Optionally, roll each piece down a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes.
6. While gnocchi cook, heat oil in a large skillet over medium. Add garlic, sauté until fragrant, 30 seconds.
7. Add tomatoes, cook until softened, about 3 minutes. Tip: A pinch of sugar enhances their natural sweetness.
8. Using a slotted spoon, transfer cooked gnocchi to skillet. Toss gently to coat.
9. Remove from heat, stir in basil. Tip: Adding basil off the heat preserves its vibrant color.

Serve immediately with extra Parmesan. The gnocchi are irresistibly soft with a slight chew, while the tomatoes burst with freshness. For an extra touch, drizzle with high-quality olive oil before serving.

Conclusion

With 20 delicious ricotta gnocchi recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic flavors or bold twists, these dishes are sure to impress. Give them a try, then let us know which one is your favorite—we’d love to hear from you! Don’t forget to share this roundup on Pinterest so others can enjoy these tasty creations too. Happy cooking!