Irresistible Ricotta Gnocchi Recipe

My homemade Ricotta Gnocchi comes together in minutes and results in the most tender, pillow-soft dumplings I have ever tasted.

I love tossing these little clouds in a savory beef bacon butter sauce to give them a golden, crispy exterior that contrasts perfectly with the creamy inside.

What Makes This Ricotta Gnocchi a Keeper for Years to Come

Unlike traditional potato versions that can easily turn heavy or gummy, using ricotta cheese guarantees a light and airy texture every single time. It is the perfect solution for a quick weeknight dinner that feels like a fancy restaurant meal.

You can easily freeze these dumplings for later, making meal prep a breeze for those busy evenings when you need something comforting fast.

The dough is incredibly forgiving to work with, so even if you are new to pasta making, you will feel like a pro in the kitchen.

If this dish hit the spot, you’ll want to try my Ultimate Blackberry Lemon Cake Roll Recipe next, plus the Irresistible Chocolate Dipped Oranges Recipe delivers the same bold flavors.

Everything You Need for Perfect Ricotta Gnocchi

Here are the simple pantry staples you will need to gather before starting:

• Whole Milk Ricotta Cheese: Using full-fat cheese is crucial for achieving the creamy, rich texture that makes these dumplings so special.
• Eggs: You will need one whole egg plus an extra yolk to add richness and bind the dough properly.
• Parmesan Cheese: Freshly grated cheese adds a nutty, salty depth that cuts through the creaminess of the ricotta.
• All-Purpose Flour: This provides the structure, but be careful not to add too much or the dumplings will become dense.
• Nutmeg: A small pinch of this spice adds a warm, subtle background note that complements the cheese beautifully.
• Beef Bacon: I use beef bacon to create a smoky, savory fat for frying the gnocchi without using pork.
• Butter: Unsalted butter melts into the rendered beef bacon fat to create a luxurious sauce for the final dish.
• Salt and Pepper: Simple seasoning is all you need to wake up the flavors in the dough.

My Method for Perfect Ricotta Gnocchi

Let’s get cooking and make some fresh pasta!

1. To begin, I grab a large mixing bowl (or a stand mixer) and combine the ricotta, whole egg, egg yolk, grated Parmesan, salt, pepper, and nutmeg. I stir this mixture until it is thoroughly combined and smooth. Then, I add the flour in half-cup increments, stirring gently between additions just until the flour is incorporated. It is important to add the last half-cup sparingly; I stop adding flour once the dough is soft and sticky but no longer wet, as the moisture content of ricotta can vary.
2. Next, I dust a large dinner plate generously with flour and turn the sticky dough out onto it. I sprinkle a little more flour on top to make it manageable, then gently shape it into a rough disk. I cover the plate tightly with plastic wrap and place it in the refrigerator for at least 30 minutes, which helps the dough firm up and makes it much easier to roll out later.
3. While the dough chills, I prepare the optional but highly recommended topping by chopping the beef bacon into small pieces. I sauté the beef bacon in a large skillet over medium heat until it is crisp and browned, then remove it with a slotted spoon. I stir the butter into the hot rendered fat until melted, then turn off the heat and set the skillet aside to use for the final crisping step.
4. When I am ready to cook, I bring a large pot of water to a rolling boil and salt it generously until it tastes like the ocean. Meanwhile, I line a rimmed baking sheet with parchment paper and dust it with flour. I turn the chilled dough onto a floured surface, divide it into four equal sections, and work with one piece at a time while keeping the others covered.
5. I gently roll one section of dough into a log that is about 3/4-inch thick. Using a bench scraper or a sharp knife, I cut the log into 3/4-inch wide nuggets and transfer them to the prepared baking sheet. I repeat this process with the remaining dough sections until all the gnocchi are formed.
6. I cook the Ricotta Gnocchi in three batches to avoid overcrowding the pot. I drop them into the boiling water and wait for them to float to the surface, which usually takes about 1 to 2 minutes. Once they float, I let them cook for an additional 2 minutes before removing them with a slotted spoon.
7. For the final touch, I reheat the skillet with the butter and beef bacon fat until the butter is foaming. I toss the boiled gnocchi into the hot pan and sauté them over medium heat for about 2 minutes per side until they develop a beautiful golden-brown crust. I serve them immediately, garnished with the crispy beef bacon bits.

My Ricotta Gnocchi Secrets

To ensure your Ricotta Gnocchi remains light and fluffy, always drain your cheese thoroughly to remove excess moisture before mixing.

Be careful not to overwork the dough when adding the flour, as too much kneading can result in a tough, chewy dumpling.

I always recommend doing a tester dumpling in the boiling water first to check if the dough holds together or needs a touch more flour.

How I Like to Serve This Ricotta Gnocchi

These dumplings are spectacular when served simply with the beef bacon butter and a dollop of cool sour cream for dipping.

You can also toss this Ricotta Gnocchi in a bright marinara or a fresh basil pesto if you prefer a more traditional Italian presentation.

For more inspiration, follow me on Pinterest.

Ricotta Gnocchi Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 2 min
• Yield: 8 servings
• Diet: Pork-Free

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Description

Light and fluffy homemade ricotta gnocchi made without potatoes, pan-fried in savory beef bacon butter for a crispy finish.

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Ingredients

• 4 oz beef bacon, chopped
• 1/2 tsp salt, plus more for boiling water
• 15 oz whole milk ricotta cheese, drained
• 3 Tbsp unsalted butter
• 1/4 tsp nutmeg
• 1 egg plus 1 egg yolk
• 1/4 tsp freshly cracked black pepper
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup grated Parmesan cheese

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Instructions

1. In a large bowl, mix the drained ricotta, egg, egg yolk, Parmesan, salt, pepper, and nutmeg until smooth. Gradually stir in the flour 1/2 cup at a time until a soft, sticky dough forms.
2. Dust a plate with flour, shape the dough into a disk, cover with plastic wrap, and refrigerate for 30 minutes to firm up.
3. Fry the chopped beef bacon in a large skillet until crisp, remove with a slotted spoon, then melt the butter in the rendered fat and set aside.
4. Bring a large pot of salted water to a boil. Divide the dough into 4 parts, roll each into a 3/4-inch thick log on a floured surface, and cut into 3/4-inch pieces.
5. Boil the gnocchi in batches until they float (1-2 minutes), then cook for 2 more minutes before removing with a slotted spoon.
6. Reheat the skillet with the butter and fat, add the boiled gnocchi, and sauté for 2 minutes per side until golden. Serve topped with the crispy beef bacon.

Notes

Ensure you use whole milk ricotta and drain it well if it appears watery. For the beef bacon, you can substitute turkey bacon or omit it for a vegetarian version.

• Prep Time: 20 min
• Chilling Time: 30 min
• Cook Time: 12 min
• Category: Main Course
• Method: Boiling and Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 0.3g
• Sodium: 585mg
• Fat: 19g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0.2g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 80mg

Keywords: Ricotta Gnocchi, homemade pasta, easy gnocchi recipe, beef bacon gnocchi