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Apr 10

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The 1-1-1 Ricotta Gnocchi


Gnocchi (pronounced nyoh-kee) and meaning “lump” in the Italian language are delicious dumplings that are served in the same way you would serve pasta, with sauces such as tomato, basil pesto, creamy alfredo, chard and white beans or simply with butter, sage and cheese.  Typically made with potato, gnocchi can also be made with cornmeal, spinach, butternut squash and as in this recipe ricotta cheese.

Ingredients (serves 4):

  • 1 16-ounce container ricotta
  • 1 cup all-purpose flour
  • 1 egg
  • pinch of salt
  • pinch of white pepper


  • Combine all ingredients listed above.

  • Lightly flour your work surface and divide dough into 4 portions.  Roll each portion into a 3/4 inch log.

  • Cut log into 1/2 inch to 3/4 inch pieces. 

  • Roll dumpling over the back of a fork or use this nifty gnocchi board to create the lines in the dumpling.  Set aside on a cookie sheet.

  • Cook in plenty of boiling water.  Dumplings are done when they float to the top. Drain and serve with your favorite sauce. 

This recipe was passed down from my friend’s Italian grandmother and is also available in the Cafe’ Bellissimo One More Time cookbook by Michele Maggiora.  This cookbook is no longer in print but the author still has copies available for purchase if anyone is interested. Thanks Michele and Liza for letting me share this recipe!

For more inspiration check out these gnocchi images. Hungry yet?

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  • Suzie Salmon

    You make your own?! I made gnocchi mac and cheese for dinner tonight, but I cheated and went with prepackaged gnocchi and made my cheese sauce. You inspire me to try to make gnocchi from scratch! And the ricotta version would be so much lighter…

    • Anonymous

      Suzie, this was the first time I’ve made ricotta gnocchi. It’s amazing how many dumplings are made with a small amount of ingredients. Next time I want to experiment with the gnocchi board (may be easier and faster then using the back of a fork.) They are a lot lighter then potato gnocchi but still very filling. You can also make a batch ahead of time by freezing the uncooked dumplings on a cookie sheet…when frozen transfer to a ziploc bag. Thanks for reading! I <3 all the recipes you have on your blog as well. :)

  • Kathy @nativegardener

    Looks so yummy & easy, there’s no excuse for store-bought Gnocchis! Have you ever made w/gluten free flour?

    • Dirt and Martinis

      Hello Kathy! Yes it is a simple recipe. No I haven’t worked with gluten free flour before. I’ll look into it!

  • Garden Hoard

    I LOVE Gnocci!!!

    • Dirt and Martinis

      It’s a wonderful comfort food Katie! Thanks for reading garden friend :)

  • KatV

    You make it look so easy! Che bellissima!