Gnocci (Using Ricotta instead of Potato)

Tana DiRaimo


My mother-in-law taught me this recipe (she was Italian).

It's so much lighter, fluffier than potato gnocci. It absorbs the sauce much better.

And, anyone wanting to watch their caloric intake, this is much better than potato gnocci.

★★★★★ 3 votes
8 to 10
1 Hr
10 Min
Stove Top


16 oz
ricotta cheese (any kind)
16 oz
all purpose flour (use ricotta container to measure flour and level off)


1MIX Ricotta cheese and flour together in large bowl
2FLOUR counter/surface and dump out the "dough".
3PINCH OFF a piece and roll into a snake shape (have fun with it like Play Dough!)
4Snake shape should be the size of your index finger
5Start at one end and cut/slice 1-inch pieces. Repeat process until you've cut up all the dough
6Have a roll of wax paper on hand. Place gnocci on wax paper. When sheet is full, lay another sheet of wax paper on top and continue placing gnocci on wax paper. Place the layers on top of a cookie sheet. Place in freezer until ready to cook (can make ahead by freezing, then dumping frozen gnocci into a freezer-proof plastic bag).
7Bring to boil a large pot of water (add some olive oil to the water--TBLSP is enough.
8Take frozen gnocci and dump into boiling water. Stir occasionally. When gnocci surfaces to the top, scoop out with large strainer and place in heat-resistant bowl. Add your personal favorite sauce on top and serve!
9I've used tomato sauce mixed with italian sausage and I've used an alfredo type sauce as well. BE CREATIVE!

About Gnocci (Using Ricotta instead of Potato)

Course/Dish: Pasta
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #cheese, #ricotta, #Gnocci