30-Min Ricotta Gnocchi with Herbed Tomatoes and Basil

• Ricotta cheese: Adds moisture and a creamy, tender texture that keeps the gnocchi light.
• Flour: Provides structure—use minimal amounts to keep the gnocchi fluffy.
• Egg: Binds the dough; alternatives work for vegan versions.
• Parmesan: Delivers savory depth and a touch of saltiness.
• Salt and pepper: Basic seasoning, with fresh herbs optional for extra brightness.

🧾 Ingredients overview

• Ricotta cheese: Use fresh, well-drained ricotta for the best texture.
• Flour: All-purpose works well; a gluten-free blend can be substituted.
• Eggs: Hold the dough together; for vegan options use flax eggs and plant-based ricotta.
• Parmesan: Grated for flavor; reserve some for serving.
• Salt and pepper: Season to taste and finish with fresh herbs if desired.

See the recipe card below for exact measurements and the full ingredient list.

👩🏻‍🍳 Here’s how to make it

Ricotta gnocchi recipe step-by-step

• Strain the ricotta: Place ricotta in a sieve lined with cheesecloth and refrigerate for at least 2 hours to remove excess moisture. Well-drained ricotta gives the lightest gnocchi.
• Mix the dough: Gently combine the drained ricotta with flour, grated Parmesan, a beaten egg (or alternative), and salt and pepper. Add flour sparingly until the dough is manageable but still tender.
• Shape the gnocchi: Portion the dough and roll into short logs on a floured surface. Cut into bite-sized pieces; use a fork or gnocchi board for ridges if you like.
• Boil: Cook in a pot of salted boiling water in batches. They’re done when they float—remove with a slotted spoon.
• Sauté (optional): For a browned exterior, briefly sauté boiled gnocchi in butter or olive oil until golden.
• Serve: Toss with roasted tomatoes, a light sauce, or simply butter and sage. Finish with grated Parmesan and fresh basil.

📖 Substitutions and variations

• Gluten-free: Use a reliable gluten-free flour blend in place of all-purpose flour.
• Vegan: Try almond or tofu-based ricotta and replace eggs with flax or chia “eggs.”
• Sauces: Pair with sage butter, a light tomato sauce, pesto, or simply olive oil and herbs.

💡 Chef’s Guide: Expert Tips

From years of professional kitchen experience, here are top tips to get perfect ricotta gnocchi every time.

• Drain well: Removing excess liquid from ricotta is crucial. The drier the ricotta, the lighter the gnocchi.
• Use minimal flour: Add flour a little at a time and stop once the dough holds together. Too much flour makes dense gnocchi.
• Handle gently: Overworking the dough activates gluten and leads to toughness—mix and shape with a light touch.
• Test a few: Boil a couple of pieces first. If they fall apart, add a bit more flour to the dough.
• Keep them separate: After cooking, arrange gnocchi on a tray without touching to avoid sticking or becoming soggy.
• Stop the cooking: Optionally transfer cooked gnocchi to ice water to halt cooking if you won’t serve them immediately, then drain before finishing.
• Sauce choices: Choose a light sauce so the delicate texture isn’t overwhelmed—browned butter and sage, light tomato, or simple olive oil with herbs are ideal.
• Portion: Plan for roughly 4–5 ounces (115–140 g) of uncooked dough per person, as gnocchi are quite satisfying.

🍯 Storing and reheating leftovers

• Fridge: Store cooked gnocchi in an airtight container for up to 3 days.
• Freezer: Freeze uncooked gnocchi on a tray until solid, then transfer to a bag for up to 3 months.
• Reheat: Best reheated by briefly sautéing in butter or oil to regain texture.

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