Pan-fried Ricotta Gnocchi
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Ricotta gnocchi are a classic Florentine dish with a light, pillowy texture that practically melts in your mouth. Unlike traditional potato gnocchi, this version is made with whole milk ricotta cheese, making them delicate, rich, and surprisingly simple to prepare. They can even be made ahead and frozen for up to a month, so you’ll always have a quick homemade pasta option on hand.
While gnocchi are delicious with nearly any sauce, pan-frying them gives each bite a golden, crispy exterior while keeping the inside soft and airy. I love serving them with fresh homemade pesto, but they’re equally good with homemade simple marinara sauce, brown butter and sage, or a simple drizzle of olive oil and Parmesan. You can also use them in place of potato gnocchi for this fall gnocchi with butternut squash, brown butter, pancetta and sage recipe.
Why You’ll Love This Recipe
- Light and pillowy. Ricotta gnocchi are softer and more delicate than traditional potato gnocchi.
- Quick and easy. No need to boil potatoes, this dough comes together in minutes with simple ingredients.
- Make-ahead friendly. Freeze uncooked gnocchi for up to a month so you always have homemade pasta ready.
Key Ingredients in This Recipe
- Ricotta – Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery, making it hard to shape the gnocchi.
- Pecorino romano – Pecorino Romano is unlike the soft cheeses typically used for dips, ricotta for example. Instead, it is a hard, salty Italian cheese made from sheep’s milk.
- Eggs – Egg yolks act as the binder for the gnocchi.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for Success
- Drain the ricotta well: Excess moisture will make the dough sticky. If your ricotta seems wet, let it drain in a fine mesh strainer or cheesecloth for at least 30 minutes.
- Don’t overmix the dough: Mix just until combined. Over-mixing makes the gnocchi dense instead of light and pillowy.
- Flour lightly: Use just enough flour to bring the dough together. Too much flour will make the gnocchi heavy.
- Work in batches: If pan-frying, cook the gnocchi in a single layer so they crisp evenly. Overcrowding leads to steaming instead of browning.
How to Make Pan-Fried Ricotta Gnocchi (Step-by-Step)
In a large bowl stir together the ricotta, Romano cheese, egg yolks, salt and black pepper. Slowly stir in the flour until the mixture forms a soft, wet dough. Cover the bowl with plastic wrap and refrigerate for about an hour until the dough is firm.
Lightly flour a work surface. Divide dough into two equal balls and shape each into a 1”-thick rope. Cut the dough crosswise into ¾” pieces. Roll the dough on a gnocchi board or using the prongs on a fork.
When ready to use the Gnocchi, heat a medium skillet over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the gnocchi in a single layer and fry about 2 minutes each side, until the gnocchi is lightly browned on each side.
Serve as is or lightly tossed in your favorite pasta sauce.
Troubleshooting Ricotta Gnocchi
My dough is too sticky. This usually means there’s too much moisture in the ricotta. Try draining the ricotta overnight in a fine mesh strainer or squeezing it in cheesecloth. If the dough is already made I recommend adding a bit more flour until the dough is workable.
Best Sauces to Pair with Ricotta Gnocchi
While these pan-fried ricotta gnocchi are great on their own in just a little olive oil and butter, give these sauce pairings a try:
- Simple marinara sauce
- Brown butter and sage
- Creamy mushroom ragu sauce
- Slowly simmered 4-meat bolognese sauce
How to Freeze The Gnocchi
Once the gnocchi are arranged on the baking sheet, place into the freezer and freeze the gnocchi. Once frozen, divide gnocchi into portions. Transfer the gnocchi into freezer bags and store, frozen, for up to 1 month.
FAQ – Frequently Asked Questions
No! You can also boil them. Drop the gnocchi into salted boiling water and cook until they float to the surface, about 2–3 minutes.
Yes! Place uncooked gnocchi on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Cook from frozen, no need to thaw.
This usually means there’s too much moisture in the ricotta. Try draining it overnight in a fine mesh strainer, or add a bit more flour until the dough is workable.
Handle the dough gently and avoid overmixing. When pan-frying, sauté in a single layer without overcrowding the pan and gently turn. If boiling, wait for the gnocchi to float before removing them.
Ricotta gnocchi are versatile! They’re delicious with pesto, marinara, brown butter and sage, or even just tossed with olive oil and Parmesan.
Other Recipes to Try
If you enjoy this ricotta gnocchi recipe, I recommend checking out some of these:
- Baked Sausage and Kale Baked Gnocchi
- Breakfast Gnocchi
- Fall Gnocchi with Butternut Squash, Brown Butter, Pancetta and Sage
- Spinach and Ricotta Gnudi
Pan-Fried Ricotta Gnocchi
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Ingredients:
- 1 pound whole milk Ricotta cheese, about 2 cups, any excess liquid drained
- 1 cup grated Pecorino Romano cheese
- 4 egg yolks
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup all-purpose flour, sifted
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
Instructions:
- In a large bowl stir together the ricotta, Romano cheese, egg yolks, salt and black pepper. Slowly stir in the flour until the mixture forms a soft, wet dough. Cover the bowl with plastic wrap and refrigerate for about an hour until the dough is firm.
- Lightly flour a work surface. Divide dough into two equal balls and shape each into a 1”-thick rope. Cut the dough crosswise into ¾” pieces. Roll the dough on a gnocchi board or using the prongs on a fork.
- Cover a baking sheet with parchment paper and place the cut pieces onto it, lightly flouring the parchment paper if the pieces of dough begin to stick. Continue until all dough is used.
- Chill the gnocchi for 10 minutes. If not using the gnocchi right away follow instructions below to freeze the gnocchi.
- When ready to use the Gnocchi, heat a medium skillet over medium heat, add the olive oil and heat through. Add the butter and allow to melt.
- Add the gnocchi in a single layer and fry about 2 minutes each side, until the gnocchi is lightly browned on each side. Serve as is or lightly tossed in your favorite pasta sauce.
Notes:
Nutrition:
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The following was under the heading at the top of the recipe: “These pan-fried ricotta gnocchi are light, pillowy Italian dumplings with a golden, crispy exterior and tender inside.” For our dinner group of five, that description said it all! I would only add that they were best gnocchis I have ever had (and I heard several “amens” to my exclamation from my dinner companions).
So happy to hear it! Thank you for sharing!!