Ricotta Gnocchi

Ingredients & Substitutions

Here I explain the ingredients for my ricotta gnocchi recipe, why I chose them, and which changes I would (or wouldn’t) make. For measurements, see the recipe card.

• Whole Milk Ricotta Cheese – The base of the gnocchi, instead of mashed potatoes. I recommend the full-fat kind for the creamiest texture, but 2% should work. Ricotta varies a lot in moisture and is usually too wet right out of the tub, which is why I include a draining step with it (see below).
• Einkorn Flour (a.k.a. Ancient Wheat Flour) – I used all-purpose flour in my pasta class in Italy where the wheat is different, but here in the U.S. I prefer this einkorn flour, which is an ancient variety of wheat that’s lower glycemic than modern wheat. It does contain gluten, but some people (myself included) find it easier to tolerate. If your needs are different, you can use spelt flour for a similar soft result or regular all-purpose flour for a slightly firmer texture. A gluten-free flour blend may work, but let me know how it goes if you try it. I don’t recommend replacing it with more almond flour, as the gnocchi can fall apart, so if you need fully gluten-free, try my cauliflower gnocchi instead.
• Whey Protein Powder – Specifically, I used this unflavored whey protein isolate. I don’t recommend anything flavored. You could try another type of protein powder, such as collagen or plant-based protein, but I can’t guarantee that the texture will turn out. I did test leaving out the protein powder altogether, which made the ricotta gnocchi more fragile but also softer, so you can do that if you like.
• Wholesome Yum Blanched Almond Flour – I use my super-fine blanched almond flour here to make the gnocchi more tender and a little more nutrient-packed. It doesn’t bind like wheat flour, so don’t replace the einkorn with more almond flour or the dough may fall apart.
• Grated Parmesan Cheese – Gives the dough a savory, cheesy flavor, but just as important, it helps with binding as it melts during cooking. Finely grated parmesan works best, the kind that’s like a powder. Larger shreds won’t blend into the dough as well.
• Egg – Helps bind the ricotta and flours together. This dough is already delicate, so I don’t recommend substitutes here.
• Sea Salt – A little for the dough, plus more for the simmering water.

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How To Make Ricotta Gnocchi

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Drain the ricotta. Set it in a fine mesh strainer lined with a paper towel or cheesecloth, over a bowl. Let it drain in the fridge until it’s thick and not watery, like the picture below. Blot it dry with paper towels.
2. Make and rest the dough. In a large bowl, stir together the drained ricotta, egg, Parmesan, and salt. Gently fold in the einkorn flour, almond flour, and whey protein isolate. I stop mixing once it comes together into a soft dough. Let the dough rest so the flours can absorb some of the moisture.

3. Test and roll the gnocchi. Gently simmer one small piece in salted water before shaping the rest. If it falls apart, fold another tablespoon of einkorn flour into the dough and test again. Divide the dough into 4 pieces and roll each into a thin rope on a lightly floured surface.
4. Cut and shape. Cut the ropes into small pillows, using a knife or bench scraper. You can leave them plain, but I like to roll them gently over the tines of a fork to make ridges.

5. Cook in batches. Gently place the gnocchi in simmering water and cook until they float to the top. (This goes really fast!) I use a slotted spoon to lift them out without breaking them. Below is what they look like without the pan frying step, just garnished with fresh black pepper, parsley, and more Parm.

6. Pan sear if you like. If you want that golden brown texture and a little crispness on the outside, add the ricotta gnocchi to a skillet coated with plenty of olive oil or melted butter, and let both sides turn golden. This is my favorite because it improves the texture!

Why Ricotta Gnocchi Fall Apart & How To Fix It

Ricotta gnocchi are naturally more delicate than potato gnocchi. Mine fell apart a few times before I settled on the ratio that worked for this recipe, but even then, how I need to adjust the flour differs a little each time I make them. That’s why I always test one gnocchi before cutting and rolling the whole batch. Here are some reasons they can fall apart and what to do:

• Your ricotta is too wet – This is the biggest culprit. If the ricotta still has a lot of moisture, you’ll need more flour, which can make the gnocchi heavier and the dough very sticky. I drain my ricotta until it’s thick, creamy, and scoopable (not the least bit runny but not so dry that it crumbles!), then pat it dry before mixing the dough. See my picture above to see how it should look.
• You need a little more flour – It should be soft and slightly tacky, but not goopy. If your test gnocchi falls apart in the boiling water, gently fold in 1 tablespoon of einkorn flour at a time and test again until you get one that stays intact. Be careful not to add too much, or you’ll lose that soft texture.
• Your dough is too warm – After resting, the dough should still feel cold. If it has warmed up and gotten extra sticky, refrigerate it for about 30 minutes before adding more flour. Sometimes chilling is all it needs to firm up.
• Your water is boiling too hard – Keep the water at a gentle simmer, not a rolling boil. Big bubbles can make the ricotta gnocchi move around too much and fall apart even if the dough is just right.

And if your gnocchi stay together but turn chewy or dense, that’s usually the opposite problem: too much flour. Add only as much as you need to make the dough workable.

Meal Prep Options

I tested making these ahead in a few ways. For all of them, I recommend keeping the ricotta gnocchi uncooked until you’re ready to eat, because they really taste best cooked fresh! Here are some options:

• Make the dough ahead – Mix the dough, form into a ball, and wrap tightly in plastic wrap. Keep in the refrigerator for up to 2-3 days, until ready to roll and cut the individual gnocchi. This can actually make the process easier because the dough will be cold!
• Shape ahead – Arrange the ricotta gnocchi in a single layer on a parchment lined baking sheet. Cover with plastic wrap and store in the fridge. They can dry out a little, so I prefer to do this no more than 1 day ahead.
• Freeze before cooking – Freeze the formed gnocchi on a parchment paper lined baking sheet until firm, then transfer to a freezer bag. Add them to gently simmering water directly from frozen, without thawing, and cook until the gnocchi rise to the top.

Serving Ideas

Since this ricotta gnocchi recipe is so protein-packed, it can easily be a main dish or even a meal! Try them with:

• Sauces – Toss them with my homemade marinara sauce, basil pesto, or Alfredo sauce. For something even simpler, brown butter with sage (the one from my honeynut squash recipe is perfect here!) or garlic butter works really well.
• Soups – Add them to my creamy chicken soup, or swap them instead of potatoes in my marry me chicken soup! The only thing is these ricotta gnocchi are very delicate, so I only add them in the last few minutes and serve right away. You can cook them right in the soup as long as you keep it at a gentle simmer when adding them. I don’t recommend storing a soup with them for later.
• Proteins – If you’re serving the gnocchi as a side and want an extra high protein meal, pair them with my simple baked salmon, crispy chicken, or air fryer pork chops.
• Salads – You know I have to have my veggies! Try my kale Caesar salad or Brussels sprout salad for some freshness and crunch on your plate.