Go Back

Homemade Ricotta Gnocchi

Please note the pasta dough refrigeration time.
Course: Main
Cuisine: Italian
Author: Hip Foodie Mom


  • 1 lb. whole milk ricotta cheese
  • 2 large eggs
  • about 2 cups or 9 oz. all-purpose flour, plus more for the dough and kneading
  • 1 teaspoon salt


  • In a large bowl, combine all of the ingredients and mix well using a rubber spatula, rubber dough scraper or your hands. Knead/mix the dough for about 2-3 minutes. The dough should be somewhat wet and sticky. The dough should come together within a few minutes; be careful not to overwork the dough.
  • Transfer the dough onto a well-floured work surface then using your hands, bring it together and shape into a round mound. Wrap in plastic wrap and refrigerate for 30 minutes to one hour.
  • When ready, unwrap the dough (sprinkle on a little flour to help you work with the dough if needed) and cut the dough into 3-4 pieces and then roll each piece into 12-inch long ropes or as long as you can get it (about 3/4-inch thick). While rolling, if needed, add a little extra flour to prevent the dough from sticking to your hands or your work surface.
  • Using a bench scraper or knife, cut the ropes into little squares (about 1 inch wide). If a gnocchi design is desired, take a piece of gnocchi dough and make a dent into the middle of the dough with your two fingers (index finger and middle finger). Then, using the back of a fork, roll the dough piece off the back of the fork to create lines in the gnocchi, while keeping the curved shape of the pasta.
  • When finished, transfer the gnocchi to a baking sheet with flour and shake the sheet so that the flour lightly coats each piece. At this point, you can either cook the gnocchi or freeze it. If freezing, place the baking sheet with gnocchi into freezer and freeze for about 2 hours until the gnocchi are hardened. Then, transfer the frozen gnocchi to a plastic container or resealable bag. When you are ready to cook the gnocchi, simply remove from the freezer and continue with the directions below.