Riccota gnocchi recipe

Melt-in-your-mouth, pillowy Italian ricotta gnocchi. You won't believe how delicious and quick to make they are! You only need 4 ingredients.

When you want gnocchi in a hurry this easy 3 ingredient ricotta gnocchi recipe is what you need! Ricotta gnocchi are lighter than potato gnocchi and in less than an hour you'll have delicious pillows of deliciousness ready for dinner. Just pair with your favorite sauce and enjoy!

These pillowy ricotta gnocchi are easier than you’d expect and pair beautifully with all your favorite sauces. Learn how to make homemade ricotta gnocchi.

How to make fluffy ricotta gnocchi from scratch using an authentic Italian recipe and tips for getting tender pillowy results.

These ricotta gnocchi only take 10 minutes to make, and are so delicious! You can even make them ahead of time, freeze them, and use when you're ready!

The easiest homemade gnocchi recipe -- made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!

Ricotta gnocchi is an easier and lighter version of classic potato gnocchi. Make this ricotta gnocchi recipe for a special night in.

Ricotta Gnocchi (Gnocchi di Ricotta) is an Italian favourite - they are so simple to prepare, incredibly comforting and delicious. These quick, light little dumplings are the easiest gnocchi to make and are ideal for experienced cooks and beginners alike. We have a few simple tips to help along the way to make the best Ricotta Gnocchi.

Using ricotta, you can make homemade gnocchi from scratch in less than 30 minutes. It's real Italian food - fast! The gnocchi is light and fluffy, just like potato gnocchi. I've provided two sauces because I can't decide which is better so choose which one you prefer! The browned butter lets the flavour of the gnocchi shine through. But you can't be too generous with butter and I like my pasta saucy, so I've provided a classic tomato sauce too.

Be sure to serve these hot, light & airy dumplings in a light sauce as these are filling! I prefer a light pesto, light marinara but, a brown butter mixed with some herbs is my favorite!