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Easy Ricotta Gnocchi

Easy Ricotta Gnocchi

Author: Bobby Parrish • Sep 29, 2025

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Easy homemade ricotta gnocchi recipe tossed in a rich and hearty ragu sauce with red wine.

This recipe is with main ingredient , 
Prep time

30 minutes

Cook time

3 hours

Ingredients

For the gnocchi:

For the Butter Saue

Instructions

  1. Prepare the gnocchi by beating eggs in a large bowl. Add the ricotta and mix well. Add the lemon zest, parmesan cheese ½ teaspoon of salt and a few cracks of fresh pepper. Mix well with a spatula or wooden spoon.
  2. Add the flour a few spoonfuls at a time and mix until combined. Put some flour on a work surface and dump out the mixture. Divide the dough into 4-6 pieces and use your hands to roll into long logs about ¾ inch thick, if the dough is too wet, and a little more flour. Using a knife, cut logs into small gnocchi pieces and put on a sheet pan that has some flour on it, set aside. Gnocchi can be made 1 day ahead of time and kept covered in the fridge.
  3. Bring a pot of water to the boil. In the meantime, make the brown butter sauce by adding one stick of butter to a large ceramic non-stick pan along with the garlic, oregano, rosemary, and a pinch of salt. Let cook over low heat for 10-15 minutes, then remove the garlic and herbs.
  4. Bring a large pot of water to the boil. Salt pasta water so it tastes like the sea and add HALF of the gnocchi to the pot and boil for about 4 minutes, or until they all float to the top aggressively. Drain gnocchi well, and transfer to the brown butter sauce to cook on both sides until golden and crispy, about 5 minutes.
  5. Remove from pan using slotted spoon and garnish gnocchi with parmesan cheese. Enjoy!