Homemade Ricotta Gnocchi with Marinara Sauce Recipe

If you’ve ever dreamed of making pillowy, melt-in-your-mouth gnocchi from scratch, then you’re in for a treat with this Homemade Ricotta Gnocchi with Marinara Sauce Recipe. It’s one of those dishes that feels fancy but comes together surprisingly easily, and honestly, once you try it, I bet you’ll never look at store-bought gnocchi the same way again.

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Ingredients You’ll Need

I love keeping this recipe straightforward with simple ingredients that combine beautifully. The ricotta’s creaminess is the star, and a good quality parmesan really elevates the dish. When choosing ricotta, I recommend whole milk or sheep’s milk ricotta for richness and flavor – it makes all the difference.

• Ricotta cheese: Whole sheep’s milk ricotta is ideal for its creamy texture and subtle tang.
• All-purpose flour: Start with the amount listed but keep some extra on hand for dusting – sometimes a little more is needed to get the dough just right.
• Parmesan Reggiano cheese: Freshly grated for the best flavor; it adds a lovely nutty depth.
• Egg: Helps bind the dough together while keeping it tender.
• Marinara sauce: Thick homemade sauce works best, clinging perfectly to the gnocchi’s nooks and crannies.

Variations

This Homemade Ricotta Gnocchi with Marinara Sauce Recipe is wonderfully versatile, and I always encourage you to play around with it. I’ve tried adding fresh herbs into the dough for little bursts of flavor or swapping traditional marinara for a creamy sage butter sauce when I’m feeling indulgent.

• Spinach gnocchi: I like folding finely chopped spinach into the dough for a vibrant color and bonus nutrients.
• Gluten-free version: Substitute all-purpose flour with a cup-for-cup gluten-free baking mix; just be sure to adjust the flour amount as the dough consistency changes.
• Spicy sauce: Throw in red chili flakes to your marinara for a bit of heat that my family adores.

How to Make Homemade Ricotta Gnocchi with Marinara Sauce Recipe

Step 1: Strain the Ricotta

This step made a huge difference for me the first time I tried it. Place your ricotta cheese in a fine mesh sieve or cheesecloth-lined colander and let it drain in the fridge for a couple of hours, or ideally overnight. This removes excess moisture, which is crucial so your gnocchi dough isn’t too wet and sticky. Trust me, this little patience goes a long way.

Step 2: Mix the Dough

In a medium bowl, combine the drained ricotta with one egg, grated parmesan, and one cup of flour. Gently fold everything together until the mixture forms a soft dough. If it feels too sticky, sprinkle in a bit more flour. You want it pliable but not dry. I’ve learned that the dough’s texture is the secret to those delicate little pillows of delight.

Step 3: Shape and Cut the Gnocchi

Dust your pastry board with flour, then gather the dough and shape it into a smooth ball. Divide it into five equal pieces and roll each into a tube about ½ to 1 inch thick. Slice these tubes into roughly ¾-inch pieces – but if you prefer bigger or smaller gnocchi, feel free to adjust. Next, lightly press each piece down the back of a fork to create ridges; these little grooves help grab all that yummy marinara sauce.

Step 4: Cook the Gnocchi

Bring a large pot of water to a rolling boil and add plenty of salt – your water should taste like the sea. Carefully drop your gnocchi in batches so they don’t stick together. They cook quickly: once they float to the surface, let them cook for about 30 seconds more, then fish them out with a slotted spoon. This usually takes about 3 minutes total. Be gentle when handling them so they don’t tear.

Step 5: Toss with Marinara Sauce

Toss the cooked gnocchi gently in your warm marinara sauce, making sure every pillow is coated. You’re going to love how the sauce clings to those ridges we made earlier. Serve immediately and get ready for some serious compliments!

How to Serve Homemade Ricotta Gnocchi with Marinara Sauce Recipe

Garnishes

My go-to garnish is a generous sprinkle of freshly grated parmesan and a few torn basil leaves. The herb adds a fresh note that brightens the rich ricotta, while the extra parmesan amps up the cheesy goodness. Sometimes, I like a drizzle of high-quality extra virgin olive oil and a crack of black pepper for a bit of sophistication.

Side Dishes

I love pairing this dish with a simple green salad dressed in a tangy vinaigrette to cut through the richness. Garlic bread or crusty Italian bread works wonderfully too—perfect for mopping up every last bit of marinara sauce.

Creative Ways to Present

For dinner parties, I’ve plated the gnocchi neatly stacked in shallow bowls with a sprig of fresh oregano on top and a side ramekin of extra sauce. It feels elegant without fuss and is super inviting. You can also sprinkle crushed toasted pine nuts or red pepper flakes for added texture and heat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can be rare around here!), store them in an airtight container in the fridge for up to 2 days. I like to toss them with a little extra olive oil first to prevent sticking.

Freezing

I’ve had great luck freezing shaped but uncooked gnocchi. Lay them out on a floured baking sheet so they don’t touch, freeze until solid, then transfer to a freezer bag. When you’re ready, just boil them straight from frozen—adding a minute or two to cooking time.

Reheating

Leftover cooked gnocchi reheat best gently in a warm skillet with a splash of sauce or olive oil. Microwaving tends to make them clump or get gummy, so avoid that if you can.

FAQs

Final Thoughts

I absolutely love how this Homemade Ricotta Gnocchi with Marinara Sauce Recipe turns out — it’s light, satisfying, and a joy to make from scratch. The first time I made it, my family went crazy for it and it’s quickly become a staple in our rotation when we want something a little special but not complicated. I hope you enjoy making and sharing this recipe as much as I do—it truly feels like a warm hug on a plate. Give it a go and let me know how it turns out for you!

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