The gluten-free ricotta gnocchi are one of those dishes that disappear in an instant at our house. They are soft, light and really quick to prepare, and every time we make them we remember why we love them so much.
Compared to classic potato gnocchi, these quick ricotta gnocchi require very little handling and no resting time: you just need well-drained ricotta, a bit of rice flour, a touch of potato starch and the dough is ready. The result is a simple, genuine first course, perfect for anyone looking for a gluten-free alternative that doesn’t give up on flavor.
They are ideal for those days when you want something tasty but don’t have much time to cook: they form in a moment and cook in a few seconds. We love them with a creamy sauce, but they are also great with butter and sage or a fresh tomato sauce. 😊
And if you, like us, love gnocchi, also try:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
GLUTEN-FREE RICOTTA GNOCCHI
- 2 cups ricotta cheese
- 1 7/8 cups rice flour
- 1/3 cup potato starch
- salt
- 1 egg
- nutmeg
- 1/3 cup Parmesan cheese
Tools
GLUTEN-FREE RICOTTA GNOCCHI
- 1 Bowl mixing bowls
- 1 Cutting board cutting board
- 1 Scale kitchen scale
Steps
Place the ricotta in a bowl and work it with a fork. Add the egg, a pinch of salt, the Parmesan and a pinch of nutmeg.
Combine the rice flour and potato starch. Knead quickly until you obtain a soft but not sticky dough. If necessary, add a tablespoon of rice flour.
Divide the dough into rolls and cut the gnocchi. You can leave them smooth or score them with a fork.
Your gluten-free gnocchi are ready — drop them into salted boiling water. When they float (about 2–3 minutes), gently drain them with a slotted spoon. 😊
✨Notes
Well-drained ricotta: the drier it is, the less flour you’ll need and the softer the gnocchi will stay.
Quick dough: don’t overwork it, otherwise it becomes gummy.
Gentle cooking: drain them with a slotted spoon to avoid breaking them.
Variations: add chopped spinach, lemon zest or fresh herbs to the dough.
FAQ (Questions and Answers)
What type of ricotta should I use for the gnocchi?
The ideal ricotta is cow’s milk ricotta, well drained. The drier it is, the less flour you’ll need and the softer the gnocchi will remain.
Can I replace rice flour?Yes, you can use very fine cornmeal or a gluten-free flour blend, but rice flour gives a more delicate and light result.
Can ricotta gnocchi be frozen?
Yes. Arrange them on a floured tray, freeze them and then transfer them to a bag. Cook them from frozen.
Why do my gnocchi fall apart during cooking?
Probably the ricotta was too wet or the dough was overworked. Add a little more flour and work quickly.
