Ricotta gnocchi with lemon and parsley, without potatoes, soft and delicate: a simple recipe for homemade gnocchi, fragrant and perfect in any season.
Ricotta gnocchi with lemon and parsley are one of those first courses that conquer: few ingredients, an essential process, and a light, elegant, and surprisingly balanced final result. A recipe that stems from the desire to bring something homemade, uncomplicated, and genuine to the table.
In this version, the gnocchi are prepared without potatoes, relying on the softness of cow’s milk ricotta and the right amount of flour to achieve a soft and easy-to-work dough. The Parmigiano Reggiano adds savoriness, while the lemon zest gives a fresh and fragrant note that makes the dish suitable all year round, without confining it to a specific season. Parsley, even in dried form, adds flavor delicately.
These gnocchi are designed for those who love homemade first courses but look for accessible recipes, without complicated steps or techniques. Their consistency makes them perfect for simple seasoning: a pat of butter enveloping the freshly drained gnocchi and the aroma of lemon released by the heat are enough to enhance them without covering their taste.
Ideal for a well-curated yet informal lunch, these ricotta gnocchi are one of those preparations to remember and remake often, as they manage to be simultaneously simple, refined, and extremely homely.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the special contact form you find at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 480.78 (Kcal)
- Carbohydrates 50.04 (g) of which sugars 5.59 (g)
- Proteins 26.25 (g)
- Fat 20.78 (g) of which saturated 13.22 (g)of which unsaturated 7.06 (g)
- Fibers 1.88 (g)
- Sodium 424.26 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta Gnocchi with Lemon and Parsley (without potatoes)
- 9 cow's milk ricotta
- 1 cup all-purpose flour
- 2 tablespoons Parmigiano Reggiano DOP
- 1 egg
- 1 tablespoon lemon zest
- 1 teaspoon dried parsley
- 1 pinch salt
Tools
- Bowl
- Strainer
- Lemon Grater
- Work Surface
- Dough Scraper
- Gnocchi Board
Recipe for Ricotta Gnocchi with Lemon and Parsley (without potatoes)
Start preparing the ricotta gnocchi by very well draining the ricotta in a fine-mesh strainer. For convenience, I do this the night before and place it in the refrigerator so in the morning I find it at the right consistency.
Transfer the ricotta into a bowl.
Add the salt, parsley, and grated Parmigiano Reggiano.
After briefly mixing, also add the zest of half an untreated lemon to the bowl.
Continue preparing the gnocchi by adding the egg.
Mix with a spoon until a homogeneous mixture is obtained.
All that’s left is to add the flour.
Add it in two or three goes and mix after each addition.
When you can no longer mix with the spoon, pour the dough onto the worktop and knead with your hands until you get a non-sticky loaf.
Divide the ricotta gnocchi dough into 6 – 8 parts.
Roll each part into a log about one inch in diameter.
Then divide the log with a knife or dough scraper.
All that’s left is to groove the gnocchi with the special gnocchi board or with the tines of a fork.
Store the ricotta gnocchi with parsley and lemon in the refrigerator until ready to cook; like classic potato gnocchi, they should be cooked in boiling water and are ready when they rise to the surface (1 – 2 minutes at most).
Ricotta Gnocchi with Lemon and Parsley (without potatoes)
These ricotta gnocchi with lemon and parsley are a simple, no-frills recipe, where the ricotta remains the star. Soft gnocchi, to be remade every time you crave a homemade first course without complications.
Also try the Creamy Salmon Gnocchi
FAQ (Questions and Answers)
Can I substitute all-purpose flour?
You can use type 1 flour or spelt flour, bearing in mind that they might absorb slightly more and make the dough less smooth.
Can ricotta gnocchi be prepared in advance?
Yes, you can shape the gnocchi and store them in the refrigerator for a few hours, well-floured and covered. It’s advisable to cook them the same day to keep them soft.
Can I freeze ricotta gnocchi?
Yes, you can freeze them uncooked, placing them on a tray well spaced apart. Once frozen, transfer them to a bag and cook them directly from frozen in boiling water.
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