Easy homemade ricotta gnocchi served with a creamy parmesan and broccoli sauce. These ricotta dumplings are surprisingly simple to make from scratch, light and tender. The parmesan-broccoli sauce is rich, comforting, and sure to become a favourite.
Homemade potato gnocchi are wonderful when you have the time: pillowy, light and delicious with your favourite sauce. But they can take longer and require a few technique tips to get them just right.
If you’re after a quicker option that still delivers the classic gnocchi texture, try ricotta gnocchi. Made with ricotta instead of potatoes, they come together faster and are wonderfully soft.
The broccoli and parmesan cream sauce that accompanies these gnocchi is irresistible — creamy, garlicky and full of bright broccoli flavour. If you’re short on time, store-bought gnocchi work beautifully too; toss them in the sauce for an equally satisfying meal.
How to make Homemade Ricotta Gnocchi – step by step
Top Tip: Use as little flour as needed. Add it gradually so you can judge the dough’s texture and avoid making it heavy.
In a large mixing bowl, combine the ricotta, eggs, parmesan and seasoning. Stir until smooth and evenly mixed.
Add the flour a little at a time, folding it in until a soft dough forms. The exact amount will vary depending on how wet your ricotta is; stop when the dough is soft, holds together and doesn’t stick to your hands.
Lightly flour a work surface and turn the dough out. Shape it into a rough rectangular log, then cut it in half. Dust the knife with flour before each cut and lightly dust the cut edges to prevent sticking.
Divide each half into two so you have four pieces. Roll each piece into a long log about 1/2 to 1 inch thick. Cut the logs into small to medium gnocchi and place them on a flour-dusted board.
Keep the dough as light as possible; dust your hands with flour when rolling to prevent sticking. If you prefer a smoother dough, sieve the flour before adding it so there are no lumps.
How to prepare the Broccoli Cream Sauce
Bring a large pot of salted water to a boil. Trim the thick stalk from the broccoli and add the florets to the boiling water for 1 minute. Remove with a slotted spoon and set aside, leaving the water boiling for the gnocchi.
Heat a little olive oil in a large pan, add finely chopped garlic and cook briefly until fragrant. Roughly chop the blanched broccoli and add it to the garlic; cook 30 seconds to 1 minute.
Pour in the cream, add a pinch of nutmeg and season with salt and pepper. As the sauce heats, add the gnocchi to the boiling water and cook until they float and are tender.
Bring the cream to a gentle boil, then stir in the parmesan. Let the sauce simmer until it begins to thicken, then remove the gnocchi from the water with a slotted spoon and transfer them to the sauce.
Toss the gnocchi so they are well coated in the sauce, adjust seasoning to taste and serve immediately.
Other ways to serve this sauce
- Omit the broccoli and use the parmesan cream over steak, or toss with pan-fried gnocchi for a crisp finish.
- Use it with ricotta gnudi and broccoli rabe for a different leafy green variation.
- Serve the sauce with veal cutlets and prosciutto for a rich, comforting main.
More Italian Gnocchi recipes
- Gnocchi alla Sorrentina
- Easy Pesto Gnocchi
- Gnocchi with a Brown Butter Sage Sauce
- Easy Sausage Ragu with Ricotta Gnocchi
If you try this homemade ricotta gnocchi with broccoli cream sauce or any other recipe, please rate it and leave a comment to share how it turned out — feedback is always welcome!
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Homemade ricotta gnocchi broccoli cream sauce
By Emily
Ingredients
For The Ricotta Gnocchi
- 1 3/4 – 2 cups flour, plus extra for dusting (250–300 g)
- 3 large eggs
- 14 oz (400 g) ricotta cheese
- 1/4 cup grated parmesan (about 20 g)
- Salt and pepper, to season
For The Sauce
- 1 small broccoli
- 2 cloves garlic
- 1 1/4 cups heavy (double) cream (300 ml)
- 1/2 cup parmesan (about 50 g)
- 1/2 tbsp olive oil
- Pinch of nutmeg
- Salt and pepper, to taste
Instructions
- Add the ricotta, eggs, parmesan and seasoning to a large bowl and mix until smooth.
- Gradually add the flour, folding it in until a soft dough forms. See notes for tips on flour amount.
- Dust a work surface with flour, turn out the dough and shape into a rectangular log. Cut in half, dusting the knife as needed.
- Divide each half into two pieces (four total). Roll each piece into a log about 1/2–1 inch thick and cut into gnocchi.
- Bring a large pot of salted water to a boil. Blanch the broccoli florets for 1 minute, then remove and set aside.
- Sauté the garlic in olive oil, add the chopped broccoli and cook briefly. Add the cream, nutmeg and seasoning.
- Add the gnocchi to the boiling water; when they float, remove with a slotted spoon and add to the sauce.
- Stir in the parmesan and simmer until the sauce thickens. Toss the gnocchi in the sauce, adjust seasoning and serve.
Notes
- The flour needed varies with ricotta moisture and egg size; add a little at a time until the dough comes together.
- Use as little flour as possible to keep the gnocchi light. Dust your hands and work surface to prevent sticking.
- Sifting the flour into the ricotta helps avoid lumps and creates a smoother dough.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an approximation.
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