Ricotta Gnocchi with Meatballs
Ricotta Gnocchi with Meatballs is the kind of dish that brings rustic Italian comfort straight to your table—soft, pillowy gnocchi paired with hearty, savory meatballs and a rich marinara sauce.
Unlike traditional potato gnocchi, this version uses ricotta cheese, creating a lighter, creamier bite that melts in your mouth while still holding its shape beautifully. Each dumpling is delicate yet satisfying, capturing the essence of Italian simplicity: a few good ingredients transformed into something extraordinary.
The combination of buttery gnocchi, tangy tomato sauce, and tender meatballs makes this recipe both familiar and elevated, perfect for a Sunday family dinner or a cozy evening meal. It’s a dish that celebrates tradition while offering a luxurious twist, proving that true comfort food can also be elegant.
Why People Will Love Ricotta Gnocchi with Meatballs:
Light yet Comforting – Unlike potato gnocchi, ricotta gnocchi are soft, airy, and creamy, offering a melt-in-your-mouth texture while still being hearty and satisfying.
Cheesy Indulgence – Ricotta forms the base, enriched with butter and Parmesan, giving every bite a rich, savory depth that pairs perfectly with sauce.
Perfect Sauce Pairing – Tossed in marinara, the gnocchi absorb the tangy tomato flavor, creating a balance of freshness and richness.
Classic Italian Duo – Pairing gnocchi with meatballs brings together two Italian comfort icons in one dish, turning a simple meal into a full feast.
Rustic Elegance – With humble ingredients like flour, eggs, and ricotta, this dish transforms simplicity into something refined, showing off the beauty of Italian home cooking.
Family-Friendly – Tender dumplings and flavorful meatballs appeal to both kids and adults, making it a dish that pleases everyone at the table.
Versatile Dining – Whether served for a cozy weeknight dinner, a special Sunday gathering, or paired with wine for date night, this recipe adapts beautifully to any occasion.
Taste of Tradition – Hand-rolled gnocchi and slow-simmered sauce echo generations of Italian kitchens, delivering authenticity in both flavor and experience.
Key Ingredients
Ricotta Cheese – The heart of the gnocchi, giving them a creamy, delicate texture that’s lighter than potato-based versions while still rich and satisfying.
All-Purpose Flour – Provides the structure that binds the dough, ensuring the gnocchi hold their shape while staying pillowy soft.
Eggs – Add stability and richness, helping the ricotta and flour come together into a smooth, workable dough.
Parmigiano Reggiano (or Grated Cheese) – Infuses the gnocchi with nutty, savory depth while adding a touch of sharpness to balance the creaminess.
Butter – Used to toss the gnocchi after cooking, giving them a glossy, luxurious coating and enhancing their melt-in-your-mouth quality.
Marinara Sauce – Bright, tangy, and savory, the tomato sauce ties everything together, cutting through the richness of the cheese and butter.
Meatballs – Juicy, tender, and flavorful, they transform the dish from a side or starter into a complete, hearty Italian meal.
Expert Tips:
Drain the Ricotta Well – Excess moisture is the most common reason gnocchi turn heavy or fall apart. Place the ricotta in a fine sieve or wrap it in cheesecloth for at least 30 minutes before making the dough. A drier ricotta creates lighter, more stable gnocchi.
Use a Gentle Hand with Flour – Add flour gradually and stop as soon as the dough holds together. Too much flour makes dense, chewy gnocchi; too little will cause them to fall apart in the water. Aim for a dough that’s soft, slightly tacky, but not sticky.
Chill the Dough Before Shaping – Resting the dough for 20–30 minutes in the fridge helps firm it up, making it easier to roll and cut into even pieces without sticking.
Test One Gnocchi First – Before cooking a whole batch, boil a single gnocchi. If it holds its shape and floats, the dough is balanced. If it falls apart, add a touch more flour; if it’s too dense, you may have overmixed or added too much flour.
Shape with Texture – Rolling on a gnocchi board or pressing gently with a fork isn’t just for looks—the grooves help the sauce cling to each dumpling, giving you maximum flavor in every bite.
Cook in Small Batches – Crowding the pot lowers the water temperature, causing the gnocchi to stick together or become gummy. Work in batches, removing them quickly once they float to the top.
Pair Sauce and Meatballs Thoughtfully – A classic marinara balances the richness of ricotta, but you can elevate the dish with slow-simmered homemade meatballs for depth, or even switch to a creamy tomato sauce for extra indulgence.
Serve Immediately – Ricotta gnocchi are most delicate when freshly cooked. Toss them right away with butter, cheese, or sauce and serve hot for the best texture.
Reheat with Care – If you have leftovers, reheat gently in a skillet with a splash of sauce or butter rather than in the microwave, which can make the gnocchi rubbery.
Ricotta Gnocchi with Meatballs
Ingredients:
2 large eggs
2 cups all-purpose flour (plus extra for dusting)
2 cups dry ricotta cheese
Salt (for boiling water)
Butter (for serving)
Grated cheese (for serving)
Your favorite marinara sauce
Meatballs (homemade or store-bought)
Instructions:
Make the Dough:
In a large bowl, combine the ricotta cheese and eggs. Mix until smooth.
Gradually add 2 cups of flour, mixing until a dough forms. If the dough is sticky, add more flour as needed.
Shape the Gnocchi:
Take a large spoonful of dough and roll it into a log shape between your hands, dusting your palms with flour to prevent sticking.
Lay the logs out on a floured tray (you may need three large cookie sheets).
Cut the logs into pieces the size of your index finger. Roll each piece on a gnocchi board or gently press with a fork to create dimples.
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Cook the gnocchi in small batches; they are done when they float to the surface (about 2-3 minutes).
Use a slotted spoon to transfer the cooked gnocchi to a serving bowl.
Serve:
Toss the gnocchi with melted butter and grated cheese. Serve hot with your favorite marinara sauce and meatballs.
Tips:
For extra flavor, you can sauté garlic or herbs in the butter before tossing with the gnocchi.
Make Ahead: You can prepare the gnocchi in advance and freeze them. Just drop them into boiling water directly from the freezer without thawing.
Variations: Feel free to add herbs or spices to the dough for extra flavor!
Enjoy your delicious homemade ricotta gnocchi with meatballs!
Important Notes When Making Ricotta Gnocchi with Meatballs:
Quality of Ricotta Matters – Use full-fat, high-quality ricotta that’s firm and creamy. Watery ricotta will require more flour, which can make the gnocchi heavy instead of light and pillowy.
Moisture Control is Key – Always drain the ricotta before making the dough. The less moisture you start with, the less flour you’ll need, keeping the gnocchi tender.
Handle the Dough Gently – Mix until just combined; overmixing activates the gluten in flour, resulting in chewy gnocchi. A light hand ensures a soft, melt-in-your-mouth texture.
Consistency Check – The dough should feel soft and slightly sticky but still workable. If it’s too wet, add flour a little at a time; if too dry, a drizzle of beaten egg can bring it back together.
Cooking Water Must Be Well-Salted – Like pasta, gnocchi absorb salt from the boiling water. Generously salting the pot enhances their flavor and ensures they’re not bland inside.
Cook in Batches – Don’t overcrowd the pot. Adding too many gnocchi at once will lower the water temperature, making them stick or fall apart. Work in small batches for even cooking.
Don’t Overcook – Ricotta gnocchi are delicate and cook quickly. Once they float, give them only another 30–60 seconds before removing. Leaving them too long in the water will make them mushy.
Serve Right Away – Gnocchi taste best when freshly cooked and tossed immediately with butter, cheese, or sauce. Letting them sit can cause clumping and loss of texture.
Balance the Plate – The richness of gnocchi pairs best with a tangy marinara and tender meatballs. Garnish with fresh basil or parsley and a sprinkle of Parmigiano Reggiano for brightness.
Leftover Care – Store leftovers in a single layer in an airtight container with a little sauce to prevent sticking. Reheat gently in a skillet with butter or sauce, never in the microwave, to preserve their texture.
How to Enjoy Ricotta Gnocchi with Meatballs After Cooking
Serve Immediately for Best Texture
Ricotta gnocchi are delicate and taste best fresh from the pot. Toss them with melted butter, grated cheese, or directly with marinara sauce so they stay light and pillowy.
Pair with Hearty Meatballs
Serve the gnocchi alongside or underneath juicy meatballs bathed in marinara. The soft dumplings soak up the tomato sauce, while the meatballs provide rich contrast and substance.
Garnish for Freshness
Finish with freshly grated Parmigiano Reggiano, a drizzle of good olive oil, and a sprinkle of basil or parsley. This adds color, aroma, and balance to the creamy, savory flavors.
Complete the Meal
Add a crisp green salad (like arugula with lemon vinaigrette) to lighten the richness. Pair with garlic bread, focaccia, or ciabatta to help scoop up every drop of sauce.
Pair with the Right Drink
A glass of red wine such as Chianti or Sangiovese complements the acidity of the tomato sauce. For a lighter option, serve with sparkling water with lemon or a crisp white like Pinot Grigio.
Family-Style Presentation
Present gnocchi and meatballs in a large serving dish at the center of the table for a rustic, communal feel. It encourages sharing and highlights the dish’s Italian heritage.
Enjoy Leftovers Creatively
Reheat gently in a skillet with extra sauce to restore creaminess. Leftover gnocchi can also be pan-fried in butter until golden for a crisp-chewy texture—a delicious twist for the next day.
Nutrition Information:
For Ricotta Gnocchi with Meatballs (per serving, about 1 portion with gnocchi, sauce, and 2–3 medium meatballs, based on 6 servings):
Calories: 465 kcal | Total Fat: 19.8 g | Saturated Fat: 9.1 g | Monounsaturated Fat: 6.3 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 128 mg | Sodium: 780–950 mg (depending on sauce and added salt) | Total Carbohydrates: 45.6 g | Dietary Fiber: 3.4 g | Sugars: 4.8 g | Protein: 28 g
Frequently Asked Questions:
Can I use potato instead of ricotta to make gnocchi?
Yes, but it will be a different style. Potato gnocchi are denser and more traditional, while ricotta gnocchi are lighter and creamier. If using potatoes, make sure they are well-dried before mashing to avoid a gummy dough.
Can I make the gnocchi dough ahead of time?
Yes. You can prepare the dough, roll and cut it, then refrigerate for up to 24 hours before cooking. Place the pieces on a floured tray and cover loosely with plastic wrap to prevent sticking.
Can I freeze ricotta gnocchi?
Absolutely. Place uncooked gnocchi on a tray lined with parchment, freeze until solid, then transfer to a freezer bag. Cook directly from frozen in salted boiling water, adding an extra 1–2 minutes to the cooking time.
What kind of sauce works best with ricotta gnocchi?
A bright tomato-based marinara is classic, as it balances the richness of ricotta and meatballs. However, creamy sauces (like Alfredo or brown butter sage) also pair beautifully if you want a different twist.
How do I keep gnocchi from falling apart in the pot?
The key is well-drained ricotta and the right amount of flour. Also, make sure the water is at a gentle boil, not a roaring one. A rolling boil can break delicate gnocchi apart before they cook through.
How do I make sure the ricotta gnocchi dough isn’t too sticky?
Drain the ricotta thoroughly in a sieve or cheesecloth before mixing. Add flour gradually, just until the dough holds together. Too much flour makes dense gnocchi, while too little causes them to fall apart.
What’s the best way to shape gnocchi evenly?
Roll the dough into long logs on a floured surface, then cut into equal pieces about the size of your index finger. For sauce to cling better, roll them gently over a gnocchi board or press lightly with the back of a fork to create grooves.
How do I know when the gnocchi are cooked?
They cook quickly—just 2–3 minutes. Once they float to the surface, give them another 30–60 seconds, then remove with a slotted spoon. Overcooking makes them mushy.
How do I keep the meatballs juicy and tender?
Don’t overmix the meatball mixture—just combine until ingredients hold together. Adding a binder like egg and breadcrumbs locks in moisture, while simmering them gently in sauce ensures they stay soft and flavorful.
Can I cook the meatballs and gnocchi at the same time?
Yes, but separately. Simmer meatballs in sauce while boiling gnocchi in salted water. Combine them only at the end, tossing everything gently with marinara to prevent the gnocchi from breaking apart.