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Easy homemade ricotta gnocchi served with a delicious parmesan and broccoli cream sauce. You won’t believe how easy it is to make these ricotta dumplings from scratch and how light and delicious they are. The sauce is guaranteed to be your new favourite!

Homemade potato gnocchi are something I love to make. When done right they are light as can be, soft and pillowy. Serve them with you’re favourite pasta sauce and it’s a meal made in heaven!

The thing is homemade potato gnocchi can be a little time consuming. They can also be a little tricky to make without a few key tips and tricks (see our full tutorial here if you want to make perfect potato gnocchi) so what’s the alternative?

Ricotta gnocchi! Oh yes, you don’t need to make gnocchi with potatoes, you can make them with ricotta instead and the whole process is so much easier.

This recipe is made with an incredible and totally addicting parmesan and broccoli cream sauce. I mean, everyone raves about this sauce it’s just so good!

P.S No time to make any kind of gnocchi from scratch? No worries, use store-bought stuff and toss them with the incredible sauce. It’s the perfect meal either way!

How to make Homemade Ricotta Gnocchi – step by step

Top Tip: The trick to making the best ricotta gnocchi is to use as less flour as possible. Always add the flour a little at a time so you can keep an eye on the texture of the dough.

Add all the gnocchi ingredients apart from the flour in a large mixing bowl and stir with a wooden spoon or spatula until thoroughly combined (photos 1 & 2).

Gradually add the flour while stopping to fold it into the ricotta mixture. Keep doing this until a soft dough forms (photo 3).

Tip: I find the amount of flour needed depends on the creaminess of the ricotta (some can be wetter than others). Keep adding the flour until the dough is soft and easy to handle without sticking to your hands.

Dust a work surface with flour and tip the dough out from the bowl. Shape the ricotta gnocchi dough into a rough rectangle log shape and cut it in half. The dough will be quite sticky at the edges you cut so always dust the knife with flour before cutting and then lightly dust the cut edges (photo 4 & 5).

Divide each half in half again so you have 4 pieces of dough (photo 6). Carefully roll each piece of dough into a long log that’s around 1/2 inch to 1 inch (photo 7).

Cut each rolled out log into gnocchi (small-medium sized) and set them aside on a flour-dusted chopping board or surface.

How to prepare the Broccoli Cream Sauce

Bring a large pot of salted water to a boil. Cut the thick stalk off the broccoli so you only have florets left. Add them to the boiling water for 1 minute then remove with a slotted spoon and set aside (keep the water boiling).

Finely chop the garlic and fry it in a little olive oil in a large pan. Roughly chop the broccoli into small-medium pieces and add to the garlic.

Fry for 30 seconds to 1 minute then add the cream, nutmeg and salt and pepper. At this point add the gnocchi to the boiling water.

Bring the cream to a boil then add the parmesan. Keep the sauce simmering until it started to thicken then remove the gnocchi from the water with a slotted spoon and add to the sauce.

Toss to coat in the sauce, season with more salt and pepper and serve.

Other ways to serve this sauce

• Serve the sauce over steak (I normally omit the broccoli and add a little extra parmesan & serve with these fried gnocchi).
• Broccoli rabe ricotta gnudi with parmesan cream
• Veal cutlets with prosciutto and parmesan cream

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’ve tried this homemade gnocchi with broccoli cream sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

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5 from 6 votes

Homemade ricotta gnocchi broccoli cream sauce

Easy homemade ricotta gnocchi served with a delicious broccoli cream and parmesan sauce. You won’t believe how easy it is to make these ricotta dumpling from scratch and how light and delicious they are.

Course Main Course

Cuisine Italian

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6 – 8 servings

Calories 557kcal

Author Emily Kemp

Ingredients

For The Ricotta Gnocchi

• ▢ 1 3/4 – 2 cups flour , plus extra for dusting (250g-300g)
• ▢ 3 large eggs
• ▢ 14 oz ricotta cheese (400g)
• ▢ 1/4 cup parmesan cheese , grated (20g)
• ▢ salt and pepper to season

For The Sauce

• ▢ 1 small broccoli
• ▢ 2 cloves garlic
• ▢ 1 1/4 cup heavy (double) cream (300ml)
• ▢ 1/2 cup parmesan cheese (50g)
• ▢ 1/2 tbsp olive oil
• ▢ 1 pinch nutmeg
• ▢ salt and pepper

Instructions

• Add all the gnocchi ingredients apart from the flour in a large mixing bowl and stir with a wooden spoon or spatula until thoroughly combined.
• Gradually add the flour while stopping to fold it into the ricotta mixture. Keep doing this until a soft dough forms. *See notes
• Tip: I find the amount of flour needed depends on the creaminess of the ricotta (some can be wetter than others). Keep adding the flour until the dough is soft and easy to handle without sticking to your hands.
• Dust a work surface with flour and tip the dough out from the bowl. Shape the ricotta gnocchi dough into a rough rectangle log shape and cut it in half. The dough will be quite sticky at the edges you cut so always dust the knife with flour before cutting and then lightly dust the cut edges.
• Divide each half in half again so you have 4 pieces of dough (photo 6). Carefully roll each piece of dough into a long log around 1/2 inch to 1 inch thick.
• Cut each rolled out log into gnocchi (small-medium sized) and set them aside on a flour-dusted chopping board or surface.
• Bring a large pot of salted water to a boil. Cut the thick stalk off the broccoli so you only have florets left. Add them to the boiling water for 1 minute then remove with a slotted spoon and set aside (keep the water boiling).
• Finely chop the garlic and fry it in a little olive oil in a large pan. Roughly chop the broccoli into small-medium pieces and add to the garlic.
• Fry for 30 seconds to 1 minute then add the cream, nutmeg and salt and pepper. At this point add the gnocchi to the boiling water.
• Bring the cream to a boil then add the parmesan. Keep the sauce simmering until it started to thicken then remove the gnocchi from the water with a slotted spoon and add to the sauce.
• Toss to coat in the sauce, season with more salt and pepper and serve.

Notes

• The amount of flour will depend on how wet the ricotta is an how large your eggs are. Keep adding a little at a time until a dough forms.
• Always use as less flour as possible and dust your hands to prevent the dough from sticking when rolling.
• I like to sieve the flour into the ricotta so it is totally lump free.

Nutrition

Calories: 557kcal | Carbohydrates: 42g | Protein: 21g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 191mg | Sodium: 277mg | Potassium: 510mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1860IU | Vitamin C: 91mg | Calcium: 344mg | Iron: 3.4mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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