If you’ve ever dreamed of making a restaurant-quality Italian meal right in your own kitchen, this easy Homemade Ricotta Gnocchi with Marinara Sauce recipe is your new best friend. With its delicate, fluffy texture and the rich tang of fresh marinara, this dish brings comfort and elegance to any weeknight dinner. It’s surprisingly simple to make, using just a handful of ingredients, and it delivers a deliciously satisfying meal that feels like a warm hug on a plate.
Why You’ll Love This Recipe
- Effortless Comfort: This recipe transforms simple ingredients into light, pillowy gnocchi that melt in your mouth.
- Fresh Homemade Flavor: Making your own ricotta gnocchi and sauce means no preservatives, just pure, bright taste.
- Quick Weeknight Winner: Ready to serve in under 30 minutes, perfect for busy evenings when you want something special with little fuss.
- Customizable Base: The gnocchi and marinara lend themselves perfectly to personal tweaks, from herbs to cheeses.
- Family Friendly: Kids and adults alike will adore the soft texture and mild, comforting flavors of this dish.
Ingredients You’ll Need
To create your own Homemade Ricotta Gnocchi with Marinara Sauce, you just need a handful of fresh, straightforward ingredients—each chosen for the perfect balance of flavor, texture, and color in every bite.
- Ricotta cheese: Use fresh, whole milk ricotta for the light, creamy base of the gnocchi.
- All-purpose flour: Provides just enough structure to hold the gnocchi’s delicate shape without weighing them down.
- Egg yolk: Binds the dough gently, adding richness and tenderness.
- Parmesan cheese: Adds a nutty, savory depth that enhances the overall flavor.
- Salt and pepper: Simple seasonings to brighten the gnocchi dough and the sauce.
- Garlic: Fresh garlic infuses the marinara with its signature aromatic warmth.
- Canned crushed tomatoes: The heart of the marinara, offering rich, vibrant tomato flavor.
- Olive oil: Used to sauté garlic and balance the sauce with a silky finish.
- Fresh basil: Adds a sweet, herbal note that lifts the marinara to another level.
Variations for Homemade Ricotta Gnocchi with Marinara Sauce
Feel free to get creative with this recipe—it’s remarkably adaptable for different tastes and dietary needs. Try these variations for your own spin on homemade Italian comfort food.
- Spinach Ricotta Gnocchi: Fold finely chopped sautéed spinach into the dough for a lovely green hue and added nutrients.
- Gluten-Free Option: Use a gluten-free flour blend to make the gnocchi suitable for gluten-sensitive eaters.
- Spicy Marinara: Add red pepper flakes to the sauce to bring in a gentle kick.
- Herb-Infused Sauce: Toss in extra fresh herbs like oregano or thyme for a more complex flavor profile.
- Cheesy Topping: Sprinkle with mozzarella or additional Parmesan before baking briefly for a gooey finish.
How to Make Homemade Ricotta Gnocchi with Marinara Sauce
Step 1: Prepare the Gnocchi Dough
Start by draining any excess liquid from your ricotta to keep the dough from becoming too wet. In a large bowl, mix the ricotta, egg yolk, grated Parmesan, salt, and pepper until smooth. Gradually add the flour, folding gently until you have a soft, slightly sticky dough that holds together but remains light.
Step 2: Shape the Gnocchi
Turn the dough onto a lightly floured surface and divide it into four equal portions. Roll each portion into a long rope about 1 inch thick. Using a knife or bench scraper, cut the rope into small 1-inch pieces. For classic ridges, gently roll each piece down the back of a fork with your thumb.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches to avoid overcrowding. Once they float to the surface, let them cook for another 30 seconds before removing with a slotted spoon. Drain well.
Step 4: Prepare the Marinara Sauce
While the gnocchi cook, heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant but not brown. Pour in the crushed tomatoes, season with salt and pepper, and simmer gently for 10-15 minutes to deepen the flavors. Stir in chopped fresh basil just before serving.
Step 5: Combine and Serve
Toss the cooked gnocchi gently in the marinara sauce to coat each piece evenly. Serve immediately, garnished with extra Parmesan and basil leaves.
Pro Tips for Making Homemade Ricotta Gnocchi with Marinara Sauce
- Drain the Ricotta Well: Excess moisture will make the dough too soft, so strain ricotta with a cheesecloth for 15-20 minutes.
- Don’t Overwork the Dough: Mix lightly to keep gnocchi tender; over-kneading leads to dense texture.
- Use Cold Water to Stop Cooking: After boiling, transfer gnocchi to an ice bath if not serving immediately to prevent overcooking.
- Simmer Sauce Low and Slow: A gentle simmer extracts the richest flavors without bitterness.
- Fresh Basil at the End: Adding herbs last preserves their bright, fresh aroma.
How to Serve Homemade Ricotta Gnocchi with Marinara Sauce
Garnishes
Nothing complements the softness of ricotta gnocchi like a sprinkle of freshly grated Parmesan, a few fragrant basil leaves, or a drizzle of good-quality extra virgin olive oil for a silky finish.
Side Dishes
Serve alongside a crisp green salad tossed in a light lemon vinaigrette or roasted garlic asparagus to brighten the plate. A warm slice of crusty artisan bread is perfect for scooping up any extra sauce.
Creative Ways to Present
For an elegant twist, plate the gnocchi in shallow bowls, topping with a dollop of whipped ricotta or a sprinkle of toasted pine nuts. Alternatively, transfer gnocchi and sauce into a buttered baking dish, top with fresh mozzarella, and bake until bubbly and golden for a cozy gratin.
Make Ahead and Storage
Storing Leftovers
Place any cooled gnocchi in an airtight container. Store separately from the marinara sauce in the refrigerator for up to 2 days to keep textures fresh.
Freezing
Lay uncooked gnocchi pieces on a parchment-lined baking sheet and freeze until firm (about 1 hour). Transfer to a freezer-safe bag for up to 1 month. Cook them directly from frozen by adding an extra minute to the boiling time.
Reheating
Warm the marinara gently on the stove, then toss in gnocchi to heat through just until tender. Avoid microwave reheating which can make gnocchi rubbery. For a crispy texture, finish under the broiler with a cheese topping.
FAQs
Can I use store-bought ricotta for this recipe?
Yes, but choose a high-quality whole milk ricotta and drain it thoroughly to achieve the best texture for the gnocchi.
What makes ricotta gnocchi different from traditional potato gnocchi?
Ricotta gnocchi uses ricotta cheese instead of potatoes in the dough, resulting in lighter, fluffier bites that cook quickly without needing potato prep.
Is it necessary to use fresh basil in the marinara?
Fresh basil adds bright herbal notes, but dried basil or Italian seasoning blends work well if fresh isn’t available.
Can I prepare the gnocchi dough in advance?
Yes, you can make the dough up to a day ahead, wrapped tightly and refrigerated. Shape and cook the gnocchi just before serving for best results.
How can I prevent the gnocchi from falling apart during cooking?
Ensure the dough is not too wet, handle gently when shaping, and avoid overcrowding the pot when boiling to give each piece space to cook evenly.
Final Thoughts
This Homemade Ricotta Gnocchi with Marinara Sauce recipe is a shining example of simple ingredients coming together to create magic on your plate. Its light texture, gorgeous tomato sauce, and quick preparation time make it a staple for anyone craving Italian comfort food without fuss. Grab your ricotta, roll up your sleeves, and enjoy the delight of homemade gnocchi with every fluffy, saucy bite.