Discover the secret to incredibly easy homemade ricotta gnocchi, perfectly paired with a luscious parmesan and broccoli cream sauce. Prepare to be amazed by how simple it is to craft these delicate ricotta dumplings from scratch, resulting in a dish that is wonderfully light, airy, and bursting with flavor. This creamy sauce isn’t just good; it’s destined to become your new culinary obsession!
The world of homemade pasta offers endless delights, and homemade potato gnocchi holds a special place in many hearts. When crafted with care, they transform into ethereal, soft, and pillowy clouds that melt in your mouth. Served with your favorite pasta sauce, they create a meal that truly feels like a taste of heaven.
However, the truth is, traditional potato gnocchi can be a bit demanding. The process often involves precise potato selection, careful mashing, and a delicate touch to avoid overworking the dough. It can be time-consuming and, for many, a little tricky without a few key tips and tricks. (If you’re up for the challenge, see our full tutorial here for perfect potato gnocchi). So, what’s the delightful alternative for those seeking a simpler path to these Italian dumplings?
The answer, my friends, is Ricotta Gnocchi! Yes, you heard that right – you don’t always need potatoes to make exquisite gnocchi. Swapping in fresh ricotta cheese streamlines the entire preparation, making the process significantly easier and more forgiving. These ricotta dumplings are inherently lighter and faster to prepare, making them an ideal choice for both weeknight dinners and special occasions.
This particular recipe elevates these easy ricotta gnocchi with an absolutely incredible and utterly addicting parmesan and broccoli cream sauce. Seriously, everyone who tries this sauce raves about its rich flavor and velvety texture. It’s the kind of sauce that you’ll want to drizzle over everything!
P.S. In a rush and don’t have time to make any kind of gnocchi from scratch? No worries at all! Feel free to use high-quality store-bought gnocchi and simply toss them with this phenomenal sauce. The result will still be a fantastic and comforting meal, showcasing the versatility of this amazing broccoli cream sauce.
How to Make Homemade Ricotta Gnocchi – Step-by-Step Guide
Top Tip for Perfect Ricotta Gnocchi: The ultimate secret to achieving the lightest, most delicate ricotta gnocchi is to use the absolute minimum amount of flour necessary. Always incorporate the flour gradually, a little at a time, closely observing the dough’s texture until it just comes together into a soft, manageable consistency. Over-flouring leads to tough gnocchi, so less is definitely more here!
Crafting Your Pillowy Ricotta Gnocchi Dough
To begin your journey to delightful homemade gnocchi, gather all the gnocchi ingredients – with the exception of the flour – in a large mixing bowl. This includes your fresh ricotta cheese, eggs, grated Parmesan, and a pinch of salt and pepper. Using a sturdy wooden spoon or a spatula, gently stir these components until they are thoroughly combined into a cohesive and uniform mixture (refer to photos 1 & 2 in the visual guide for reference).
Now comes the crucial step: gradually add the flour. Sprinkle a small amount of flour over the ricotta mixture, then gently fold it in. Continue this process, adding flour incrementally and folding, until a soft, slightly sticky dough begins to form (as seen in photo 3). The dough should be soft and pliable, not stiff or crumbly. This gradual addition ensures you achieve the ideal texture without over-flouring.
Expert Tip on Flour Quantity: The exact amount of flour needed can vary. This is often dependent on the moisture content of your ricotta cheese (some brands are naturally wetter than others) and the size of your eggs. The goal is to reach a dough that is soft, easy to handle without excessive stickiness, and doesn’t adhere stubbornly to your hands. Keep adding flour sparingly until you reach this perfect balance.
Once your dough is ready, lightly dust a clean work surface with a thin layer of flour. Gently tip the ricotta gnocchi dough out from the bowl onto your floured surface. Shape the dough into a rough rectangular log. Using a floured knife, cut the log in half. You’ll notice the cut edges might be a bit sticky; remember to always dust your knife with flour before each cut and then lightly dust the freshly cut edges of the dough to prevent sticking (observe photos 4 & 5 for visual guidance).
Next, divide each of the two halves in half again, resulting in four roughly equal pieces of dough (photo 6). With a gentle hand, roll each piece of dough into a long, cylindrical log. Aim for a thickness of approximately 1/2 inch to 1 inch. This size will yield perfectly sized gnocchi. (See photo 7 for shaping inspiration).
Finally, take each rolled-out log and cut it into individual gnocchi pieces. These should be small to medium-sized, ideal for a single bite. As you cut them, transfer your freshly formed gnocchi to a flour-dusted chopping board or clean surface, ensuring they don’t stick together while you finish the batch.
How to Prepare the Delectable Broccoli Cream Sauce
While your gnocchi are resting, you can begin preparing the rich and flavorful broccoli cream sauce. Start by bringing a large pot of generously salted water to a rolling boil – this water will also be used to cook your gnocchi later. Prepare your broccoli by cutting off the thick, fibrous stalk, leaving you with only the tender florets. Add these broccoli florets to the boiling water and blanch them for just 1 minute. This quick blanching ensures the broccoli retains its vibrant green color and a slight crispness. Promptly remove the florets with a slotted spoon and set them aside. Crucially, keep that pot of salted water boiling for the gnocchi.
In a large skillet or pan, heat a little olive oil over medium heat. Finely chop your garlic cloves and add them to the hot oil, sautéing until fragrant, which typically takes about 30 seconds. Next, roughly chop your blanched broccoli into small to medium-sized pieces and add them to the pan with the garlic. Sauté for another 30 seconds to 1 minute to allow the flavors to meld.
At this precise moment, add the heavy (double) cream, a pinch of nutmeg (which beautifully complements creamy sauces), and season generously with salt and freshly ground black pepper to the pan. Simultaneously, gently drop your homemade ricotta gnocchi into the boiling salted water. They cook very quickly, so keep a close eye on them.
Bring the cream sauce to a gentle boil, then reduce the heat to a simmer. Stir in the grated Parmesan cheese. Allow the sauce to simmer for a few minutes, stirring occasionally, until it begins to thicken to your desired consistency. As soon as the gnocchi float to the surface of the boiling water (indicating they are cooked), promptly remove them with a slotted spoon and transfer them directly into the simmering cream sauce.
Gently toss the gnocchi in the sauce, ensuring each delicate dumpling is thoroughly coated in the rich, creamy goodness. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, garnished perhaps with a sprinkle of extra Parmesan or fresh basil for an added touch of elegance and flavor.
Beyond Gnocchi: Other Delicious Ways to Serve This Creamy Broccoli Sauce
While this parmesan and broccoli cream sauce is undeniably perfect with homemade ricotta gnocchi, its rich, savory profile makes it incredibly versatile. Don’t limit yourself! Here are a few other fantastic ways to enjoy this delicious sauce:
- **Over Perfectly Cooked Steak:** For a truly decadent meal, spoon this creamy sauce over a beautifully chargrilled steak. You might even omit the broccoli and add a little extra Parmesan for a pure, rich cream sauce. It pairs wonderfully with pan-fried gnocchi as a side (like these fried gnocchi).
- **With Broccoli Rabe Ricotta Gnudi:** Elevate another type of Italian dumpling, the gnudi, by serving it with this creamy delight. Try it with broccoli rabe ricotta gnudi with parmesan cream for a vegetable-forward twist.
- **Alongside Veal Cutlets:** The delicate flavor of veal is beautifully complemented by the richness of the parmesan cream. Serve it with veal cutlets with prosciutto and parmesan cream for an elegant dinner.
- **Tossed with Other Pasta:** This sauce is not just for gnocchi! Toss it with your favorite short pasta shapes like penne, fusilli, or orecchiette for a quick and satisfying weeknight meal.
- **As a Base for Baked Dishes:** Use it as a creamy base for a baked pasta casserole or a vegetable gratin. Its robust flavor stands up well to baking.
- **With Roasted Chicken or Fish:** Drizzle a dollop of the warm sauce over roasted chicken breast or pan-seared white fish for an instant upgrade to your main course.
Explore More Delicious Italian Gnocchi Recipes
If you’ve fallen in love with homemade gnocchi, or are simply looking to expand your Italian culinary repertoire, we have a variety of other fantastic gnocchi recipes that are sure to delight:
- Gnocchi alla Sorrentina: A classic baked gnocchi dish with rich tomato sauce, mozzarella, and fresh basil.
- Easy Pesto Gnocchi: Quick and vibrant, perfect for when you need a flavorful meal in minutes.
- Gnocchi With A Brown Butter Sage Sauce: Simple yet sophisticated, showcasing the nutty flavor of browned butter and aromatic sage.
- Easy Sausage Ragu With Ricotta Gnocchi: A hearty and comforting dish, pairing tender gnocchi with a savory meat sauce.
We absolutely love hearing from you! If you’ve tried this delightful homemade ricotta gnocchi with broccoli cream sauce or any other recipe from our blog, please don’t hesitate to rate the recipe and share your experience in the comments section below. Your feedback and stories are what inspire us! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to stay updated with more delicious food inspirations and what we’re cooking up next.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Homemade Ricotta Gnocchi with Broccoli Cream Sauce
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By Emily
30 minutes
15 minutes
45 minutes
6 – 8 servings
Ingredients
For The Ricotta Gnocchi
- 1 3/4 – 2 cups all-purpose flour, plus extra for dusting (250g-300g)
- 3 large eggs
- 14 oz fresh ricotta cheese, (400g)
- 1/4 cup Parmesan cheese, grated (20g)
- Salt and freshly ground black pepper, to season
For The Creamy Broccoli Sauce
- 1 small head of broccoli
- 2 cloves garlic, finely chopped
- 1 1/4 cup heavy (double) cream, (300ml)
- 1/2 cup Parmesan cheese, grated (50g)
- 1/2 tbsp olive oil
- 1 pinch nutmeg
- Salt and freshly ground black pepper
Instructions
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In a large mixing bowl, combine all gnocchi ingredients except the flour. Stir well with a wooden spoon or spatula until thoroughly combined.
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Gradually add the flour to the ricotta mixture, folding it in until a soft, pliable dough forms. (Refer to notes for flour adjustment.)
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Tip: The amount of flour needed varies based on the wetness of the ricotta and egg size. Continue adding flour little by little until the dough is soft and easy to handle without sticking to your hands.
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Lightly flour a work surface and turn out the dough. Shape the ricotta gnocchi dough into a rough rectangle log. Cut the log in half, dusting your knife with flour before each cut and lightly dusting the cut edges to prevent sticking.
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Divide each half again, creating four pieces of dough. Carefully roll each piece into a long log, about 1/2 inch to 1 inch thick.
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Cut each rolled log into small-medium sized gnocchi pieces and place them on a flour-dusted chopping board or surface.
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Bring a large pot of salted water to a boil. Remove the thick stalk from the broccoli, leaving only florets. Blanch florets in boiling water for 1 minute, then remove with a slotted spoon and set aside (keep the water boiling for gnocchi).
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Finely chop the garlic and fry it in a little olive oil in a large pan until fragrant. Roughly chop the blanched broccoli into small-medium pieces and add to the garlic in the pan.
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Fry the broccoli and garlic for 30 seconds to 1 minute. Then, add the heavy cream, nutmeg, salt, and pepper. At this point, gently add your prepared gnocchi to the boiling water.
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Bring the cream sauce to a boil, then reduce to a simmer and stir in the Parmesan cheese. Continue simmering until the sauce thickens. As soon as the gnocchi float to the surface, remove them from the water with a slotted spoon and add them directly to the simmering sauce.
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Toss the gnocchi gently to ensure they are fully coated in the sauce. Season with more salt and pepper to taste, and serve immediately.
Notes
- The exact amount of flour required will depend on the moisture content of your ricotta and the size of your eggs. Always add it gradually, a little at a time, until a soft, manageable dough forms.
- To ensure light and tender gnocchi, always use the minimum amount of flour possible. Lightly dust your hands and work surface to prevent the dough from sticking when rolling and shaping.
- For a lump-free dough, consider sieving the flour into the ricotta mixture. This helps create an even, smooth consistency.
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 recommend Cirio or Mutti brands for the best results and authentic flavor.
- All vegetables are assumed to be medium-sized unless specified otherwise in the recipe.
- All recipes are carefully tested and developed using a fan (convection) oven.
- Find out more about how nutrition is calculated on our site.
- Check out our must-have Italian Pantry Staples to stock your kitchen.
- You can also find all our Essential Kitchen Tools for Italian Cooking to help you master classic dishes.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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