The Only Gnocchi Recipe You Need: No Potatoes, Just Fluffy Ricotta Goodness (Authentic Italian Food)

Love Italian food but intimidated by making fresh pasta? This Ricotta Gnocchi recipe is going to change your mind.

We often think of gnocchi as heavy potato dumplings that take hours to prep, but this version from Fabricca Toronto uses ricotta cheese for a cloud-like texture that melts in your mouth.

Now you can ‘travel to Toronto‘ and step into the kitchen of Chef Mark McEwan because we have the inside scoop on how to make this restaurant signature dish at home.

This vegetarian Italian main course is perfect for Sunday dinners, meal preps and impressing guests.

More recipes? Try other Toronto Restaurant Signature Recipes or Ninja Speedi Sausage Penne Pasta.

What is Ricotta Gnocchi?

Ricotta gnocchi is a style of Italian dumpling that swaps the traditional potato mash for ricotta cheese. You might sometimes hear food historians or chefs call them “gnudi” which refers to “nude” ravioli filling without the pasta shell.

The result is a dumpling that is significantly lighter and fluffier than the dense potato variety. Because there are no potatoes to peel, boil and mash, ricotta gnocchi is much faster and easier to whip up for a weeknight meal.

Why You’ll Love This Gnocchi Recipe

“These ricotta gnocchi have been a signature dish at Fabbrica since opening. Using ricotta instead of potato makes the gnocchi feather-light and give a delicious mild flavour. The lemon zest adds a unique brightness to the dish.
I love serving the ricotta gnocchi with home-made tomato sauce with clumps of fresh burrata on top that melt on contact. Because the gnocchi are lighter, this dish is a go-to comfort recipe all year round.“

– Chef Mark McEwan

Here are a few reasons why this Ricotta Gnocchi will become your new favorite Italian pasta:

• Aside from what Chef Mark McEwan has said above, it is a versatile pasta that pairs perfectly with a simple tomato sauce or brown butter and sage.
• You can make a big batch and freeze them so you have a go-to comfort meal ready all year round.

The recipe and image for ricotta gnocchi was provided by Fabbrica Don Mills to be included in the list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @travellingfoodie.

What You Need for This Ricotta Gnocchi

Before you start cooking, here is the equipment you will need to get the job done right.

Equipment

• Large Mixing Bowl: You need enough space to fold the cheese and flour without making a mess.
• Large Pot: For boiling the salted water to blanch the gnocchi.
• Slotted Spoon: This is essential for gently removing the floating gnocchi from the boiling water.
• Baking Sheet: You will use this to chill the gnocchi after blanching so they firm up before searing or saucing.
• Parchment Paper: This prevents the dumplings from sticking to the baking sheet while they cool.

Ingredients

• Ricotta Cheese: This is the star of the show that provides the creamy and light base for the dumplings.
• Whole Eggs and Egg Yolks: These act as the binder to keep the dumplings together and add richness to the dough.
• Lemon Zest: The secret weapon that adds a pop of citrusy freshness to balance the creamy cheese.
• All-Purpose Flour: This holds the moisture from the cheese and gives the gnocchi their structure.
• Black Pepper and Salt: Essential seasonings to bring out the flavours of the cheese and lemon.

How To Make Ricotta Gnocchi at Fabbrica in Toronto

Making fresh pasta sounds daunting but this process is quite straightforward.

Grab a large bowl and stir the strained ricotta, whole eggs and egg yolks together first.

Add the flour, salt, pepper and lemon zest to the wet mixture and mix until just combined.

Dust a clean surface with flour and take a portion of the dough to roll into ropes that are about a half-inch thick.

Cut the ropes into one-inch pieces to form your gnocchi.

Bring a pot of salted water to a boil and drop the gnocchi in to blanch them. Wait for the gnocchi to float to the surface which means they are cooked.

Remove them with a slotted spoon, toss them lightly in oil and spread them on a parchment-lined baking sheet to chill in the fridge.

When you are ready to eat, reheat them in your favourite sauce and serve.

Want long flat pasta instead? Try our creamy salmon pasta!

FAQs and Helpful Tips for Ricotta Gnocchi for Beginners

Here are some answers to common questions that will help you nail this gnocchi recipe.

About Fabbrica in Toronto

Located at Shops at Don Mills, Fabbrica is a flagship Italian restaurant in Toronto spearheaded by Chef Mark McEwan. Inspired by the design aesthetic that emerged in early 1950s Italy, this150 seat restaurant focused on rustic and authentic Italian fare using high-quality ingredients. Unfortunately, Fabbrica Don Mills has permanently closed.

Also Read: Best Toronto Happy Hour

What Dishes to Serve with Ricotta Gnocchi

Turn this pasta dish into a full feast with these other recipes:

• Air Fryer Kofta Kebab: These juicy kebabs add a nice protein punch alongside the creamy pasta.
• Ninja Speedi Italian Meatball Soup: Start the meal with this hearty soup that complements the Italian theme perfectly.
• Air Fryer BBQ Pork Tenderloin: The savory pork pairs beautifully with the lemon zest notes in the gnocchi.
• Ninja Speedi Meatballs and Gravy: Serve the gnocchi as a side dish to soak up the rich gravy from this juicy meatballs.
• Air Fryer Bacon: crispy bacon would be a great topping for ricotta gnocchi for added saltiness and crispiness.

Fabbrica’s Ricotta Gnocchi Recipe

Be sure to bookmark/save/pin this post so you know how to make ricotta gnocchi from Frabbrica Toronto at home!

I would love to see how this recipe worked for you! Please share your creations with me on social media and tag me so I can check them out: @TravellingFoodie on Instagram & Facebook and @TravellinFoodie on Twitter.

Hope this Ricotta Gnocchi recipe gives you an idea on what dish to make for your main course for dinners or meal prep. This vegetarian comfort food is proof that you can make restaurant-quality dishes at home.

Let me know what other Italian dish or pasta recipes you’d like to see or from which Toronto restaurant.