Why You’ll Love Creamy Lemon Ricotta Gnocchi Recipe
I love how easy ricotta gnocchi is to make—much faster than potato gnocchi—and the dough comes together with minimal effort. The lemon-infused cream sauce is vibrant and aromatic, turning a simple dish into something worthy of a dinner party. It’s rich, tart, and silky, and the fresh parmesan adds the perfect savory finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Lemon sauce 1 lemon, zest and juice 300ml cream 20g parmesan, finely grated
Directions
I begin by peeling long strands of lemon zest using a lemon zester. I place them in a glass, cover with water, and set them aside.
For the gnocchi, I add the ricotta, eggs, salt, and pepper to a large bowl. I grate in fresh nutmeg, add the 50g of finely grated parmesan, and stir everything together.
I mix in half the flour first, then fold in the remaining flour until the dough holds together. On a well-floured bench, I knead it gently a few times to bring it into a smooth ball. I divide the dough into four pieces.
I roll each piece into a long log about 2 cm thick and cut them into 2 cm gnocchi pieces. I dust them lightly with flour and place them on a tray. If I’m prepping ahead, I refrigerate them at this stage.
I bring a large pot of salted water to a boil and add the gnocchi, cooking in batches so the pot isn’t crowded. The gnocchi cook for 2–3 minutes—once they float, they’re ready. I scoop them out and place them in a colander while I make the sauce.
For the lemon sauce, I heat a large saucepan over medium heat and pour in the cream. I drain the soaked lemon peels and add them to the cream along with 2 tablespoons of lemon juice. I season well with salt and pepper, then add the remaining 20g of parmesan. I let the sauce simmer until it thickens slightly.
I add the cooked gnocchi to the sauce and stir to coat them well. I serve the dish immediately with extra lemon zest and parmesan on top.
Servings and Timing
Servings: 4 small portions (ideal as an entree) Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
I sometimes use only 1 tablespoon of lemon juice for a milder sauce. Tomato-based sauce or a slow-cooked ragu pairs beautifully with the ricotta gnocchi if I want something less rich. Fresh herbs like basil or thyme add a lovely finishing touch, and a pinch of chili flakes gives a gentle heat.
Storage/Reheating
This dish is best eaten immediately. The gnocchi become soft and lose their texture if stored. If I want to prep ahead, I make the dough and shape the gnocchi earlier, refrigerate them, and cook them fresh when I’m ready to serve.
FAQs
Can I use store-bought gnocchi?
I can, but ricotta gnocchi gives a much softer, more delicate texture.
Why soak the lemon zest?
It helps remove bitterness from the peel.
Can I make the dough ahead?
Yes, I refrigerate the shaped gnocchi and cook them the same day.
How do I prevent sticky dough?
I dust the bench lightly with flour and add only enough flour to bring the dough together.
Can I use low-fat ricotta?
Full-fat ricotta works best for texture and flavor.
How do I know the gnocchi are cooked?
They float to the top after 2–3 minutes.
Can I freeze the gnocchi?
Ricotta gnocchi don’t freeze well; they become mushy when thawed.
Can I lighten the sauce?
I use half cream and half milk, though the sauce won’t be as silky.
Can I add vegetables?
Spinach or peas stir in nicely at the end.
Why is the sauce too tart?
I start with less lemon juice and add more only if needed.
Conclusion
I love how this creamy lemon ricotta gnocchi turns simple ingredients into a delicate, elegant meal. The light gnocchi paired with the bright, citrusy cream sauce creates a dish that feels indulgent yet fresh—perfect for entertaining or treating myself to something special at home.
A delicate ricotta gnocchi dish coated in a bright, creamy lemon sauce. Soft, tender gnocchi pair with citrusy, velvety cream for an elegant yet comforting entree.
Ingredients
Ricotta Gnocchi:
250g ricotta
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp fresh nutmeg
50g parmesan, finely grated
190g plain flour
Lemon Sauce:
1 lemon, zest and juice
300ml cream
20g parmesan, finely grated
Instructions
Peel long strands of lemon zest and soak them in a glass of water.
In a large bowl, mix ricotta, eggs, salt, pepper, nutmeg, and 50g parmesan.
Add half the flour, then fold in the rest until the dough comes together.
Turn dough onto a floured surface, gently knead, and shape into a smooth ball. Divide into four pieces.
Roll each piece into a 2 cm-thick log and cut into 2 cm gnocchi pieces. Lightly flour and place on a tray.
Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2–3 minutes, removing them once they float.
In a saucepan, heat cream over medium heat. Drain lemon peels and add them to the cream with 2 Tbsp lemon juice, salt, pepper, and remaining 20g parmesan.
Simmer until slightly thickened, then add cooked gnocchi and coat in the sauce.
Serve immediately with extra lemon zest and parmesan.
Notes
Use less lemon juice for a milder sauce.
Ricotta gnocchi pairs well with tomato sauce or slow-cooked ragu.
Add herbs like basil or thyme for freshness.
A pinch of chili flakes adds gentle heat.
Shape gnocchi ahead and refrigerate until ready to cook.
