Ricotta Gnocchi Recipe

Drain ricotta

Place ricotta in a fine-mesh sieve or cheesecloth set over a bowl and allow to drain for 20–30 minutes to remove excess moisture. You want it moist but not watery.

Combine base

Transfer drained ricotta to a large bowl. Stir in the egg, grated Parmigiano-Reggiano, salt, and pepper until smooth and homogeneous.

Add flour carefully

Add 3/4 cup of the all-purpose flour and mix gently with a flexible spatula or wooden spoon until a soft, slightly sticky dough forms. If dough seems very wet, add up to the remaining 1/4 cup of flour a tablespoon at a time—avoid adding too much to keep gnocchi light.

Form ropes

Generously flour your work surface. Divide dough into 4 portions. Roll each portion into a rope about 1-inch (2.5 cm) thick. Keep other portions covered to prevent drying.

Cut and shape gnocchi

Using a bench scraper or knife, cut ropes into 3/4–1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges (press lightly so they hold shape). Dust with a little extra flour to prevent sticking.

Blanch gnocchi

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches so they don’t overcrowd: drop pieces into boiling water and stir gently. When gnocchi float to the surface (about 2–3 minutes), let them cook an additional 30–45 seconds, then remove with a slotted spoon to a tray lined with a kitchen towel.

Finish in butter

In a large skillet, melt 2 tbs unsalted butter over medium heat. Add cooked gnocchi and sauté gently for 1–2 minutes until lightly golden on edges. Remove from heat and keep warm.

Prepare eggplant

Trim the eggplant and cut into 1/2-inch dice. If eggplant is large or slightly bitter, lightly salt the cubes and let sit in a colander for 20 minutes, then rinse and pat dry.

Sauté aromatics and eggplant

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add eggplant in a single layer (cook in batches if necessary) and sauté until golden and softened, about 6–8 minutes. Transfer cooked eggplant to a plate. In the same skillet, add remaining 1 tbs olive oil, then add chopped onion and cook over medium heat until translucent, 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Build the sugo

Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, browned eggplant, dried oregano, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, partially covered, for 15–20 minutes, stirring occasionally so the sauce thickens and flavors meld.

Finish sauce

Stir in torn basil leaves and adjust seasoning to taste. If sauce seems too acidic, add a pinch of sugar (1/2 tsp) and simmer 2 more minutes. Keep warm until ready to serve.

Prepare robiola and artichokes

If robiola is chilled, bring to room temperature for 10–15 minutes so it becomes spreadable. Quarter marinated artichoke hearts if not already quartered.

Plate gnocchi with sugo

Spoon a generous ladle of warm tomato-eggplant sugo onto each plate or a large serving platter. Nestle a portion of sautéed ricotta gnocchi into the sauce so they sit partly submerged.

Add robiola and artichokes

Dot or gently smear small spoonfuls of robiola onto and around the gnocchi (about 1 oz per serving), allowing it to melt slightly into the warm sauce. Scatter quartered marinated artichoke hearts over the top.

Garnish and serve

Finish with a light drizzle of extra-virgin olive oil, torn fresh basil leaves, and a sprinkle of grated Parmigiano-Reggiano if desired. Serve immediately so gnocchi remain tender and robiola is creamy.