Eggless Ricotta Gnocchi with Marinara
Pillowy, cloud-soft gnocchi made entirely from ricotta and a handful of pantry staples — this is Italian comfort food at its most satisfying, and it comes together faster than you'd expect for a dish that tastes this good. The secret is draining the ricotta first, which pulls out excess moisture and gives you that tender, delicate texture instead of something dense and heavy. From there, a gentle fold of flour, Parmesan, and a whisper of nutmeg brings the dough together without any overworking — the less you fuss with it, the better the result. Many classic gnocchi recipes lean on eggs as a binder, but this version skips them entirely and still holds its shape beautifully, making it a natural fit for anyone avoiding eggs without any awkward substitutions. The marinara is equally unfussy — sliced garlic bloomed in olive oil, crushed tomatoes, a pinch of sugar, and torn fresh basil simmered down into something deeply flavorful and bright. When the gnocchi float to the surface of the boiling water and get tossed directly into that sauce, every piece gets coated in a way that feels almost restaurant-worthy. Serves 4, and honestly, leftovers are just as good the next day.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 cups (16 oz) whole-milk ricotta cheese
- ½ cup finely grated parmesan cheese
- 1 cup all-purpose flour, plus more for dusting
- ½ tsp fine salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp freshly grated nutmeg
For the marinara
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ tsp sugar
- ½ tsp salt
- 4–5 fresh basil leaves, torn
For boiling
- 1 tbsp salt, for pasta water
For serving
- freshly grated parmesan cheese, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Line a baking sheet with paper towels. Spread the ricotta in an even layer over the towels and press another layer of paper towels on top. Let it sit for 5 minutes, then transfer the drained ricotta to a large mixing bowl. This step removes excess moisture and is the most important factor in keeping the gnocchi tender rather than dense.
- 2
Add the Parmesan, salt, black pepper, and nutmeg to the ricotta and stir to combine. Add the flour and fold gently with a spatula until a soft, slightly sticky dough just comes together — stop as soon as no dry flour remains. The dough should hold its shape when scooped but feel tacky; do not knead or overwork it.
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