I still remember the first time I made ricotta gnocchi in my grandmother’s kitchen, watching her hands work magic with simple ingredients. This high protein gnocchi recipe has become my go-to comfort food that packs a nutritional punch while honoring traditional Italian flavors.
Growing up in a family where food was our love language, I learned early that the best recipes combine tradition with practical nutrition. When I discovered how to make protein-rich gnocchi using ricotta instead of potatoes, it was a game-changer for our family dinners. The pillowy texture and delicate flavor transport me back to those Sunday afternoons at Nonna’s house, with the kitchen windows steamed and the air filled with garlic and herbs. What makes this high protein gnocchi special is how it transforms a traditionally carb-heavy dish into something that supports a balanced diet without sacrificing that authentic Italian comfort food experience. It’s quick enough for busy weeknights but special enough for weekend gatherings—especially when served with something like our crisp Garden Salad. Ready to try it yourself?
Why You’ll Love This Protein-Packed Ricotta Gnocchi
In my years of recipe development, I’ve found that the most satisfying dishes balance nutrition with incredible flavor, and this protein gnocchi does exactly that. This recipe comes from my grandmother’s traditional techniques, updated with a protein boost that makes it perfect for modern, health-conscious eaters.
Protein-rich alternative: Each serving contains significantly more protein than traditional potato gnocchi, making it a satisfying main dish.
Quick preparation: The entire recipe comes together in just 25 minutes, perfect for weeknight cooking when you’re short on time.
No special equipment needed: Unlike many homemade pasta recipes, this high protein gnocchi requires just basic kitchen tools.
Versatile base for many sauces: These delicate dumplings pair beautifully with everything from simple olive oil to robust meat sauces.
Freezer-friendly: Make a double batch and freeze some for later, giving you a homemade meal option even on your busiest days.
“These ricotta gnocchi aren’t just a recipe in my household—they’re the solution to the eternal question of how to make something nutritious that everyone actually wants to eat.”
Ingredient Note List
Ricotta cheese: I always use whole milk ricotta for this high protein gnocchi as it provides the perfect creamy texture while delivering an impressive protein boost to the dish.
All-purpose flour: This ingredient creates structure in the gnocchi, though I’ve found using just enough to form the dough keeps them light and pillowy rather than dense.
Egg: A large egg acts as the crucial binder in this recipe, helping the gnocchi hold their shape while adding additional protein.
Parmesan cheese: Freshly grated Parmesan adds a nutty, salty depth that elevates the flavor profile of these high protein gnocchi beyond what ricotta alone can provide.
Salt: I’ve learned that properly seasoning the dough is essential—it enhances the cheese flavors while ensuring the gnocchi taste delicious even with minimal sauce.
Black pepper: Freshly ground pepper adds a subtle warmth and complexity that balances the richness of the cheeses in this protein gnocchi recipe.
Nutmeg: Though optional, I find that just a pinch of freshly grated nutmeg adds a traditional Italian warmth that complements the cheeses beautifully.
How to Cook High Protein Gnocchi?
Step 1. I always start by gathering all my ingredients measured and ready, which makes the process flow smoothly and prevents the dough from sitting too long.
Step 2. In my large mixing bowl, I combine the ricotta, egg, Parmesan, salt, pepper, and nutmeg with a wooden spoon until everything is evenly incorporated—this creates the protein-rich base of our gnocchi.
Step 3. My grandmother taught me to add flour gradually, sprinkling it in bit by bit while stirring, which prevents the dough from becoming too dense or sticky.
Step 4. I’ve found that testing the dough consistency is crucial—it should be soft but not sticky enough to coat your fingers heavily when touched.
Step 5. On a lightly floured surface, I divide the dough into four equal portions using a bench scraper, which makes the next steps more manageable.
Step 6. For each portion, I gently roll it into a rope about half an inch thick, using a light touch to maintain the airy texture that makes great high protein gnocchi.
Step 7. Using my sharp knife, I cut each rope into one-inch pieces, making sure to flour the knife between cuts if the dough starts sticking.
Step 8. To create the traditional ridges, I press each piece gently against the back of a fork, which not only looks authentic but helps the sauce cling better to each piece.
Step 9. When cooking, I always use well-salted water that’s at a rolling boil—this ensures the gnocchi cook evenly and don’t stick together.
Step 10. I’ve learned through trial and error to cook the gnocchi in batches, removing them promptly when they float to the surface to prevent them from becoming waterlogged.
How to Store & Reheat
I typically store any leftover high protein gnocchi in an airtight container in the refrigerator, where they remain delicious for up to 3 days. Make sure to let them cool completely before storing to prevent condensation that could make them soggy.
For longer storage, I freeze uncooked gnocchi by placing them on a floured baking sheet with space between each piece, then freezing until solid. Once frozen, I transfer them to a freezer bag where they keep well for up to 3 months—this method prevents them from sticking together.
When reheating cooked gnocchi, I avoid the microwave which tends to make them rubbery. Instead, I prefer quickly sautéing them in a hot pan with a bit of butter or olive oil until warmed through—this actually creates a delightful crispy exterior. Alternatively, gently warming them in your sauce of choice on the stovetop works wonderfully to maintain their soft texture.
What to Serve with Protein-Rich Gnocchi
Simple Marinara Sauce: My family loves the classic pairing of a bright, garlic-infused marinara with these high protein gnocchi—the acidity of the tomatoes balances the richness of the cheese perfectly. You could also try them with a Chicken Cutlet or alongside a fresh Grapefruit Salad with Mint and Honey.
Sautéed Greens: A side of garlicky spinach or kale provides nutritional balance, or try our Roasted Veggie Chickpea Bowls for a hearty plant-based option that complements the creamy gnocchi beautifully.
Roasted Vegetables: I often serve these protein gnocchi alongside roasted bell peppers, zucchini, and eggplant, especially in summer when these vegetables are at their peak flavor.
Crisp Green Salad: The light, refreshing crunch of a simple arugula salad with lemon vinaigrette creates a perfect textural contrast to the soft gnocchi.
Grilled Chicken Breast: For an extra protein boost, a simple herb-marinated grilled chicken breast—or even our Juicy Grilled Chicken Breasts—turns this high protein gnocchi dish into an even more substantial meal.
Crusty Italian Bread: Though the gnocchi themselves are filling, nothing beats having some crusty bread on the side to soak up any remaining sauce on your plate.
FAQs
Can I make this high protein gnocchi gluten-free?
Yes, I’ve successfully substituted the all-purpose flour with a good quality 1:1 gluten-free flour blend, though the texture becomes slightly different.
Why did my gnocchi fall apart in the water?
This typically happens when there’s not enough flour in the dough—I recommend adding a bit more flour if your ricotta is particularly wet.
Can I use low-fat ricotta for this recipe?
I don’t recommend it because full-fat ricotta provides better texture and flavor for protein gnocchi, but if necessary, you might need to reduce the flour slightly.
How do I know when to stop adding flour?
The dough should be soft but manageable—when it no longer sticks to your fingers but still feels light, you’ve added enough flour.
Can I make the dough ahead of time?
In my experience, it’s best to shape and cook or freeze the gnocchi right away, as the dough can become too wet if refrigerated.
What’s the best sauce for high protein gnocchi?
I find that lighter sauces like brown butter and sage or a simple tomato sauce complement the delicate flavor of ricotta gnocchi best.
High Protein Gnocchi
A nutritious twist on a classic dish, these gnocchi are made with ricotta cheese for a high-protein alternative to traditional pasta.
2cupsRicotta cheeseProvides a creamy texture and high protein content.
1cupAll-purpose flourPlus extra for dusting the surface.
1largeEggHelps bind the ingredients together.
1/2cupGrated Parmesan cheeseAdds flavor and richness.
1teaspoonSaltEnhances the overall flavor.
1/4teaspoonBlack pepperAdds a hint of spice.
1/4teaspoonNutmegOptional, adds warmth and depth of flavor.
Instructions
In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, black pepper, and nutmeg (if using). Mix until smooth and well combined.
Gradually add the flour to the ricotta mixture, stirring until a soft dough forms. You may need to adjust the amount of flour depending on the moisture of the ricotta.
Lightly flour a clean work surface. Divide the dough into four equal portions.
Take one portion of the dough and roll it into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
If desired, use a fork to gently press down on each piece to create ridges, which will help hold the sauce.
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches.
Cook for about 2-3 minutes or until the gnocchi float to the surface. Use a slotted spoon to remove them and transfer to a plate.
Serve the gnocchi with your favorite sauce, such as marinara, pesto, or a simple olive oil and garlic dressing. Garnish with additional grated Parmesan cheese if desired.
Notes
Enjoy your High Protein Gnocchi, a delightful and wholesome alternative to traditional pasta!
