Introduction & Personal Story
The first time I tried gnocchi Amalfitani was during a trip along the Amalfi Coast, and I can still remember the moment. These ricotta dumplings, known locally as ’ndunderi, were served in a little trattoria in Minori. They were soft, rich with cheese, and much lighter than the potato gnocchi I had grown up making.
I fell in love right away, not only with the taste but with the tradition behind them. Families in Campania have been making this dish for centuries, especially on special feast days. Cooking them at home feels like carrying a little bit of Italy into my kitchen. If you enjoy lighter gnocchi dishes, you might also like to explore something fresh and colorful such as a summer gnocchi pasta salad.
Table of Contents
Ingredients & Substitutions
Here’s what you’ll need to make gnocchi Amalfitani at home. Most of the ingredients are simple, but the quality makes a big difference. I always go for the best ricotta I can find it really is the heart of this dough.
For the gnocchi Amalfitani:
- Ricotta cheese – 2 cups (make sure it’s well-drained)
- All-purpose flour – about 3 cups, plus extra for dusting
- Egg yolks – 6 large
- Grated Parmesan or Pecorino – 2 tablespoons
- Nutmeg – 1 to 2 teaspoons, freshly grated if possible
- Salt – a pinch
To serve (choose your favorite):
- Tomato basil sauce
- Melted butter with lemon zest
- Fresh mozzarella for baking
- Fresh basil leaves or herbs
Ingredient Tips & Easy Swaps
- Ricotta: Make sure it’s not too wet. If needed, wrap it in a clean kitchen towel and let it drain for 30 minutes.
- Flour: You can also use Italian 00 flour for a softer bite, or mix in a bit of semolina for more structure.
- Cheese: Pecorino adds a saltier edge, while Parmesan is milder. Both work beautifully.
- Nutmeg: A little goes a long way. It adds warmth and depth to the dough.
If you’re already dreaming about sauces, this is a great recipe to pair with anything from a classic tomato sugo to something more creamy or spiced. I often turn to my go-to guide on how to match gnocchi with different sauces for inspiration. It’s amazing how one base dough like gnocchi Amalfitani can suit so many flavors.
Step-by-Step Instructions
Making gnocchi Amalfitani at home might sound fancy, but it’s surprisingly simple once you get your hands in the dough. I like to turn on some Italian music, dust the counter with flour, and enjoy the rhythm of shaping each soft little piece.
1. Mix the Dough
In a large bowl, combine the ricotta, egg yolks, grated cheese, salt, and nutmeg. Stir gently with a wooden spoon until smooth.
Sprinkle in the flour a little at a time, mixing just until a soft dough forms. It should feel moist but not sticky.
2. Knead Lightly
Transfer the dough to a lightly floured surface and knead it for about a minute. Don’t overwork it this dough is much more forgiving than potato-based gnocchi.
3. Shape the Gnocchi
Divide the dough into four equal pieces. Roll each piece into a rope about ¾ inch thick.
Cut each rope into 1-inch pillows. If you’d like, roll each piece on a fork or gnocchi board to create ridges that help hold the sauce.
At this point, they’re ready to cook or you can let them rest on a floured tray while you prepare your sauce.
4. Boil to Perfection
Bring a large pot of salted water to a gentle boil. Add the gnocchi a few at a time.
Once they float to the top, let them cook for another 1 to 2 minutes, then scoop them out with a slotted spoon.
5. Sauce and Serve
Toss your cooked gnocchi Amalfitani with warm tomato sauce, lemon butter, or anything you love. If you’re feeling cozy, try baking them in a dish with mozzarella and a spoonful of sauce until golden and bubbling.
If you enjoy a little texture, you can also pan-fry the boiled gnocchi in a bit of olive oil until the edges turn crisp and golden. It’s a fun twist I picked up after trying a similar idea in this crispy tomato and onion version that totally changed how I use leftover gnocchi.
Tips, Variations & Serving Ideas
Once you’ve mastered the base recipe for gnocchi Amalfitani, you can really have fun with how you serve them. They’re incredibly versatile and pair well with both traditional and creative sauces.
Classic Sauces That Never Fail
Tomato basil sauce: Simple and bright, this is the go-to in most Campanian homes.
Lemon butter: A nod to Amalfi’s famous lemons, this light sauce pairs perfectly with the rich cheese inside the gnocchi.
Brown butter and sage: Nutty, aromatic, and comforting.
One of the most loved baked versions is Gnocchi alla Sorrentina, where the gnocchi are layered with tomato sauce, fresh mozzarella, and basil, then baked until bubbling and golden on top. I often make this when I want a cozier, heartier dish that still celebrates southern Italian flavors.
New Twists I Love Trying
- Mushroom cream sauce for an earthy, autumn feel
- Walnut pesto for a rustic Ligurian spin
- Roasted garlic tomato sauce for deeper flavor
You can also lean into cheese-forward recipes. One of my favorites adds a handful of creamy feta before baking, a trick inspired by this cheese-lovers gnocchi idea that’s bold but incredibly satisfying.
And for those craving extra indulgence, it’s hard to go wrong with a melty, cheesy baked version that adds richness without extra effort.
What to Serve Alongside
These gnocchi are quite filling, so I usually keep sides simple. Think sautéed greens, a citrus salad, or roasted vegetables. Sometimes I serve them with a crisp white wine or even a little prosecco when guests are over.
Storage, Make-Ahead & Reheating
If you’re anything like me, you’ll want to make a big batch of gnocchi Amalfitani and enjoy them more than once. The good news is, they store beautifully with just a little care.
Storing Uncooked Dough or Shaped Gnocchi
Once you’ve shaped the gnocchi, place them in a single layer on a floured tray. You can loosely cover them and keep them in the fridge for up to 2 days. Make sure they aren’t touching or stacked, or they’ll stick together.
Freezing for Later
These freeze really well. Arrange them on a parchment-lined tray, freeze until solid, then transfer to a sealed bag or container. They’ll keep for up to 2 months.
When you’re ready to cook, there’s no need to thaw. Just boil straight from frozen and cook for an extra minute or two after they float.
This makes gnocchi Amalfitani a perfect make-ahead dish, especially if you’re cooking for a dinner party or planning a cozy weekend meal.
Reheating Leftovers
If you’ve already sauced and cooked them, they’ll reheat best in the oven at 350°F for about 10 minutes, especially if you’ve baked them in a dish. A splash of sauce or broth helps keep them moist.
Microwaving works too, though the texture might soften a bit. It’s still tasty for a quick lunch the next day.
If you’re wondering what to do with any leftover sauces or need fresh ideas to match with your next plate, this guide to simple gnocchi sauce pairings has saved me more than once when I’ve had extras in the fridge.
Health & Nutrition Insights
Gnocchi often gets a bad rap for being heavy, but gnocchi Amalfitani made with ricotta are surprisingly light. They’re lower in starch compared to traditional potato gnocchi and contain more protein thanks to the cheese and egg yolks.
Is gnocchi more unhealthy than pasta?
Not necessarily. It all depends on the ingredients and portion size. Ricotta-based gnocchi like this one tend to be easier to digest and can feel less heavy than many pasta dishes.
Does gnocchi spike blood sugar?
Since these dumplings are made with flour and cheese, they do contain carbs, but the protein from the ricotta helps slow down absorption. Pairing them with fiber-rich vegetables or a leafy side salad can help balance things out.
Can you enjoy gnocchi if you’re watching your weight?
Absolutely. I keep my portions moderate and go light on the cheese-based sauces when I want something a little leaner. If you’re curious about different types of gnocchi and their textures, I found this overview of alternative gnocchi noodle styles helpful when I was experimenting with new versions.
In the end, I always say: if you’re cooking from scratch with fresh ingredients and enjoying every bite, it’s already a healthier choice.
Frequently Asked Questions
What are the three types of gnocchi?
The most common types are potato gnocchi, ricotta gnocchi (like gnocchi Amalfitani), and Parisian gnocchi made with pâte à choux dough.
What is in Gnocchi alla Sorrentina?
It’s a baked dish made with gnocchi, tomato sauce, mozzarella, and basil. Everything is layered in a dish and baked until golden and bubbly.
Is gnocchi more unhealthy than pasta?
Not always. Ricotta gnocchi are often lighter and have more protein than traditional pasta. It depends on how it’s made and what sauce you use.
What kind of cheese is best for alla Sorrentina?
Mozzarella is the traditional choice. I like to use fresh mozzarella for that perfect melt, or sometimes a smoked version for extra flavor.
Does gnocchi spike blood sugar?
Like most carbs, it can raise blood sugar, but pairing it with protein or vegetables helps slow the spike. Ricotta-based doughs are a bit gentler.
What is the difference between French gnocchi and Italian gnocchi?
French gnocchi is made with a cooked dough (pâte à choux), while Italian gnocchi is usually made with potato or ricotta and shaped by hand.
Is gnocchi ok for weight loss?
In moderation, yes. Stick to lighter sauces, smaller portions, and balance it with vegetables. Ricotta-based gnocchi are a great option.
What is the most unhealthy pasta?
Pasta loaded with cream-heavy sauces and little fiber or protein tends to be the least balanced. Fresh, homemade dishes are almost always better.
What sauces pair well with gnocchi?
Classic options include tomato basil, brown butter with sage, and lemon butter. For more ideas, I often browse this list of simple sauce pairings when I’m short on time.
Conclusion & Call to Action
Gnocchi Amalfitani is one of those recipes that brings comfort and joy to the table. Every time I make it, I’m reminded of that first bite in Minori soft ricotta gnocchi, warm tomato sauce, and just enough cheese to make it feel like a hug in a bowl.
Whether you choose to serve it baked in the style of Gnocchi alla Sorrentina or with a simple lemon butter sauce, this dish always feels special. It’s a beautiful way to slow down, cook something from the heart, and share it with the people you love.
Love what you see? Follow me on Facebook and Pinterest for more easy, delicious recipes and daily inspiration. I share behind-the-scenes tips from my kitchen every week, and it’s a wonderful way to connect beyond the recipe.
And if you’re planning a full Italian spread, don’t miss this guide to what to eat with gnocchi it’s full of tasty pairing ideas.
With love from my kitchen,
Adeline
What to Cook Next?
If you loved this cozy, cheesy plate of gnocchi Amalfitani, here are a few more dishes from my kitchen that you might enjoy next:
Craving something baked and comforting? Try this classic tomato-based gnocchi dish that’s all about cozy flavors and a bubbly finish: Gnocchi Marinara.
In the mood for something quick but satisfying? This feta-tossed version brings a tangy twist to weeknight dinners: Gnocchi Feta.
Want more sauce inspiration? This roundup of easy pairings for homemade gnocchi will give you endless ideas: Potato Gnocchi Sauce Ideas.
There’s something so rewarding about cooking from scratch and once you start, it’s hard to stop. Let your next dish be just as warm, simple, and delicious.
Print
Gnocchi Amalfitani Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Boil or Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
Soft, pillowy, and rich with ricotta, gnocchi Amalfitani is a comforting dish from the Amalfi Coast that brings a touch of southern Italy to your table. Whether you serve it simply with butter or bake it alla Sorrentina, this recipe is all about warmth, tradition, and flavor.
Ingredients
For the gnocchi:
2 cups ricotta cheese (drained)
3 cups all-purpose flour (plus more for dusting)
6 large egg yolks
2 tablespoons grated Parmesan or Pecorino
1 to 2 teaspoons grated nutmeg
Pinch of salt
For serving (choose one or combine):
Tomato basil sauce
Lemon butter with zest
Fresh mozzarella (for baking alla Sorrentina)
Fresh basil or parsley (optional garnish)
Instructions
In a large bowl, mix ricotta, egg yolks, cheese, nutmeg, and salt until smooth.
Gradually stir in flour until a soft dough forms.
Turn dough onto a floured surface and knead gently for 1 minute.
Divide dough into 4 portions, roll into ropes, and cut into 1-inch pieces.
Optionally, roll each on a fork or gnocchi board to make ridges.
Bring salted water to a boil. Add gnocchi and cook until they float, plus 1–2 minutes more.
Serve with your favorite sauce, or bake with mozzarella and sauce for Gnocchi alla Sorrentina.
Notes
Be sure to drain the ricotta well to avoid a sticky dough.
Gnocchi can be frozen before cooking. Boil from frozen without thawing.
Try lemon butter sauce for a lighter option or tomato and mozzarella for a cozy baked version.
Use 00 flour for an even softer texture.
Great to make ahead and freeze in batches.
