Homemade Ricotta Gnocchi with Creamy Pesto Sauce
by
ANNA POLYVIOU
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Yield 4
Prep time
10 MinCook time
15 MinTotal time
25 MinHomemade Ricotta Gnocchi with Creamy Pesto Sauce
Soft, pillowy ricotta gnocchi meets a rich, herby pesto sauce in this indulgent homemade dish. With fresh basil, toasted pine nuts, and a touch of cream, it’s a restaurant-quality meal made effortlessly at home—perfect for a weeknight treat or an impressive dinner with friends.
Ingredients
FOR THE GNOCCHI
- 500g Ricotta
- 200g Plain Flour
- 1 whole Egg
- 3 Egg Yolks
- 150g Parmesan, grated
- Flour (for dusting)
FOR THE CREAMY PESTO SAUCE
- 60g Spinach
- 1 bunch Basil
- 80g Pine Nuts, toasted
- 50g Pecorino, grated
- 100-150g Olive Oil (adjust based on desired consistency)
- Salt and Pepper, to taste
- 300ml Cream
- Additional Pecorino and Basil, for garnish
Instructions
GNOCCHI
- In a medium-sized bowl, mix the ricotta, plain flour, egg, egg yolks, and Parmesan with your hands until well combined. Cover it in Glad Wrap and allow to rest for 10-15mins.
- Lightly dust a clean surface with flour, then shape the gnocchi dough into a long narrow log approx 2cm in diameter. Cut into thumb-sized pieces.
- Bring a large pot of salted water to a boil. Add the gnocchi pieces and cook for about 2-2.5 minutes, or until they float to the surface.
CREAMY PESTO SAUCE
- In a small Braun Multi Practic 3 Chopper, blend the spinach, basil, toasted pine nuts, and Pecorino with olive oil. Season with salt and pepper to taste. Adjust the consistency with more olive oil if needed.
- In a skillet over medium heat stir in the pesto mixture, then add the cream. Allow the sauce to simmer and reduce slightly.
- Add the cooked gnocchi to the skillet and toss to coat, adding a bit of the reserved cooking liquid if needed to achieve the desired sauce consistency.
- Serve topped with extra Pecorino cheese and fresh basil for garnish.