Save This lemon herb ricotta gnocchi transforms simple ingredients into an elegant Italian dish that feels restaurant-worthy but requires minimal effort. The pillowy soft gnocchi pairs perfectly with the bright lemon-herb sauce for a meal that impresses every time.
I first made these ricotta gnocchi when hosting an impromptu dinner party and needed something impressive with ingredients I already had. My guests were amazed that such a sophisticated dish could come together so quickly, and it's been my go-to entertaining recipe ever since.
Ingredients
- Whole milk ricotta cheese: provides the creamy base for these pillowy dumplings. Look for fresh ricotta with minimal ingredients and drain well for best texture
- Large egg: binds the dough together without making it tough. Room temperature works best
- Parmesan cheese: adds savory depth. Freshly grated provides superior flavor to pre-packaged options
- All purpose flour: gives structure while keeping the gnocchi tender. Measure carefully to avoid adding too much
- Fresh lemon zest: brightens the entire dish with aromatic citrus oils
- Fresh herbs: especially basil and parsley bring vibrant color and flavor that dried herbs simply cannot match
- Butter and olive oil: create a silky sauce base that carries the flavors beautifully
Instructions
- Prepare the ricotta:
- Drain your ricotta thoroughly by placing it in a cheesecloth-lined sieve for at least 10 minutes. Press gently to remove excess moisture, as wet ricotta will require more flour and result in denser gnocchi. The drier your ricotta, the lighter your final dish will be.
- Mix the dough:
- Combine the drained ricotta with egg, grated Parmesan, salt, pepper, and lemon zest in a large bowl. Mix with a light hand until just combined. The lemon zest should be evenly distributed throughout the mixture, releasing its essential oils into the dough.
- Add the flour:
- Sprinkle flour over the ricotta mixture gradually, folding it in with a rubber spatula until a soft, slightly sticky dough forms. The dough should feel tacky but manageable. Resist the temptation to add too much flour or your gnocchi will become heavy and tough.
- Shape the gnocchi:
- Turn the dough onto a lightly floured surface and divide it into four equal portions. With floured hands, gently roll each portion into a rope about 3/4-inch thick. Use a sharp knife to cut into 1-inch pieces. For traditional ridges, roll each piece against the tines of a fork, though this step is purely optional.
- Cook the gnocchi:
- Bring a large pot of generously salted water to a gentle boil. The water should taste like sea water. Work in batches to avoid overcrowding, dropping gnocchi carefully into the water. They will sink initially, then float to the surface when cooked through, typically after about 2 minutes.
- Prepare the sauce:
- While the gnocchi cook, melt butter with olive oil in a large skillet over medium heat. Add minced garlic and cook just until fragrant, about 30-60 seconds, being careful not to let it brown. Stir in fresh lemon juice, chopped herbs, and red pepper flakes if using.
- Finish the dish:
- Transfer the cooked gnocchi directly from the water to the sauce using a slotted spoon. Gently toss to coat each piece evenly in the herb-lemon butter. The starchy coating on the gnocchi will help the sauce cling beautifully to each piece.
Save The secret to truly exceptional ricotta gnocchi lies in the quality of your ricotta cheese. I discovered this when comparing a batch made with standard supermarket ricotta to one made with fresh ricotta from my local Italian deli. The difference was remarkable. The artisanal ricotta produced significantly lighter, more flavorful gnocchi that practically melted in our mouths. Whenever possible, seek out fresh ricotta with minimal ingredients and a clean, milky flavor.
Troubleshooting Gnocchi
Gnocchi dough can be temperamental depending on moisture content in your ricotta. If your dough feels too wet, add flour one tablespoon at a time until manageable. If it feels too dry, add a teaspoon of water or an extra egg yolk.
The perfect gnocchi should be tender yet hold its shape. Test cook a single piece before shaping the entire batch. If it falls apart in the water, add a bit more flour to the remaining dough.
Avoid overcooking gnocchi. They need just 1-2 minutes after floating to the surface. Any longer and they may become mushy or fall apart.
Make-Ahead Options
Complete preparation through shaping the gnocchi, then arrange them in a single layer on a floured baking sheet. Refrigerate uncovered for up to 4 hours before cooking.
For longer storage, freeze the shaped uncooked gnocchi on baking sheets until solid, then transfer to freezer bags. Cook directly from frozen, adding 1-2 minutes to the cooking time.
Leftover cooked gnocchi can be refrigerated for up to 3 days. Reheat gently in a skillet with a splash of water and a pat of butter.
Seasonal Variations
Spring version Add fresh peas and mint in place of some of the parsley
Summer adaptation Mix in diced zucchini and cherry tomatoes sautéed with the garlic
Fall twist Incorporate brown butter and sage instead of lemon herb sauce
Winter comfort Add roasted butternut squash cubes and crispy pancetta to the finished dish
Perfect Pairings
A simple arugula salad with lemon vinaigrette complements the rich gnocchi beautifully
For protein, serve alongside grilled chicken or sautéed shrimp
Crusty Italian bread is essential for soaking up every last bit of the herb butter sauce
Save This recipe is a testament to how simple ingredients can yield extraordinary results. Enjoy this delightful dish that’s sure to become a favorite.
Recipe FAQ Section
- → How do I prevent gnocchi from becoming too dense?
Avoid overmixing and use just enough flour for the dough to come together. Excess flour leads to a heavy texture.
- → Can I make the gnocchi ahead of time?
Shaped gnocchi can be arranged on a floured tray and refrigerated for a few hours or frozen until cooking time.
- → Is it possible to make this dish gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of regular flour for a gluten-free version.
- → What is the best way to serve these gnocchi?
Serve with extra grated Parmesan, fresh basil, and lemon zest for extra flavor. A crisp salad pairs well, too.
- → Which wines pair well with lemon herb gnocchi?
Light white wines like Sauvignon Blanc or Pinot Grigio complement the dish’s citrus and herb notes beautifully.