Lemon Herb Ricotta Gnocchi (Print Version)

Pillowy ricotta gnocchi with lemon and fresh herbs, ideal for a bright vegetarian meal any time of year.

# Components:

→ Gnocchi

01 - 1 cup (250 g) whole-milk ricotta cheese, drained
02 - 1 large egg
03 - 1/2 cup (60 g) grated Parmesan cheese
04 - 1 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
06 - 1 teaspoon finely grated lemon zest
07 - 1 cup (125 g) all-purpose flour, plus extra for dusting

→ Herb Lemon Butter

08 - 3 tablespoons unsalted butter
09 - 2 tablespoons extra virgin olive oil
10 - 2 cloves garlic, finely minced
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons chopped fresh basil
13 - 2 tablespoons chopped fresh parsley
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ For Serving

15 - Additional grated Parmesan cheese
16 - Fresh basil leaves
17 - Lemon zest

# Method:

01 - Line a sieve with cheesecloth. Place the ricotta in the lined sieve and allow it to drain for 10 minutes to remove excess moisture.
02 - In a generously sized bowl, combine the drained ricotta, egg, Parmesan cheese, kosher salt, black pepper, and lemon zest. Mix thoroughly until well incorporated.
03 - Gradually incorporate the all-purpose flour into the ricotta mixture, stirring gently until a cohesive, soft dough begins to form. If the dough feels sticky, add a small amount of additional flour.
04 - Transfer the dough to a lightly floured work surface. Divide the dough into four equal portions. Roll each portion into a rope approximately 3/4-inch (2 cm) in diameter. Cut the ropes into 1-inch (2.5 cm) pieces.
05 - Bring a large pot of salted water to a gentle boil. Carefully add the gnocchi in batches, ensuring not to overcrowde the pot. Cook until the gnocchi float to the surface, which typically takes about 2 minutes. Remove the cooked gnocchi with a slotted spoon and set aside.
06 - In a large skillet, melt the unsalted butter with the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute. Stir in the fresh lemon juice, chopped basil, chopped parsley, and crushed red pepper flakes (if using).
07 - Add the cooked gnocchi to the skillet with the herb lemon butter. Gently toss the gnocchi to ensure they are evenly coated and heated through, for about 1-2 minutes.
08 - Serve the gnocchi immediately, garnished generously with additional grated Parmesan cheese, fresh basil leaves, and a final flourish of lemon zest.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses basic pantry ingredients with fresh herbs
  • No special equipment needed beyond basic kitchen tools
  • Lighter than traditional potato gnocchi
02 -
  • Each serving contains 15g of protein
  • Vegetarian friendly main dish that satisfies even meat lovers
  • Can be made ahead and refrigerated before cooking
  • Perfect for spring and summer entertaining
03 -
  • Test your ricotta for moisture by pressing a spoonful between paper towels. If it leaves a large wet spot, drain it longer before proceeding.
  • The key to tender gnocchi is handling the dough minimally. Mix just until ingredients come together, no kneading necessary.
  • Save some pasta cooking water before draining. A splash added to the sauce helps create a silky texture that clings perfectly to the gnocchi.

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