Ricotta Gnocchi with Pesto Cream Sauce Recipe

Name: Ricotta Gnocchi with Pesto Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh ricotta cheese; 1 large egg; 1/2 cup grated Parmesan; 1/2 cup wheat-bread crumbs or crushed low-carb crackers; 1 tablespoon melted butter; 1 tablespoon extra-virgin olive oil; Flour, for rolling gnocchi; 2 cups chopped fresh basil leaves; 1/4 cup olive oil; 3 tablespoons truffle oil; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper, plus more for serving; 1/2 cup heavy cream

Servings: persons

1 pound fresh ricotta cheese
1 large egg
1/2 cup grated Parmesan
1/2 cup wheat-bread crumbs or crushed low-carb crackers
1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
Flour, for rolling gnocchi
2 cups chopped fresh basil leaves
1/4 cup olive oil
3 tablespoons truffle oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1/2 cup heavy cream

1
Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
2
On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi).
3
Work fast or your dough will start to become super tough to work with!
4
Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
5
Pesto Sauce:
6
While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined.
7
Set aside.
8
Bring a large pot of water to a rolling boil over medium heat on the stovetop.
9
Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot.
10
After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl.
11
Top with the pesto cream sauce and a dash of cracked pepper and serve.
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh ricotta cheese, 1 large egg, 1/2 cup grated Parmesan, 1/2 cup wheat-bread crumbs or crushed low-carb crackers, and more.

Yes, Ricotta Gnocchi with Pesto Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta Gnocchi with Pesto Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions