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ricotta gnocchi with lemon basil pesto

(3 RATINGS)
153 Pinches 18 Photos
Professorchef avatar
North Providence, RI
Updated on Jun 19, 2025

These gnocchi are light and refeshing! The perfect spring meal.

Blue Ribbon Recipe

This ricotta gnocchi with lemon basil pesto is a flavorful and light fresh pasta dinner. Using ricotta, rather than potatoes, lightens up the homemade gnocchi. Easy to make, they're like a creamy dumpling. We loved the tangy and nutty lemon basil pesto. Pureeing a lemon really intensiveness the lemon flavor. It's so good, you'll find other ways to use the homemade pesto. A lighter pasta dinner for spring and summer.

— The Test Kitchen
prep time 40 Min
cook time 30 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • LEMON BASIL PESTO
  • 1 large lemon cut into pieces (just pulp not skin)
  • 1/2 cup fresh basil, packed
  • 2 tablespoons pine nuts
  • 1 clove garlic
  • 1/4 cup Parmigiano-Reggiano, grated
  • 3 tablespoons olive oil
  • - salt and pepper, to taste
  • RICOTTA GNOCCHI
  • 1 pound whole milk ricotta
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • cornmeal
  • lemon zest
  • 2 - 3 tablespoons oil

How To Make ricotta gnocchi with lemon basil pesto

  • Place the lemon in a food processor and process till finely chopped.
    Step 1
    Make the pesto before cooking the gnocchi. Place the lemon in a food processor and process till finely chopped.
  • Add basil, pine nuts, and garlic.
    Step 2
    Add basil, pine nuts, and garlic; blend.
  • Add cheese.
    Step 3
    Add cheese.
  • Drizzle olive oil in as processing.
    Step 4
    Drizzle olive oil in as processing.
  • Set pesto aside and prepare gnocchi.
    Step 5
    Set pesto aside and prepare gnocchi.
  • Whip the ricotta to break up the curds.
    Step 6
    In a large bowl, whip the ricotta to break up the curds.
  • Add eggs and stir to combine.
    Step 7
    Add the egg and stir until evenly combined.
  • Add flour.
    Step 8
    Add flour.
  • Mix well.
    Step 9
    Mix well.
  • Form gnocchi and sprinkle with cornmeal.
    Step 10
    Roll into a snake. Cut into 1/2 inch pieces and make an indentation with your thumb into each gnocchi. Dust with corn meal.
  • Place gnocchi in boiling water.
    Step 11
    Bring a large pot of salted water to a boil. Place gnocchi in boiling water to cook.
  • When they float they're cooked.
    Step 12
    When they rise to the top they are done; about 10 minutes. Drain.
  • Add oil and lemon zest to a skillet.
    Step 13
    In a medium hot saute pan, add 2-3 Tbsp of oil and 4 - 5 strips of lemon zest.
  • Add drained gnocchi to the hot oil.
    Step 14
    Add drained gnocchi to saute pan.
  • Add prepared lemon pesto.
    Step 15
    Add prepared lemon pesto.
  • Toss and add shredded Parmesan.
    Step 16
    Toss. Add some Parmesan cheese and serve hot.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Pasta
Culture: Italian
Collection: Lovable Lemon
Collection: Perfect Pastas
Ingredient: Dairy
Method: Stove Top

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