Homemade Ricotta Gnocchi with Creamy Pesto Sauce

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Homemade Ricotta Gnocchi with Creamy Pesto Sauce — Interactive video experience

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

FOR THE CREAMY PESTO SAUCE

Method

  1. 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.
  2. 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.
  3. 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
  4. In a skillet over medium heat stir in the pesto mixture, then add the cream. Allow the sauce to simmer and reduce slightly.
  5. 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.
  6. 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.
  7. Serve topped with extra Pecorino cheese and fresh basil for garnish.

Equipment