Description
A vibrant and flavorful Spring Gnocchi & Ricotta recipe that combines crispy pan-seared potato gnocchi with a fresh homemade spinach pesto, sun-dried tomatoes, and creamy lemon-infused ricotta. Perfect for a quick and elegant meal that serves 4.
Ingredients
For the Gnocchi
- 1 lb. premade potato gnocchi
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 cup sliced sun-dried tomatoes
- Freshly cracked black pepper, for garnish
For the Pesto
- 2 cups fresh spinach
- 3 garlic cloves
- 1/2 cup fresh parsley, plus extra for garnish
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon crushed chili flakes
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
For the Ricotta
- 1/2 cup whole milk ricotta
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Kosher salt, to taste
Instructions
- Prepare the pesto: In a food processor, combine the fresh spinach, parsley, parmesan cheese, garlic cloves, crushed chili flakes, and olive oil. Blend until smooth, then season with kosher salt and freshly cracked black pepper to taste.
- Mix the ricotta: In a small bowl, mix together the whole milk ricotta, lemon juice, olive oil, and a pinch of kosher salt until smooth and well combined. Set aside for serving.
- Pan-sear the gnocchi: Heat the olive oil and unsalted butter in a large sauté pan over medium-high heat. Add the premade potato gnocchi and cook for about 6 to 8 minutes, tossing occasionally, until they are crispy and golden brown on all sides.
- Add pesto and tomatoes: Pour the prepared pesto and sliced sun-dried tomatoes into the sauté pan with the gnocchi. Toss everything gently together to combine, then turn off the heat to stop cooking.
- Plate and garnish: Spoon the gnocchi mixture onto serving plates. Dollop the lemon ricotta evenly over the gnocchi. Garnish with freshly cracked black pepper and extra minced fresh parsley. Optionally, drizzle some sun-dried tomato jar oil over the dish for added flavor.
Notes
- Use premade potato gnocchi for convenience and quick cooking.
- If you prefer a spicier pesto, increase the crushed chili flakes slightly.
- Be sure to toss gnocchi gently while pan-searing to get even crisping on all sides.
- Sun-dried tomato oil can be used for extra flavor but is optional.
- This dish contains milk and gluten allergens.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
