Ricotta Gnocchi with Spring Vegetables

Ricotta Gnocchi with Spring Vegetables

3 Reviews
From: EatingWell Magazine, March/April 2017

Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Ricotta Gnocchi
  • Semolina for dusting
  • 1 cup sheep's-milk or other whole-milk ricotta cheese
  • ½ cup finely grated Parmesan cheese plus ½ cup shaved, divided
  • 1½ teaspoons kosher salt, divided
  • ¾-1¼ cups all-purpose flour
  • 1 large egg
  • 1 large egg yolk
  • Spring Vegetable Sauce
  • 1 cup shelled fresh fava beans (about 2 pounds unshelled) or frozen lima beans (thawed)
  • 1 tablespoon extra-virgin olive oil
  • 4 cups halved and thinly sliced leeks (about 2 small)
  • 1½ cups sliced asparagus
  • 1 cup peas, fresh or frozen (thawed)
  • 2 cups low-sodium vegetable or chicken broth
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground pepper
  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped fresh basil or tarragon
  • 1 tablespoon chopped flat-leaf parsley


  • Prep

  • Ready In

  1. To prepare gnocchi: Line a large rimmed baking sheet with parchment paper and generously dust with semolina flour.
  2. Drain ricotta and pat dry with paper towels. Combine the ricotta, grated Parmesan and ½ teaspoon salt in a large bowl; add ¾ cup flour and stir until just combined. Whisk egg and egg yolk in a small bowl and stir into the ricotta mixture until loosely combined. Generously dust a work surface with all-purpose flour and turn the dough out onto it. Gently knead the dough with floured hands; if it seems very wet and sticky, work in more flour, 2 tablespoons at a time, gently folding it over and continuing to dust the surface underneath until you're able to form it into a 3-by-6-inch log.
  3. With a floured knife, cut the log crosswise into 4 equal pieces. Starting at the center of the dough and pressing lightly with your fingers, roll each portion into a ¾-by-15-inch rope, gently pulling and stretching the dough as you roll. Cut into ½-inch pieces and place on the prepared baking sheet. Place in the freezer until the gnocchi are frozen, about 30 minutes. (If making ahead, transfer to a sealable bag once frozen. Do not defrost before boiling.)
  4. To prepare sauce: If using fresh fava beans, bring a medium saucepan of water to a boil. Add the shelled beans and cook for 30 seconds. Drain well. Remove the "cap" at the top and slip each bean out of its waxy coating.
  5. Heat oil in a large skillet over medium-low heat. Add leeks and cook, stirring occasionally, until very soft, 6 to 8 minutes. Stir in asparagus, peas and the favas (or lima beans). Add broth, ½ teaspoon salt and pepper. Bring to a boil over high heat. Cook, stirring often, until the asparagus is almost tender, about 2 minutes. Remove from heat and set aside.
  6. To cook gnocchi: Bring a large pot of water to a boil. Add the remaining 1 teaspoon salt and drop in the frozen gnocchi. Cook, stirring gently, for 4 to 5 minutes. As the gnocchi float to the top, scoop them into a large bowl with a slotted spoon.
  7. Reheat the sauce, if necessary, and stir in butter, basil (or tarragon) and parsley. Pour the sauce over the gnocchi; gently stir to combine. Serve topped with shaved Parmesan.
  • To make ahead: Freeze uncooked gnocchi (Steps 1-3) for up to 1 month.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: ½ cup gnocchi & ¾ cup sauce each
  • Per serving: 445 calories; 21 g fat(11 g sat); 10 g fiber; 44 g carbohydrates; 21 g protein; 248 mcg folate; 115 mg cholesterol; 6 g sugars; 0 g added sugars; 2,087 IU vitamin A; 19 mg vitamin C; 292 mg calcium; 5 mg iron; 576 mg sodium; 579 mg potassium
  • Nutrition Bonus: Folate (62% daily value), Vitamin A (42% dv), Vitamin C (32% dv), Calcium (29% dv), Iron (28% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, ½ lean meat, 1 medium-fat meat, ½ high-fat meat, 2 fat

Reviews 3

June 26, 2017
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By: Sharmin Sampat
Definitely a must-try
May 09, 2017
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By: Carolyn Malcoun
This is a dish that dreams are made of!
March 08, 2017
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If you're making this as a main dish for a hungry family of four, you should double the recipe. I've made this twice, once with the leeks and once substituted onions for leeks and both were good. I did not use semolina for dusting. Also, I have made this with half all-purpose and half white whole wheat flours and the gnocchi turned out fine.
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