I recently took a super fun cooking class at thefoodieschool.com where we made this amazing dish! The recipe is so simple, and super easy to make at home.

See all the delicious parts below!

Easy Ricotta Gnocchi


  • Two 16-ounce container whole-milk ricotta, strained for an hour
  • 1 large egg
  • 3/4 cup finely grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 ¾ cup flour
  • 1 teaspoon minced herbs (sage, parsley, rosemary, thyme, oregano)


In a large bowl, mix the strained ricotta, egg, cheese, salt, and 3/4 of the flour until all ingredients are incorporated you may need more flour. Cover and refrigerate for 15 minutes.

Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for another 15 minutes.

Processed with VSCO with au1 preset

Before shaping, put a large pot of salted water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your work space.

Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.

Using a bench scraper or sharp knife, cut the log into 3/4″ pieces. You can leave them as little ‘pillows’ or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb. Transfer to the baking sheet and toss with flour to prevent sticking. Repeat with remaining dough.

Add half of the gnocchi to the boiling water. Gently stir the gnocchi to make sure they don’t stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining.

Fresh Pesto

Pesto Ingredients 

  • ¼ cup pine nuts 
  • 2 cloves garlic 
  • 2 cups lightly packed basil leaves 
  • 1 ½ teaspoons fresh lemon juice 
  • ½ teaspoon grated lemon peel 
  • ½ cup olive oil 
  • Salt and freshly ground black pepper 
  • ¾ cup freshly grated Parmesan 


Place pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Pulse until the garlic and pine nuts are well chopped. Add the basil leaves, lemon zest and 1 teaspoon of the lemon juice. Pulse to combine.  

With the processor on, slowly stream in the olive oil through the feed tube until a wet paste forms. Scrape down sides of the bowl of the food processor and pulse again until well combined.  

Add the parmesan cheese. Pulse one more time. Transfer to a medium bowl and taste for seasonings.  

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