Description
A vibrant and flavorful Spring Gnocchi & Ricotta dish featuring crispy pan-seared potato gnocchi tossed with fresh spinach pesto, sun-dried tomatoes, and creamy lemon-infused ricotta cheese. Perfect for a light, fresh, and comforting meal.
Ingredients
Scale
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
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, blend the fresh spinach, parsley, parmesan cheese, garlic cloves, crushed chili flakes, and olive oil until smooth. Season with kosher salt and freshly cracked black pepper to taste.
- Mix the ricotta: In a small bowl, combine the whole milk ricotta, lemon juice, olive oil, and kosher salt. Stir until smooth and set aside.
- Pan-sear the gnocchi: Heat olive oil and unsalted butter in a large sauté pan over medium-high heat. Add the premade potato gnocchi and cook for 8 minutes, tossing occasionally until the gnocchi are crispy and golden brown on all sides.
- Toss with pesto and sun-dried tomatoes: Pour the prepared pesto and sliced sun-dried tomatoes into the pan with the gnocchi. Toss gently to combine and evenly coat the gnocchi. Turn off the heat.
- Add ricotta and garnish: Dollop the lemon ricotta cheese over the gnocchi. Sprinkle freshly cracked black pepper and minced fresh parsley on top. Optionally, drizzle with some oil from the sun-dried tomato jar for extra flavor.
Notes
- Use premade gnocchi for quicker preparation; fresh gnocchi can be used if preferred but adjust cooking time accordingly.
- For a nuttier pesto, add a tablespoon of pine nuts or walnuts into the food processor.
- If sun-dried tomato oil is unavailable, drizzle with extra virgin olive oil for added richness.
- Adjust chili flakes to taste for milder or spicier heat.
- This dish can be served as a light main course or a hearty side dish.
