Get ready to swoon over our latest creation: Ricotta Gnocchi with Sweet Pea Butter Sauce. This dish is like a little piece of heaven on a plate.
Imagine pillowy ricotta gnocchi, so light and fluffy they almost melt in your mouth, all draped in a creamy, dreamy, sweet pea butter sauce.
The unexpected yet sublime combo of the rich, tender gnocchi with the fresh, vibrant sweet pea sauce really sets this dish apart. Plus, it’s a great way to add a gourmet twist to your meal.
Ricotta Gnocchi With Sweet Pea Butter Sauce – What You’ll Need
The star of the show is the ricotta. It brings a creamy richness to the gnocchi that’s just unmatched. When paired with finely grated Parmesan, it creates a flavor duo that’s seriously drool-worthy.
Then there’s the sweet pea butter sauce. It’s like spring in a sauce, with its fresh, sweet flavor and velvety texture. A hint of garlic and a splash of lemon juice add just the right amount of zing.
And don’t forget! You’ll need a blender or food processor for that silky smooth sauce – it’s a game-changer.
Variations and Substitutions
Ricotta cheese: Swap out the ricotta for cottage cheese for a lighter version of the gnocchi.
Make it spicy: Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
Peas: No peas? Use spinach for a different but equally delicious green sauce.
Top Tips
- Don’t skip drying the ricotta cheese. If you feel like the dough is too sticky after being mixed, try adding more flour 1 tablespoon at a time to reach desired consistency.
- If you can’t find truffle pecorino, try a light drizzle of truffle olive oil on top before serving. Or a sprinkle of truffle salt.
- If you haven’t tried truffles before, a little bit goes a long way. Try a few before using.
- Don’t overcook the gnocchi – they’re done as soon as they float to the top.
Storage + Freezer Directions
Store any leftover gnocchi and sauce separately in airtight containers in the fridge for up to 3 days.
You can also freeze the uncooked gnocchi on a baking sheet and then transfer them to a freezer bag for up to a month.
What to Serve with Ricotta Gnocchi
This dish pairs beautifully with a crisp, green salad like our Cucumber Tomato Feta Salad or Greek Orzo Salad with Feta.
It would also taste fantastic with Parmesan Rosemary Focaccia Bread to soak up all that amazing sauce. Then, top your meal off with a glass of white wine – think Pinot Grigio or Chardonnay.
Ricotta Gnocchi with Sweet Pea Butter Sauce
Ingredients
Homemade Ricotta Gnocchi
- 15 oz. fresh Ricotta cheese pressed dry
- 3 large egg yolks
- 1 oz. Parmigiano Reggiano grated
- ½ teaspoon kosher salt
- 3/4 cup all-purpose flour + more for rolling
Sweet Pea Butter Sauce
- 1/3 cup unsalted butter
- 1 cup vegetable or chicken stock
- 1 cup frozen sweet peas
- ½ teaspoon Kosher salt
- freshly ground black pepper to taste
- 2-3 tablespoons fresh lemon juice
- 2 oz. truffle Pecorino cheese thinly shaved
Instructions
Homemade Ricotta Gnocchi
- For the homemade ricotta gnocchi, follow the instructions in THIS post.
Sweet Pea Butter Sauce
- Heat a large sauté pan over medium/high heat. Then, melt the butter and add the broth and frozen peas.
- Bring to a gentle simmer and cook for 4- 5 minutes, or until the peas are tender, but still a bright green color.
- Transfer 2/3 of the sweet pea mixture to a blender or food processor and blend until smooth. Return the mixture to the pan and season with salt, pepper, and lemon juice.
- Bring to a gentle simmer and add the freshly cooked, drained gnocchi to the pan, tossing gently until the sauce has slightly thickened, and the gnocchi are evenly coated.
- Season the sauce again if necessary, making sure it has enough salt and lemon juice to add a tangy brightness to the flavor.
- Serve immediately, and top with thin shavings of the truffle Pecorino cheese.
Tips & Notes
- Don’t skip drying the ricotta cheese. If you feel like the dough is too sticky after being mixed, try adding more flour 1 tablespoon at a time to reach desired consistency.
- Can’t find truffle pecorino, try a light drizzle of truffle olive oil on top before serving. Or a sprinkle of truffle salt.
- If you haven’t tried truffles before, a little bit goes a long way. Try a some before using.
