Sweet Pea Butter Ricotta Gnocchi

This Ricotta Gnocchi with Sweet Pea Butter Sauce is a deliciously simple dish the whole family will enjoy!

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
Fat 39 Carbs 26 Protein 26
Yield 4 1x


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
  • 23 tablespoons fresh lemon juice
  • 2-oz. truffle Pecorino cheese, thinly shaved


Homemade Ricotta Gnocchi

  1. For the homemade ricotta gnocchi, follow the instructions in THIS post. 

Sweet Pea Butter Sauce

  1. Heat a large sauté pan over medium/high heat. Then, melt the butter and add the broth and frozen peas.
  2. Bring to a gentle simmer and cook for 4- 5 minutes, or until the peas are tender, but still a bright green color. 
  3. 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.
  4. 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. 
  5. Season the sauce again if necessary, making sure it has enough salt and lemon juice to add a tangy brightness to the flavor.
  6. Serve immediately, and top with thin shavings of the truffle Pecorino cheese.


Tips & Notes

Ricotta gnocchi– if you’d rather purchase a store-bought ricotta gnocchi or use any other kind of gnocchi, this recipe serves 4. So use 4 servings.

Nutrition Facts

Serving Size: 1/4 Calories: 573 Sugar: 6 Sodium: 816 Fat: 39 Carbohydrates: 26 Fiber: 2 Protein: 26 Cholesterol: 231
Author: Erin HarrisCategory: DinnerMethod: StovetopCuisine: Italian

Keywords: ricotta gnocchi