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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 minutes
Cook 30 minutes
Total 50 minutes
Fat 39
Carbs 26
Protein 26
Yield 4


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


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

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.

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Nutrition Facts

Calories: 573kcal | Carbohydrates: 26g | Protein: 26g | Fat: 39g | Fiber: 2g | Sugar: 6g