Creamy Lemon Ricotta Gnocchi

Creamy Lemon Ricotta Gnocchi

This creamy lemon riccotta gnocchi is to die for. Everyone knows my deep love for comfort food and specifically anything pasta-related. I enjoy pasta dishes multiple times a week and gnocchi is always on that list! I love the unique texture of gnocchi.

This creamy lemon ricotta gnocchi is rich, decadent, comforting, and also super fresh-tasting for spring. That lemon flavor with the bold ricotta taste is just perfect. This is one of those fancy-sounding dinners that is actually very easy to make in real life. The sauce comes together by blending just a few ingredients. The gnocchi comes ready to cook and turns out like perfect soft pasta pillows every time. Truly, foolproof and so satisfying! I also ove the addition of lemon zest on top because it really adds the perfect amount of freshness. 

I used Inspired Organics Gnocchi for this recipe. Their Organic Potato Gnocchi is incredible! It is made with great ingredients and is ready in just 2 minutes. That is honestly one of the best parts about gnocchi - it is super quick. I love the ribbed texture here too, it allows the sauce to stick on really well. I also used my go-to Inspired Organics Extra Virgin Olive Oil for this one. It has such great taste and I know it is top quality! IO makes a huge variety of organic products. They have something for everyone! For my fellow pasta lovers, you can check out all their like of fresh and dry organic pasta and homestyle organic sauces here! To see where you can find Inspired Organics at a store near you, follow this link to the store locator!

Creamy Lemon Ricotta Gnocchi

What you need for this recipe: 

  • Organic Potato Gnocchi 
  • Creamy Full Fat Ricotta
  • Olive Oil
  • Butter 
  • Fresh lemon juice & zest
  • Parmesan Cheese 
  • Italian Seasoning
  • Garlic Powder 
  • Sharp White Cheddar Cheese
  • Sweet Peas (Fresh or Frozen)
  • Salt and Pepper

Creamy Lemon Ricotta Gnocchi

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients:

 2 Packages of Potato Gnocchi (about 35 oz total)
 1 cup Creamy Ricotta (Whole Milk is recommended)
 ¼ cup Olive Oil
 ½ cup Parmesan Cheese
 ½ Lemon, Squeezed for Juice
 ½ tsp Garlic Powder
 Salt and Pepper (to taste)
 1 tsp Italian Seasoning
 ½ cup Sharp White Cheddar (grated)
 1 cup Sweet Peas (Fresh or Frozen)
 **A splash of pasta water - Do not skip this. Take from the pot when the gnocchi is finished.This is how the sauce gets super creamy with the noddles and not clumpy.
 Olive Oil and 1 tbsp Butter for cooking

Directions:

1

In a high-speed blender (or mixing device) add ricotta, olive oil, parmesan cheese, spices, and lemon juice. Blend on medium until well combined. Should take about 1 minute. Set aside.

2

Fill a medium-size pot with water and some salt and bring to a boil.

3

Meanwhile, when the gnocchi is almost ready, heat up olive oil and butter on medium in a large saucepan.

4

When gnocchi is ready (takes about 2 minutes), it should float to the top and be pillowy soft. Take a small cup and scoop out some pasta water. Set pasta water aside and drain the rest of the gnocchi.

5

Add gnocchi to the saucepan with oil and butter. Mix well. Add in frozen peas and mix well again.

6

Add the ricotta sauce from the blender into the saucepan and mix well. Add a splash of pasta water and mix. It should be creamy and slightly liquidy. That is ok, because it will reduce.

7

Add in grated white cheddar cheese and mix well.

8

Lastly, season with salt and pepper to taste and top with zome lemon zest. Serve hot and enjoy!

Creamy Lemon Ricotta Gnocchi

Thank you to my amazing partners are Inspired Organics for sponsoring the development of this recipe content. I love working with brands that are aligned with my values and make incredible products!

Ingredients

 2 Packages of Potato Gnocchi (about 35 oz total)
 1 cup Creamy Ricotta (Whole Milk is recommended)
 ¼ cup Olive Oil
 ½ cup Parmesan Cheese
 ½ Lemon, Squeezed for Juice
 ½ tsp Garlic Powder
 Salt and Pepper (to taste)
 1 tsp Italian Seasoning
 ½ cup Sharp White Cheddar (grated)
 1 cup Sweet Peas (Fresh or Frozen)
 **A splash of pasta water - Do not skip this. Take from the pot when the gnocchi is finished.This is how the sauce gets super creamy with the noddles and not clumpy.
 Olive Oil and 1 tbsp Butter for cooking

Directions

1

In a high-speed blender (or mixing device) add ricotta, olive oil, parmesan cheese, spices, and lemon juice. Blend on medium until well combined. Should take about 1 minute. Set aside.

2

Fill a medium-size pot with water and some salt and bring to a boil.

3

Meanwhile, when the gnocchi is almost ready, heat up olive oil and butter on medium in a large saucepan.

4

When gnocchi is ready (takes about 2 minutes), it should float to the top and be pillowy soft. Take a small cup and scoop out some pasta water. Set pasta water aside and drain the rest of the gnocchi.

5

Add gnocchi to the saucepan with oil and butter. Mix well. Add in frozen peas and mix well again.

6

Add the ricotta sauce from the blender into the saucepan and mix well. Add a splash of pasta water and mix. It should be creamy and slightly liquidy. That is ok, because it will reduce.

7

Add in grated white cheddar cheese and mix well.

8

Lastly, season with salt and pepper to taste and top with zome lemon zest. Serve hot and enjoy!

Creamy Lemon Ricotta Gnocchi

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