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Creamy Lemon Ricotta Gnocchi

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Creamy Lemon Ricotta Gnocchi

 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
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!

Nutrition Facts

Servings 0