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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

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.


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


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


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.


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


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.


Add in grated white cheddar cheese and mix well.


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

Nutrition Facts

Servings 0