Ingredients:
- 1 pound potato gnocchi (store-bought or homemade)
- 1 cup ricotta cheese
- 2 tablespoons Herbes de Provence Olive Oil
- 1 tablespoon Sicilian Lemon White Balsamic Vinegar
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, finely sliced, for garnish
Instructions:
- Cook the gnocchi according to package instructions or until they float to the surface of boiling water. Drain and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the lemon zest and juice and stir for a minute to infuse the oil.
- Reduce the heat to low and add the ricotta cheese, stirring until smooth.
- Stir in the Sicilian lemon white balsamic vinegar and cook for another minute.
- Add the cooked gnocchi to the sauce, gently folding them in to coat with the lemon ricotta sauce.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a splash of pasta water to loosen it.
- Season with salt and pepper to taste.
- Serve the gnocchi hot, garnished with fresh basil and a drizzle of olive oil.