Lemon Ricotta Gnocchi
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There’s something about gnocchi that feels like a little pillow of comfort.
But when you bring in lemon zest, creamy ricotta, and our Herbes de Provence Olive Oil, it suddenly feels bright and fresh — not heavy at all. The herbs in the olive oil add a subtle depth, while the Sicilian Lemon White Balsamic Vinegar gives just the right touch of citrus balance.
I love how quickly this comes together. A few pantry staples, one pot, and dinner feels thoughtful and layered. The ricotta melts into a silky sauce, the Parmesan adds richness, and the basil on top makes it feel like spring.
This is the kind of dish you serve in shallow bowls with a little extra drizzle of olive oil right at the end. Simple ingredients. Beautiful flavor. And just enough lemon to make it sing.
Lemon Ricotta Gnocchi
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
https://shopevoo.com
Servings
Serves 4
Prep Time
10 minutes
Cook Time
15 minutes
Soft potato gnocchi tossed in a creamy lemon ricotta sauce made with Herbes de Provence Olive Oil and Sicilian Lemon White Balsamic Vinegar for a fresh and flavorful dish.
Ingredients
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1 pound potato gnocchi (store-bought or homemade)
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1 cup ricotta cheese
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2 tablespoons Herbes de Provence Olive Oil
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1 tablespoon Sicilian Lemon White Balsamic Vinegar
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Zest of 1 lemon
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Juice of ½ lemon
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¼ cup grated Parmesan cheese
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Salt and freshly ground black pepper, to taste
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Fresh basil leaves, finely sliced, for garnish
Directions
Cook gnocchi according to package instructions, or until they float to the surface of boiling water. Drain and set aside, reserving a little pasta water.
In a saucepan over medium heat, warm the Herbes de Provence Olive Oil. Add lemon zest and lemon juice and stir for about 1 minute to infuse the oil.
Reduce heat to low and stir in ricotta cheese until smooth and creamy.
Add Sicilian Lemon White Balsamic Vinegar and cook for 1 minute more.
Gently fold in the cooked gnocchi, coating evenly with the lemon ricotta sauce.
Stir in grated Parmesan until melted. If needed, add a splash of reserved pasta water to loosen the sauce.
Season with salt and freshly ground black pepper.
Serve hot, garnished with fresh basil and a light drizzle of Herbes de Provence Olive Oil.
Recipe Note
Tracey’s Notes
- Don’t overcook the gnocchi — once they float, they’re ready.
- A final sprinkle of extra Parmesan makes it even richer.
- Add sautéed spinach or peas for extra spring flavor.