Lemon Ricotta Gnocchi

Lemon Ricotta Gnocchi at The Little Shop of Olive Oils

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

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.

Author
https://shopevoo.com
Prep Time
10 minutes
Cook Time
15 minutes
Servings
Serves 4
Category

Main Courses

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

Directions

  1. 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.
  2. 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.
  3. Reduce heat to low and stir in ricotta cheese until smooth and creamy.
  4. Add Sicilian Lemon White Balsamic Vinegar and cook for 1 minute more.
  5. Gently fold in the cooked gnocchi, coating evenly with the lemon ricotta sauce.
  6. Stir in grated Parmesan until melted. If needed, add a splash of reserved pasta water to loosen the sauce.
  7. Season with salt and freshly ground black pepper.
  8. Serve hot, garnished with fresh basil and a light drizzle of Herbes de Provence Olive Oil.

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