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

https://shopevoo.com

Servings

Serves 4

Prep Time

10 minutes

Cook Time

15 minutes

Category

Main Courses

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.

Lemon Ricotta Gnocchi

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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