Lemon Ricotta Gnocchi-The Little Shop of Olive Oils

Lemon Ricotta Gnocchi


  • 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


  • 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.
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