Recipe courtesy of Brooke Peterson

Ricotta Gnocchi with Pesto Cream Sauce

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  • Level: Easy
  • Total: 2 hr 55 min
  • Prep: 40 min
  • Inactive: 2 hr
  • Cook: 15 min
  • Yield: 10 to 12 servings
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1 pound fresh ricotta cheese

1 large egg

1/2 cup grated Parmesan

1/2 cup wheat-bread crumbs or crushed low-carb crackers

1 tablespoon melted butter

1 tablespoon extra-virgin olive oil

Flour, for rolling gnocchi

Pesto Sauce:

2 cups chopped fresh basil leaves

1/4 cup olive oil

3 tablespoons truffle oil

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper, plus more for serving

1/2 cup heavy cream


  1. Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
  2. On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
  3. While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
  4. Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.

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