Light and fluffy ricotta gnocchi in a silky lemon broccoli sauce is the perfect vegetarian dinner and so good, you’ll want to lick your plate. If you like gnocchi, you’re going to LOVE this version. It’s easier and dare I say, even more delicious!Â
Ingredients
Full recipe with amounts can be found in the recipe card below.Â
For the ricotta gnocchi
- Flour. I used all purpose flour.
- Ricotta cheese. Do not use creamed or smooth ricotta. You want the ricotta that comes in a little draining basket and is a little crumbly for this recipe.
- Parmesan cheese. Finely grated with microplain or fine side of box grater.
- Eggs.Â
- Salt.
For the sauce
- Butter.Â
- Garlic.Â
- Broccoli/broccolini.
- Cream. Heavy/whipping.
- Parmesan cheese.
- Lemon juice.Â
- Salt and pepper.
How to make ricotta gnocchi
- Make the gnocchi dough: Combine the flour, ricotta, Parmesan, egg and egg yolk and salt in a mixing bowl. Mix with your hand until it comes together. The dough should feel soft and can be tacky but shouldn’t be so soft and sticky that it sticks to your hands. Add a little more flour if it’s still too soft.
- Form the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long sausage-shape on a lightly floured surface. Slice gnocchi, approximately 2cm in diameter.
- Cook the gnocchi: Bring a large pot of salted water to the boil then gently drop in the gnocchi. Allow to cook until they start floating to the surface then remove with a slotted spoon. Place on a large baking sheet while you make the sauce.
- Make the sauce: In a large pan, melt the butter then add the garlic and broccoli and cook for a few minutes until the broccoli is fork tender. Pour in the cream and allow to simmer for a few minutes. Add the Parmesan, lemon juice and season with salt and pepper.
- Assemble: Toss the gnocchi with the sauce and serve immediately.
How to serve gnocchi
Gnocchi is served with a sauce, just like pasta. Any sauce used for pasta can be used for gnocchi but I love a creamy sauce that clings to the little pillowy gnocchi. Below are my favorite sauce to serve with gnocchi.
Gnocchi recipes
Ingredients
- 500 g (1lb) ricotta cheese drained and squeezed dry gently on paper towels
- 1 cup grated Parmesan cheese
- ¾-1 cup flour
- 1 egg
- 1 egg yolk
- 1 tsp salt
For the sauce
- 2 tbsp butter
- 2 garlic cloves crushed
- 2 cups broccoli
- ½ cup cream
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- Combine the flour, ricotta, Parmesan, egg and egg yolk and salt in a mixing bowl.
- Mix with your hand until it comes together. The dough should feel soft and can be tacky but shouldn't be so soft and sticky that it sticks to your hands. Add a little more flour if it's still too soft.
- Divide the dough into four equal pieces. Roll each piece into a long sausage-shape on a lightly floured surface. Slice gnocchi, approximately 2cm in diameter.
- Bring a large pot of salted water to the boil then gently drop in the gnocchi.
- Allow to cook until they start floating to the surface then remove with a slotted spoon. Place on a large baking sheet while you make the sauce.
- In a large pan, melt the butter then add the garlic and broccoli and cook for a few minutes until the broccoli is fork tender.
- Pour in the cream and allow to simmer for a few minutes. Add the Parmesan, lemon juice and season with salt and pepper.
- Toss the gnocchi with the sauce and serve immediately.
Nutrition
Calories: 370kcal | Carbohydrates: 42g | Protein: 26g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1039mg | Potassium: 361mg | Fiber: 2g | Sugar: 5g | Vitamin A: 598IU | Vitamin C: 42mg | Calcium: 450mg | Iron: 3mg
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