Ricotta Gnocchi with Basil Pesto

Gnocchi is the ultimate comfort food. It’s also one of the FUNNEST foods to make with someone else! So grab a friend and try this rich, simple, Italian favorite :)

Ricotta Gnocchi with Basil Pesto

Prep Time: 45 minutes

Yield: 6 Servings

Ricotta Gnocchi with Basil Pesto


  • 5 Red Potatoes
  • 2 Cups Spelt or regular All Purpose Flour (plus more for dusting)
  • 1 heaping Tablespoon Whole Milk Ricotta
  • 1 teaspoon salt
  • 1 Cup fresh Basil
  • 1/4 Cup Pine Nuts
  • 3/4 Cup Walnuts
  • 5 Ounces shaved Parmesan//Romano//Asiago cheese blend
  • 3/4 Cup Olive Oil
  • 1 Cup uncooked Peas
  • Salt, Pepper


Peel and cut the potatoes into small cubes. Steam them until soft. Mash in a bowl and set aside to let cool.

While the potato mash is cooling, prepare the pesto! Load your food processor with the Basil, Pine Nuts, Walnuts, Cheese, Olive Oil and a dash of Salt and Pepper. Blend until smooth.

When the potatoes have cooled off a bit, add one heaping Tablespoon of Ricotta (this is in place of the traditional egg that goes into gnocchi). Add the flour and salt and start mixing with your hands making sure to smooth out any potato lumps. After the ingredients are REALLY incorporated, test a section by rolling it out onto a floured surface. Does the mixture fall apart when you are rolling it into a long snake? If so, add more flour until the mixture stays together when rolled.

On the floured surface, roll sections of your mixture into long snakes. Using the side of a fork, snip off bite-sized pieces until all of your Gnocchi dough has been "forked" ;)

In a pot of boiling water, toss the Gnocchi in batches. As soon as they float to the top, about 2-3 minutes, remove with a slotted spoon and into a big bowl. Once all the Gnocchi is cooked, add the Pesto and Peas into the bowl and gently mix with a wooden (non-metal) spoon.

Serve with a dollop of Ricotta and enjoy!