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Creamy Pesto Ricotta Gnocchi
Recipe

Creamy Pesto Ricotta Gnocchi

Quick & Easy

Store-bought gnocchi tossed in a fast pesto-ricotta sauce with blistered cherry tomatoes.

Why smarter

12 minutes is realistic: water to boil while halving tomatoes; tomatoes blister in 2–3 minutes; gnocchi cook in 2–3 minutes; pesto-ricotta sauce warms in under 2 minutes; toss and plate in 1–2 minutes.

Chef tip

Keep the sauce on low heat—pesto can turn dull if overheated. A little gnocchi water makes it silky fast. Shortcut: Use store-bought gnocchi and store-bought basil pesto.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 400 g potato gnocchi 400.000 g potato gnocchi
2 180 g ricotta 180.000 g ricotta
3 4 tbsp basil pesto 4.000 tbsp basil pesto
4 200 g cherry tomatoes 200.000 g cherry tomatoes

Method

  1. Bring a pot of well-salted water to a boil. Halve the cherry tomatoes.
  2. Heat a large pan over medium-high with a small splash of olive oil. Add tomatoes cut-side down and cook 2 minutes until blistered; toss 30 seconds.
  3. Turn heat to low. Stir ricotta and pesto into the pan to make a thick sauce. Loosen with a splash of water if needed.
  4. Boil gnocchi until they float plus 30 seconds, 2–3 minutes. Scoop into the pan with a slotted spoon, adding a few spoonfuls of cooking water.
  5. Toss 30–60 seconds until glossy and coated. Season with salt and pepper and serve right away.