Ricotta Gnocchi With Pesto And Green Beans


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AuthorEwaCategory, , DifficultyIntermediate

Absolutely delicious ricotta gnocchi covered with melted butter, basil pesto, and topped with green beans! This easy ricotta gnocchi with pesto and green beans recipe will steal your heart!

Yields4 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 4 Potatoes
 60 g Soft ricotta (you can add even more, up to 100g)
 100 g Flour
 1 Egg
 50 g Butter
 2 tbsp Olive oil
 1 Spring of fresh thyme (or a pinch of dried thyme)
 1 tbsp Basil pesto
 400 g Green beans
 Salt and pepper

1

Cook potatoes in salted water, drain, and mash. Let them cool down completely.

2

Cook green beans until soft, drain, and set aside.

3

On the working surface (dusted with flour) mix chilled potatoes with egg, flour, ricotta, salt, pepper, and thyme. Quickly knead a dough. The dough shouldn't be super sticky, but it shouldn't be hard either.

4

Divide the dough into 4 pieces. Roll each piece into a long cylinder and slice into smaller pieces. Press each piece with a dusted fork. Repeat until you use up all the dough.

5

Boil a large pot of water (with salt and one tablespoon of olive oil). Add gnocchi and cook for 1-2 minutes since the gnocchi start to float on top.

6

Remove gnocchi from the water using a slotted spoon.

7

Heat a large pan/skillet with remaining olive oil and butter. Add gnocchi and brown them nicely. Add pesto and cooked green beans. Mix everything together.

8

Serve!

Ingredients

 4 Potatoes
 60 g Soft ricotta (you can add even more, up to 100g)
 100 g Flour
 1 Egg
 50 g Butter
 2 tbsp Olive oil
 1 Spring of fresh thyme (or a pinch of dried thyme)
 1 tbsp Basil pesto
 400 g Green beans
 Salt and pepper

Directions

1

Cook potatoes in salted water, drain, and mash. Let them cool down completely.

2

Cook green beans until soft, drain, and set aside.

3

On the working surface (dusted with flour) mix chilled potatoes with egg, flour, ricotta, salt, pepper, and thyme. Quickly knead a dough. The dough shouldn't be super sticky, but it shouldn't be hard either.

4

Divide the dough into 4 pieces. Roll each piece into a long cylinder and slice into smaller pieces. Press each piece with a dusted fork. Repeat until you use up all the dough.

5

Boil a large pot of water (with salt and one tablespoon of olive oil). Add gnocchi and cook for 1-2 minutes since the gnocchi start to float on top.

6

Remove gnocchi from the water using a slotted spoon.

7

Heat a large pan/skillet with remaining olive oil and butter. Add gnocchi and brown them nicely. Add pesto and cooked green beans. Mix everything together.

8

Serve!

Ricotta Gnocchi With Pesto And Green Beans

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