Ricotta Gnocchi With Pesto And Green Beans


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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!

Ricotta Gnocchi With Pesto

I love all kinds of potato dumplings! Gnocchi are not an exception! In Poland, we call potato dumplings kopytka, and you can find a recipe here. Kopytka and gnocchi are basically the same thing, the difference is in how we serve them.

These ricotta gnocchi are inspired by Gordon Ramsey’s recipe. In the original version, gnocchi are served with melted butter, parmesan, and green peas. I’ve decided to skip parmesan, add a bit of basil pesto, and change peas for green beans. It was a hit!

I am sure you’re going to love this recipe:

  • Gnocchi with pesto are totally delicious.
  • Super simple to make.
  • They taste as great fresh as reheated on the pan.
  • You can serve them as a main or side dish.
  • It’s the best way to use leftover mashed potatoes!
  • Comfort food at its best.
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!
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!

What you need

Gnocchi are easy to make and you won’t need many ingredients.

Here’s your checklist for the ricotta gnocchi with pesto and green beans:

  • Cooked, mashed potatoes – they have to be chilled! I usually cook potatoes the day before. Be sure to mash them carefully. If you have any leftover mashed potatoes (without milk, cream, butter etc.), you can totally use them!
  • Soft ricotta cheese – you can also use quark/tvorog or queso fresco.
  • Fresh or dried thyme – fresh is the best, but don’t worry if you can’t find it.
  • Eggs
  • Plain wheat flour
  • Salt, pepper
  • Basil pesto – I used store-bought. You’ll need just a tablespoon.
  • Green beans – or green peas. Fresh or frozen.
  • Butter, olive oil.

Optionally, you can also top your gnocchi with grated parmesan cheese.

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!

How to make it

Making gnocchi consists of a few simple steps. If you’re feeling overwhelmed or shy to make gnocchi yourself, don’t be, it’s easy!

Here’s the overview of the process:

  1. Cook potatoes in salted water, drain and mash when hot. Set aside – let them cool down completely!
  2. Cook green beans, drain and set aside.
  3. 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. Dust a working surface with flour and 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 a bit of oil) and cook gnocchi in batches.
  6. Heat a large pan/skillet with olive oil and butter. Add gnocchi and quickly brown them nicely. Add a bit of pesto and cooked green beans. Mix everything together.
  7. Serve!
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!

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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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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!

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11 Comments

  1. Miz Helen 9 September 2019 at 21:32

    What a special Gnocchi, we will love this recipe! Thanks so much for sharing with us at Full Plate Thursday,448 and hope you will come back soon!
    Miz Helen

    Reply
  2. Rebecca Hastings 10 September 2019 at 06:17

    Wow! You make this sound so easy and delicious! I have never thought of making my own gnocchi, but maybe . . .

    Reply
  3. Silvia 10 September 2019 at 21:01

    sounds Yummy! #SeniSal

    Reply
    1. Ewa 17 September 2019 at 13:50

      Thank you!

      Reply
  4. Deborah 11 September 2019 at 05:23

    I wonder how it would go with gluten-free flour? I’ve never tried to make gnocci before! But I love it.

    Reply
    1. Ewa 17 September 2019 at 13:49

      Hi Deborah, I tried making gnocchi gluten-free one time but it wasn’t successful 🙁

      Reply
  5. Denyse Whelan 11 September 2019 at 06:11

    Thank you so much for linking up for the very first time at Life This Week on my blog.

    Great to see what you are up to.

    Thank you for linking up for Life This Week. Next week’s optional prompt is 37/51 What Is Love? 16/9/19. Do hope you join in. Denyse.

    Reply
    1. Ewa 17 September 2019 at 13:49

      Thanks Denyse!

      Reply
  6. Darlene Foster 11 September 2019 at 09:48

    Looks so good!! Thanks for sharing. #SeniSal

    Reply
    1. Ewa 17 September 2019 at 13:48

      Thanks Darlene!

      Reply
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