Ricotta gnocchi with spring vegetables in a burnt butter sauce
Fresh Food, Recipe
Blogged by: Food by Lucy 31 Aug 2022

Serves 3

Ricotta gnocchi
  • 1 cup ricotta
  • 1 cup ap flour, plus extra for dusting
  • 1/3 cup parmesan, grated
  • 2 eggs
  • 1 tsp salt
  • Scrunch of cracked black pepper
Other ingredients
  • 1 leek
  • 1 cup frozen peas
  • 1 bunch of asparagus
  • 1 zucchini
  • 1/3 cup fresh basil leaves  
  • Olive oil for sautéing
Burnt butter sauce
  • 1/2 cup of butter, room temp
  • Handful of Sage leaves
  • Cracked black pepper
  • 1/2 cup of Pasta water
  • Parmesan
  • Lemon rind
  • Basil leaves


  • First, make the gnocchi by placing the gnocchi on some cheese cloth or tea towel and draining the excess liquid out. Once it can’t be squeezed anymore, place it into a bowl along with the flour, Parmesan, eggs, salt and pepper.
  • Mix it together with a fork until it starts to get sticky and form a dough ball. Transfer to a floured surface and gently knead it. Do this until it’s smooth but has elasticity. You don’t want to over knead it as you want the gnocchi to be fluffy and light.
  • Cut the ball into 5 equal parts length ways, then roll each piece out into a sausage like shape. Keep dusting with flour so it doesn’t stick to the surface and rolls in your hands nicely.
  • Once it’s about 6cm in thickness, cut into smaller gnocchi sized pieces. About 4cm wide. Repeat this until it’s all been rolled and cut. Transfer to a floured plate and set aside.
  • Next make the sauce. Cut the ends off the leek, then in halves, wash and clean then finely slice. Sauté in a lightly oiled cast iron pot on medium heat until translucent.
  • Remove ends off asparagus by holding both sides and bending it. It will snap where it’s meant to. Then diagonally slice them. Add them to the pot along with some salt and scrunch of cracked black pepper and cook for about 2-3 min.
  • Using a peeler, shave the zucchini into ribbons straight into the sauce. Add the frozen peas plus the handful of basil. Stir to coat and cook until the zucchini has softened.
  • Boil a pot of water to cook the gnocchi at this point. Add handful of salt once boiling.
  • The burnt butter sauce is made in the pot by adding the butter, sage leaves, pinch of salt and few scrunches of black pepper. Reduce heat to low. Continuously stir.
  • Place the gnocchi in the pot of boiling water and once they start to rise add them into the pot along with the pasta water. Stir gently.
  • Plate up by spooning the gnocchi with the vegetables into a bowl. Add some grated Parmesan on top, a few basil leaves and some grated lemon rind. Enjoy straight away!

Join The Conversation

comments powered by Disqus