Toasted Ricotta Gnocchi with Pistachio Pesto
This luxurious dish features soft homemade ricotta gnocchi pan-seared until golden brown and crisp on the outside while remaining light and tender inside. They’re tossed in a vibrant pistachio-basil pesto that combines the earthy richness of pistachios, the fragrance of basil, and a hint of lemon for brightness. Perfect for a special dinner or when you want something comfortingly fresh and Mediterranean.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients
For the Ricotta Gnocchi:
1 cup whole-milk ricotta, well-drained
½ cup grated Parmesan cheese
1 large egg
¾ to 1 cup all-purpose flour
¼ tsp salt
¼ tsp black pepper
Optional: pinch of nutmeg
For the Pistachio Pesto:
½ cup unsalted pistachios, shelled
1 cup fresh basil leaves
¼ cup grated Parmesan cheese
1 clove garlic
½ cup extra-virgin olive oil
1–2 tsp lemon juice
Salt & black pepper, to taste
For Toasting and Serving:
1 tbsp butter
1 tbsp olive oil
Optional: extra Parmesan, crushed pistachios, and basil leaves for garnish
Instructions
1. Prepare the Gnocchi Dough
Place ricotta in a bowl and mix with Parmesan, egg, salt, pepper, and nutmeg (if using).
Gradually add flour until a soft dough forms — it should be slightly sticky but hold its shape.
Avoid overmixing; it should stay tender.
2. Shape the Gnocchi
Lightly flour your hands and work surface.
Divide dough into 4 portions and roll each into a rope about ¾ inch thick.
Cut into 1-inch pieces.
(Optional) Press each gently with a fork for ridges.
3. Cook the Gnocchi
Bring a large pot of salted water to a boil.
Drop gnocchi in batches; when they float to the surface (about 2 minutes), remove with a slotted spoon.
Drain on paper towels.
4. Toast the Gnocchi
In a large skillet, heat butter and olive oil over medium heat.
Add cooked gnocchi and sauté 2–3 minutes per side until golden and slightly crisp.
Remove from pan and set aside.
5. Make the Pistachio Pesto
In a food processor, combine pistachios, basil, Parmesan, garlic, and lemon juice.
Pulse until finely chopped.
With the motor running, slowly drizzle in olive oil until creamy.
Season with salt and pepper to taste.
6. Toss and Serve
Toss toasted gnocchi in the pesto while still warm, adding a splash of pasta water or olive oil to loosen the sauce if needed.
Serve immediately, topped with grated Parmesan, crushed pistachios, and fresh basil.
Optional Add-ins & Variations
Add roasted cherry tomatoes or grilled zucchini for a Mediterranean twist.
Swap basil with mint or arugula for a fresh, peppery flavor.
Add a spoon of mascarpone or cream to the pesto for a silkier sauce.
Tips
Make sure your ricotta is well-drained; excess moisture can make dough sticky.
Don’t over-flour — too much makes the gnocchi dense.
Toasting enhances texture and gives a beautiful nutty flavor.
Frequently Asked Questions
Q: Can I make the gnocchi ahead of time?
Yes! You can freeze them raw on a baking tray, then store in a bag for up to 1 month. Boil directly from frozen.
Q: Can I use store-bought ricotta gnocchi?
Yes — you can skip straight to the toasting and pesto steps.
Q: Can I use another nut for the pesto?
Absolutely! Try almonds, cashews, or walnuts if pistachios aren’t available.
Nutritional Information
Calories: 520 kcal
Protein: 18 g
Fat: 32 g
Carbs: 40 g
Fiber: 3 g