Ricotta gnocchi in pesto cream sauce

Serves 4
450g ricotta, drained in a colander for 30 minutes
2 large eggs, beaten
150g Parmesan, grated
½ tsp dried oregano
Salt and black pepper
155g plain flour
60g butter

For the pesto cream sauce:
4 tbsp basil pesto
60ml light cream

To serve:
2-3large handfuls of rocket leaves
Parmesan, , grated



  1. Line a baking tray with parchment paper and dust lightly with flour.
  2. In a bowl, combine the Ricotta, eggs, 100g of the Parmesan, the oregano and a pinch each of salt and pepper. Add the flour and stir to form a wet dough.
  3. Transfer the dough out onto a floured surface. Use lightly-floured hands to roll it into two sausages, each about 2cm thick. With a floured knife, slice the sausages into 2cm pieces.
  4. Place the gnocchi on the prepared baking tray and place in the freezer for 15 minutes.
  5. Cook the chilled gnocchi in two batches in a large pot of boiling salted water for 3-4 minutes per batch. When cooked, lift the gnocchi out with a slotted spoon and drain in a colander.
  6. Meanwhile, heat the pesto in a pan over a medium heat for 1-2 minutes. Add the cream and heat, stirring, until warm.
  7. Add the gnocchi to the sauce and toss to coat. Stir in the rocket and divide between serving bowls. Top with extra Parmesan, if desired.

Nutritional information:

Per serving: 606kcals, 36.7g fat (22.4g saturated), 37.7g carbs, 0.7g sugars, 32.6g protein, 1.2g fibre, 0.655g sodium



  • Chicken, peas, pine nuts and/or bacon make delicious additions to this dish.
  • Instead of boiling, the gnocchi can also be gently fried in butter.