Homemade Ricotta Gnocchi

with pesto and tomatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

A note about serious food allergies

If you never got your homemade gnocchi-making badge from the scouts (boy or girl), here's your chance to rectify the situation. Okay, maybe there aren't any badges or awards for portioning this rich ricotta mixture into bite-size morsels and letting them boil until they are perfectly soft. And you won't get a trophy for searing and mixing the gnocchi with fresh tomatoes, spinach, and delightfully herbaceous pesto. Turns out, really not a big deal there's no badge for this; the meal is its own reward.

In Your Box (serves 2)

  • 9 oz. Ricotta
  • 3 oz. Flour
  • 2 fl. oz. Liquid Egg
  • 4 oz. Grape Tomatoes
  • 4 oz. Spinach
  • 3 Tbsp. Basil Pesto
  • Nutrition (per serving)

  • Calories
    500
  • Carbohydrates
    54g
  • Fat
    17g
  • Protein
    26g
  • Sodium
    1183mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Homemade Ricotta Gnocchi  with pesto and tomatoes
    1

    Make the Batter

    Add ricotta, flour, liquid egg, ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl. Stir until fully combined and the consistency of thick frosting. Set aside.

  • Homemade Ricotta Gnocchi  with pesto and tomatoes
    2

    Prepare the Tomatoes

    Halve grape tomatoes.

  • Homemade Ricotta Gnocchi  with pesto and tomatoes
    3

    Form and Cook the Gnocchi

    Line a plate with a paper towel. Scoop a cherry-sized portion of batter and use another spoon to scrape batter into boiling water over high heat. Repeat until all batter is used, then boil until all gnocchi are firm, 2-3 minutes. Batter should make 20-30 gnocchi. Using a slotted spoon, carefully scoop out gnocchi and transfer to towel-lined plate.

  • Homemade Ricotta Gnocchi  with pesto and tomatoes
    4

    Brown the Gnocchi

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add gnocchi to hot pan and cook undisturbed until browned, 2-3 minutes on each side.

  • Homemade Ricotta Gnocchi  with pesto and tomatoes
    5

    Finish the Gnocchi

    Add spinach and tomatoes to pan with gnocchi and stir. Cook until spinach is wilted, 1-2 minutes. Remove from burner and toss with basil pesto. Alternatively, spoon basil pesto over finished dish.

  • Homemade Ricotta Gnocchi  with pesto and tomatoes
    6

    Finish the Dish

    Place gnocchi and vegetables on a plate.