Homemade Ricotta Gnocchi

with pesto and tomatoes

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

  • Info
    9 oz. Ricotta
  • Info
    3 oz. Flour
  • Info
    2 fl. oz. Liquid Egg
  • 4 oz. Grape Tomatoes
  • 4 oz. Spinach
  • Info
    3 Tbsp. Basil Pesto

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    458
  • Carbohydrates
    50g
  • Fat
    16g
  • Protein
    31g
  • Sodium
    1075mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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.

  • 2

    Prepare the Tomatoes

    Halve grape 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.

  • 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.

  • 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.

  • 6

    Finish the Dish

    Place gnocchi and vegetables on a plate.

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