Drain ricotta well for the best texture.
Add flour gradually to avoid dense gnocchi.
Freeze uncooked gnocchi in a single layer before storing.
Delicious Ricotta Gnocchi With Seasonal Vegetables: Light Pillowy Bliss
A light and tender ricotta gnocchi dish tossed with vibrant seasonal vegetables for a fresh, comforting, and elegant meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
1 cup (250 g) whole milk ricotta, well-drained
1 large egg
1 cup (120 g) all-purpose flour, plus extra for dusting
1/2 cup (50 g) freshly grated Parmesan cheese
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (30 ml) olive oil
1 medium zucchini, diced (about 1 1/2 cups / 180 g)
1 cup (150 g) cherry tomatoes, halved
1 cup (30 g) fresh spinach leaves
1/2 cup (75 g) asparagus pieces
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 cup (60 ml) vegetable broth
2 tablespoons (15 g) fresh basil, chopped
Salt and pepper to taste
Instructions
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Drain the ricotta thoroughly to remove excess moisture.
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Mix ricotta, egg, Parmesan, salt, and pepper until smooth.
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Gently fold in flour until a soft dough forms.
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Divide dough, roll into ropes, and cut into 1-inch pieces.
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Boil in salted water until gnocchi float, about 2–3 minutes.
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Sauté garlic in olive oil over medium heat.
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Add zucchini and asparagus; cook until tender.
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Stir in tomatoes and vegetable broth; simmer briefly.
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Add spinach and cook until wilted.
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Fold cooked gnocchi into vegetables and toss gently.
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Finish with fresh basil and serve immediately.