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    Home >> Italian

    Ricotta Gnocchi with Arugula Pesto and Pancetta

    Modified: Mar 29, 2022 · Published: Apr 16, 2017 by Analida · • Word count:661 words. • About 4 minutes to read this article. • This post may contain affiliate links ·

    257 shares
    • 51
    Jump to Recipe Print Recipe
    Homemade gnocchi anyone? It’s really simple and delicious! Try this creamy and rich ricotta gnocchi with a nice lemony arugula pesto and tasty salty bits of pancetta! Everything is better with bacon right? The texture of the gnocchi has a nice firm outside and soft cheesy middle. This is a must try recipe. Buon appetito! | ethnicspoon.com

    A few weeks ago my husband and I met some friends at a local Mediterranean restaurant in my town. The Italian trained chef and owner creates magic in the kitchen. I had the ricotta gnocchi, so I am trying to recreate the outstanding meal that I had. I brought some leftovers home, and my son, the culinary student, gobbled them up. He thought the dish was outstanding. My creation is ricotta gnocchi with arugula pesto and pancetta.

    a fork with a piece of homemade gnocchi and a plate of gnocchi in the back

     

    I must confess, I had never eaten homemade ricotta gnocchi before and without a doubt I was pleasantly surprised. The texture was soft, not like the firmer texture of the more traditional gnocchi. What I like the most about gnocchi, any gnocchi that is,  is that it is like a blank canvas. It will take on any sauce that you want to add to it.

    a plate of ricotta gnocchi with pesto and bacon with a yellow napkin and cutlery on the left

    I created this recipe for ricotta gnocchi with arugula pesto and pancetta recipe for our Sunday dinner last week, and it was a great success. The pancetta was my idea. Everything is better with bacon, right?

    At first I thought that handling the ricotta "dough" was going to be tricky, but it really wasn't. The flour and Parmesan cheese definitely helped bind all the ingredients together. The lemon zest and pepper was also my idea, and I think it added a lot of depth of flavor.

    a plate of ricotta gnocchi with pesto and bacon with the main serving dish in the top right

    Ricotta gnocchi with arugula pesto and pancetta is definitely a keeper, and one that without a doubt will appear at another time dressed a different way! You can also pair this with my quick and easy marinara sauce recipe if you prefer a red sauce.

    Are you feeling extra crafty? Check out my recipe for Homemade Ricotta.

    Finally, don't forget to share this recipe with your friends and family.

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook

    a plate of ricotta gnocchi with pesto

    Ricotta Gnocchi with Arugula Pesto and Pancetta

    A different take on an old favorite. Ricotta gnocchi is perfect for your Sunday dinner. Lemony arugula and pancetta are the perfect toppings.
    5 from 1 vote
    Print Pin Rate
    Course: Main dish
    Cuisine: Italian
    Keyword: gnocchi made from ricotta, homemade gnocchi, homemade pesto
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 387kcal
    Author: Analida Braeger

    Ingredients

    Gnocchi

    • 2 cups Ricotta
    • ½ cup Parmesan cheese
    • 1 cup sifted flour
    • ¼ tsp cracked pepper
    • 1 tsp Kosher salt
    • 1 nutmeg a dash
    • 1 Tbsp parsley finely chopped
    • 1 Tbsp lemon zest

    Arugula Pesto

    • 5 oz arugula chopped
    • 4 Tbsp olive oil
    • 1 tsp lemon fresh squeezed juice
    • ¼ tsp pepper ground
    • 4 garlic cloves minced
    • ¼ tsp Kosher salt
    • 1 dash cinnamon
    • 4 Tbsp pancetta

    Instructions

    • Prepare the gnocchi:
    • In a large bowl place the ricotta and using a spatula mix well to break it up a bit. Next, slowly add the Parmesan cheese and stir well to combine.
    • Add in the sifted flour in small increments (¼ cup at a time) to ensure that the mixture is even.
    • Finally add in the pepper, salt, nutmeg, parsley, and lemon zest. Mix well and form the dough into a ball.
    • Next, place the dough on a floured surface and divide it into 4 pieces.
    • working with one ball at a time, roll it out into a rope that measures about 12" x ½"
    • Cut gnocchi into 1" pieces with a sharp knife, and place on a floured baking sheet.
    • Using the back of a fork, press down on each individual gnocchi. This step is optional.
    • Place tray in the freezer, for about 30 minutes, or until the gnocchi are completely frozen.
    • Boil water in a pasta pot.
    • While the water is boiling start making the sauce.
    • Place arugula, olive oil, lemon juice, pepper, garlic, salt, and cinnamon in a food processor, and blend on high until you have a thick paste. If the sauce seems too thick add another tablespoon of olive oil. Set aside.
    • Cook the gnocchi a few at a time until they float (this indicates that they are ready).
    • Cook the pancetta in a skillet until slightly brown, and transfer to a small plate to drain atop a paper towel.
    • Finally, pour sauce over gnocchi and top with pancetta.

    Nutrition

    Calories: 387kcal | Carbohydrates: 20g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 759mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1045IU | Vitamin C: 6.8mg | Calcium: 313mg | Iron: 1.9mg

     

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    257 shares
    • 51

    Reader Interactions

    Comments

    1. cakespy

      April 18, 2017 at 8:14 am

      What a creative and delicious recipe! All of these flavors in one cheesy gnocchi form sound pretty amazing.

      Reply
      • Analida

        April 19, 2017 at 4:01 pm

        Hi Jessie! Thanks! Yes, ricotta gnocchi are pretty amazing.

        Reply
    2. Elaine @ Dishes Delish

      April 18, 2017 at 5:55 pm

      Yummy. I love, love, love ricotta gnocchi! It's the only way I make it. Don't get me wrong, I will not turn my nose up for potato gnocchi, but ricotta has my heart. Your recipe looks wonderful and I can't wait to try it. Especially with the lemon zest. Mmmm.

      Reply
      • Analida

        April 19, 2017 at 3:59 pm

        Hi Elaine! Thanks for your comment. I had never had ricotta gnocchi until that night at the restaurant. Let me know how you like mine. What other sauces have you used?

        Reply
    3. Adanne Tanna

      July 23, 2018 at 2:07 pm

      5 stars
      Creating magic in the kitchen is a duty reserved for those with passion towards churning out incredible delicacies, you make the list dear.

      Reply
      • Analida

        July 23, 2018 at 7:32 pm

        Hi Adanne,
        Thanks so much for your compliment.

        Reply
    4. Steve

      September 08, 2018 at 5:48 pm

      I was surprised at seeing no egg to bind the gnocchi together -- You don't need it? I'm going to make this because I'm curious, and they look so good!

      Reply
      • Analida

        September 09, 2018 at 2:21 pm

        Hi Steve,
        The cheese and flour help bind the gnocchi together. I hope you enjoy it!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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