Go Back
+ servings
a plate of ricotta gnocchi with pesto
5 from 1 vote

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.
Course Main dish
Cuisine Italian
Keyword gnocchi made from ricotta, homemade gnocchi, homemade pesto
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: Change to adjust-> 6
Calories 387 kcal



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


  1. Prepare the gnocchi:
  2. 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.
  3. Add in the sifted flour in small increments (¼ cup at a time) to ensure that the mixture is even.
  4. Finally add in the pepper, salt, nutmeg, parsley, and lemon zest. Mix well and form the dough into a ball.
  5. Next, place the dough on a floured surface and divide it into 4 pieces.
  6. working with one ball at a time, roll it out into a rope that measures about 12" x ½"
  7. Cut gnocchi into 1" pieces with a sharp knife, and place on a floured baking sheet.
  8. Using the back of a fork, press down on each individual gnocchi. This step is optional.
  9. Place tray in the freezer, for about 30 minutes, or until the gnocchi are completely frozen.
  10. Boil water in a pasta pot.
  11. While the water is boiling start making the sauce.
  12. 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.
  13. Cook the gnocchi a few at a time until they float (this indicates that they are ready).
  14. Cook the pancetta in a skillet until slightly brown, and transfer to a small plate to drain atop a paper towel.
  15. Finally, pour sauce over gnocchi and top with pancetta.
Nutrition Facts
Ricotta Gnocchi with Arugula Pesto and Pancetta
Amount Per Serving
Calories 387 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 53mg18%
Sodium 759mg33%
Potassium 230mg7%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 1045IU21%
Vitamin C 6.8mg8%
Calcium 313mg31%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.