I like making gnocchi from scratch because it feels so rewarding, but what I love even more in this recipe is how light and airy the ricotta gnocchi is and how the sweet peas and fresh herbs give it that pop of color and flavor. Every bite melts in your mouth, and the gentle butter sauce coats each gnocchi piece perfectly without overwhelming the delicate flavor. It’s comforting and elegant at the same time, which makes it one of my favorite dishes for any occasion.

If you’ve never tried homemade gnocchi, you’re missing out on one of the most comforting Italian dishes you can make at home. The beauty of ricotta gnocchi is that it’s soft, pillowy, and delicate, unlike traditional potato gnocchi, and it cooks in just a few minutes. Paired with a simple pea and herb butter sauce, this dish becomes bright, fresh, and buttery all at once. It’s perfect for a weeknight dinner when you want something quick, yet special enough to impress guests.

I have tried several store-bought gnocchi, but nothing compares to the fresh texture of homemade gnocchi. I use ricotta that is well-drained because it keeps the dough from being too wet, and I always dust my rolling surface with extra flour to prevent sticking. A few simple herbs like parsley and basil, along with a hint of lemon zest, turn a simple butter sauce into something bright and flavorful.

You can serve this dish as a main course or as a side. Some freshly grated Parmesan on top makes it even more comforting. Also, with a light salad and a glass of white wine, it transforms into a special dinner perfect for entertaining. It’s versatile, easy to make, and feels like a restaurant-quality meal at home.

Its Perfect For

• Weeknight dinners when you want something quick and satisfying.
• Family gatherings where everyone will love soft, pillowy gnocchi.
• Impressing guests without spending hours in the kitchen.
• Pairing with wine for a light, elegant meal.
• Comfort food cravings that still feel fresh and vibrant.

Ingredients

• 1 cup ricotta cheese (well drained)
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour (plus extra for dusting)
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup green peas (fresh or frozen)
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon zest
• 2 cloves garlic, minced

Kitchen Equipment You’ll Need

• Large mixing bowl for the dough.
• Clean work surface for rolling and cutting the gnocchi.
• Knife or bench scraper to divide dough ropes.
• Fork (optional) for creating gnocchi ridges.
• Large pot for boiling water.
• Slotted spoon to remove cooked gnocchi.
• Large skillet for the pea and herb butter sauce.

How to Make Ricotta Gnocchi with Pea & Herb Butter

Step 1

Prepare the dough: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, egg, salt, and black pepper. Mix everything together until smooth and creamy, making sure there are no large lumps of ricotta. Gradually add the flour, a little at a time, gently folding it into the mixture until a soft, slightly sticky dough forms. Avoid overmixing, as working the dough too much will make the gnocchi heavy instead of light and pillowy.

Step 2

Shape the gnocchi: Lightly flour a clean work surface and transfer the dough onto it. Sprinkle a bit more flour on top to make handling easier. Divide the dough into 3–4 portions, then roll each portion into a long rope about 1/2 inch thick using your hands. Cut each rope into small bite-sized pieces. For a classic look, gently press each piece with the back of a fork to create ridges, which help the sauce cling better. Place the shaped gnocchi on a floured tray and keep them spaced apart so they don’t stick together.

Step 3

Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches to avoid overcrowding. Let them cook for about 2–3 minutes. As they cook, they will rise to the surface—this is a sign they are nearly done. Once floating, allow them to cook for an additional 30 seconds to ensure they are fully cooked through. Remove them with a slotted spoon and set aside.

Step 4

Prepare the sauce: In a large skillet, heat the butter and olive oil over medium heat until the butter is fully melted and slightly bubbling. Add the minced garlic and sauté for about 30–60 seconds until fragrant, stirring constantly so it doesn’t burn. Add the peas and cook for 2–3 minutes until they are tender and warmed through, keeping their bright green color.

Step 5

Combine and finish: Add the cooked gnocchi directly into the skillet with the peas and butter mixture. Gently toss everything together so the gnocchi are evenly coated in the sauce. Sprinkle in the chopped parsley, basil, and lemon zest, then continue tossing for another 1–2 minutes. This allows the flavors to blend and the gnocchi to absorb the buttery herb sauce. Taste and adjust seasoning with salt and pepper if needed.

Step 6

Serve: Transfer the gnocchi to serving plates while still warm. Finish with an extra sprinkle of Parmesan cheese and a light drizzle of olive oil if desired. Serve immediately for the best texture, while the gnocchi are soft, delicate, and coated in the fragrant herb butter sauce.

Tips for Best Ricotta Gnocchi with Pea & Herb Butter

• Drain your ricotta well: Excess moisture makes dough too sticky. Wrap in cheesecloth for 30 minutes.
• Don’t overmix the dough: Gentle folding keeps the gnocchi light and tender. Overworking makes it dense.
• Flour your surface lightly: A little extra flour prevents sticking but don’t add too much or gnocchi becomes heavy.
• Cook in batches: Boiling too many gnocchi at once can lower water temperature, making them mushy.
• Use fresh herbs: Parsley and basil brighten the dish. Add them at the last moment for full flavor.
• Shape gently: Press with a fork if you want ridges for sauce to cling, but be gentle so they don’t flatten.
• Serve immediately: Gnocchi is best fresh. Leftovers can be reheated, but nothing beats freshly cooked.

Optional Ingredients

• Lemon juice for extra brightness.
• Nutmeg for subtle warmth in the dough.
• Shallots sautéed with the butter for sweetness.
• Spinach added to the sauce for color and nutrition.
• Toasted pine nuts for crunch.
• Cherry tomatoes for a fresh, acidic contrast.

How to Serve Ricotta Gnocchi with Pea & Herb Butter

I love serving this ricotta gnocchi straight from the skillet while it’s still warm. Tossing the gnocchi gently in the pea and herb butter sauce before plating ensures that every piece is coated with that buttery, fragrant flavor. I always sprinkle a little extra Parmesan on top—it melts slightly on the warm gnocchi and gives that perfect salty, savory bite. A drizzle of olive oil at the end adds a glossy finish, making the dish look as lovely as it tastes.

I also enjoy pairing it with a fresh, crisp salad like baby spinach or arugula, lightly dressed with a lemon vinaigrette. The freshness and acidity of the greens balance out the richness of the butter sauce, while the sweet peas in the gnocchi provide little bursts of flavor. For a more substantial meal, I sometimes serve it alongside roasted chicken, seared fish, or even a simple pan-fried sausage. The gnocchi works beautifully as either a main dish or a hearty side.

Finally, presentation is so important for me, especially when cooking for guests. I like to arrange the gnocchi neatly on the plate, making sure each one is visible, then scatter the fresh herbs evenly. If I have some extra Parmesan, I grate a light topping over the dish, and occasionally I’ll add toasted pine nuts for a bit of crunch. Even a small wedge of lemon on the side adds a pop of color and allows diners to add a bit of brightness if they like. It makes the whole meal feel more elegant and inviting.

Is Ricotta Gnocchi with Pea & Herb Butter Healthy?

Ricotta gnocchi is lighter than traditional potato gnocchi because ricotta adds protein and keeps the dough soft without needing too much flour. Paired with peas and fresh herbs, it’s a dish that balances comfort and nutrition.

However, the butter sauce is rich, so moderation is key. You can make it healthier by reducing the butter slightly or using olive oil as a substitute. Overall, it’s a wholesome meal that’s satisfying without feeling too heavy.

Variations and Substitutions

• Spinach Ricotta Gnocchi: Add finely chopped cooked spinach to the dough. It adds color and subtle flavor. Serve with the same pea butter sauce.
• Mushroom Sauce: Sauté mushrooms in butter and garlic, then toss with gnocchi. Earthy and hearty twist on the original.
• Tomato Basil Gnocchi: Swap peas for cherry tomatoes and basil, with a light drizzle of olive oil. Bright, fresh, and summery.
• Pesto Sauce: Toss gnocchi in fresh basil pesto for a vibrant, green alternative. Sprinkle Parmesan for extra flavor.
• Creamy Gorgonzola: Melt gorgonzola into butter sauce for a rich, tangy variation. Perfect for cheese lovers.
• Lemon Butter Sauce: Add extra lemon zest and juice for a fresh, tangy twist. Peas can stay for sweetness.
• Sweet Potato Gnocchi: Substitute ricotta with sweet potato puree for a colorful and slightly sweet variation.
• Gluten-Free Option: Use a gluten-free flour blend for the dough. Texture is slightly different but still soft and tasty.

How to Store, How to Reheat

To store uncooked gnocchi, place them on a floured tray, cover tightly with plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze them on a tray until solid, then transfer to a freezer bag. They can be boiled directly from frozen without thawing.

Cooked gnocchi can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently toss in a skillet with a small amount of butter or sauce until warmed through. Avoid microwaving if possible, as it can make them rubbery.

Frequently Asked Questions About Ricotta Gnocchi with Pea & Herb Butter

Can I make gnocchi ahead of time?
Yes, you can shape the gnocchi in advance and store them in the fridge for a few hours, or freeze them for longer storage. When frozen, cook them directly from frozen—no need to thaw. This makes meal prep much easier and convenient.

Can I use store-bought ricotta?
Absolutely, just make sure it’s well-drained. Too much moisture will make the dough sticky and difficult to handle. You can press it in a sieve or cheesecloth for 20–30 minutes before mixing.

Do I have to add herbs?
Fresh herbs aren’t mandatory, but they make a huge difference. Parsley adds freshness, basil adds subtle aroma, and lemon zest gives a gentle zing. Dried herbs can work, but the flavors won’t be as bright or vibrant.

Can I make this vegan?
Yes, you can replace ricotta with a cashew-based or tofu-based ricotta. Use plant-based butter or olive oil for the sauce. Keep in mind the texture will be slightly different, but it’s still delicious and satisfying.

Ricotta Gnocchi with Pea & Herb Butter Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

This ricotta gnocchi with pea and herb butter recipe is comforting, elegant, and full of flavor. It’s light enough for a weeknight dinner yet special enough to serve at gatherings or cozy date nights.

Ingredients

• 1 cup ricotta cheese (well drained)

• 1/2 cup grated Parmesan cheese

• 1 cup all-purpose flour (plus extra for dusting)

• 1 egg

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup green peas (fresh or frozen)

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh basil, chopped

• 1 teaspoon lemon zest

• 2 cloves garlic, minced

Directions

• Prepare the dough: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, egg, salt, and black pepper. Mix everything together until smooth and creamy, making sure there are no large lumps of ricotta. Gradually add the flour, a little at a time, gently folding it into the mixture until a soft, slightly sticky dough forms. Avoid overmixing, as working the dough too much will make the gnocchi heavy instead of light and pillowy.
• Shape the gnocchi: Lightly flour a clean work surface and transfer the dough onto it. Sprinkle a bit more flour on top to make handling easier. Divide the dough into 3–4 portions, then roll each portion into a long rope about 1/2 inch thick using your hands. Cut each rope into small bite-sized pieces. For a classic look, gently press each piece with the back of a fork to create ridges, which help the sauce cling better. Place the shaped gnocchi on a floured tray and keep them spaced apart so they don’t stick together.
• Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches to avoid overcrowding. Let them cook for about 2–3 minutes. As they cook, they will rise to the surface—this is a sign they are nearly done. Once floating, allow them to cook for an additional 30 seconds to ensure they are fully cooked through. Remove them with a slotted spoon and set aside.
• Prepare the sauce: In a large skillet, heat the butter and olive oil over medium heat until the butter is fully melted and slightly bubbling. Add the minced garlic and sauté for about 30–60 seconds until fragrant, stirring constantly so it doesn’t burn. Add the peas and cook for 2–3 minutes until they are tender and warmed through, keeping their bright green color.
• Combine and finish: Add the cooked gnocchi directly into the skillet with the peas and butter mixture. Gently toss everything together so the gnocchi are evenly coated in the sauce. Sprinkle in the chopped parsley, basil, and lemon zest, then continue tossing for another 1–2 minutes. This allows the flavors to blend and the gnocchi to absorb the buttery herb sauce. Taste and adjust seasoning with salt and pepper if needed.
• Serve: Transfer the gnocchi to serving plates while still warm. Finish with an extra sprinkle of Parmesan cheese and a light drizzle of olive oil if desired. Serve immediately for the best texture, while the gnocchi are soft, delicate, and coated in the fragrant herb butter sauce.