This lemon ricotta gnocchi recipe offers a lighter alternative to traditional potato gnocchi by incorporating ricotta and fresh lemon zest for a delicate flavor and soft texture.
Tossed with sweet peas and crispy pancetta, this dish delivers a perfect balance of creamy, fresh, and savory elements ideal for spring or any time you desire a refreshing pasta meal.
Why You’ll Love This Recipe
- Ricotta keeps the gnocchi tender and light, reducing the need for heavy potatoes, which speeds up prep and gives a delicate texture.
- Lemon zest in the dough adds brightness, complementing the sweetness of peas and the saltiness of pancetta.
- Pan-frying the pancetta crisps it perfectly, adding savory crunch without overpowering the dish.
- Tossing the gnocchi gently with peas and pancetta allows the flavors to meld while maintaining the gnocchi’s pillowy texture.
Lemon Ricotta Gnocchi with Peas and Pancetta
A fresh and light pasta dish featuring pillowy lemon ricotta gnocchi tossed with sweet peas and crispy pancetta for a perfect spring meal.
- Prep time
- 20 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- About 20 gnocchi servings, enough for 4 generous main portions
Ingredients
- 1 cup whole-milk ricotta cheese (240 ml)
- 1 cup all-purpose flour, plus more for dusting (120 g)
- 1 large egg
- 1 teaspoon lemon zest (from about 1 lemon)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces pancetta, diced (115 g)
- 1 cup fresh or frozen peas (150 g)
- 2 tablespoons unsalted butter (28 g)
- 1 tablespoon olive oil (15 ml)
- 1/4 cup grated Parmesan cheese (25 g)
- Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the Gnocchi Dough In a large bowl, combine the ricotta, egg, lemon zest, salt, and pepper. Gradually add the flour, mixing gently until a soft dough forms. The dough should be slightly sticky but hold together. Add more flour if too wet.
- Shape the Gnocchi Lightly flour a clean surface. Divide the dough into 4 portions. Roll each portion into a log about 1/2 inch (1.25 cm) thick. Cut into 1-inch (2.5 cm) pieces. Optional: gently press each piece with a fork to create ridges.
- Cook the Gnocchi Bring a large pot of salted water to a boil (safe cooking temperature for pasta is 212°F or 100°C). Drop gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside on a lightly floured tray.
- Cook Pancetta and Peas In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crisp, about 5 minutes. Use a slotted spoon to remove pancetta and set aside, leaving the rendered fat.
- Finish the Dish Add butter to the skillet with pancetta fat. When melted, add peas and cook until tender and heated through, about 2-3 minutes. Add cooked gnocchi and pancetta back to the pan. Gently toss to combine and warm through.
- Serve Plate the gnocchi mixture and sprinkle with Parmesan cheese and fresh basil if desired. Serve immediately.
Helpful Tips
- For best texture, do not overmix the gnocchi dough to avoid tough gnocchi.
- Make sure the ricotta is well drained to prevent too much moisture in the dough; you can drain it in a fine mesh strainer for 15–20 minutes before use.
- If using frozen peas, thaw them and drain well before adding to the skillet.
- Leftover cooked gnocchi can be refrigerated for up to 2 days and reheated gently in a skillet with butter or olive oil.
- This dish contains eggs, dairy, and pancetta (pork). Those with allergies to eggs, dairy, or pork should avoid or substitute accordingly.
Storage and Make-Ahead
Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to prevent sticking.
Do not freeze cooked gnocchi as texture may become rubbery.
Cooked pancetta should be consumed within 3 days refrigerated.
Frequently Asked Questions
Can I make the gnocchi dough ahead of time?
Yes, you can prepare the dough and shape the gnocchi a few hours ahead. Keep them covered tightly with plastic wrap or in an airtight container in the refrigerator to prevent drying out. Cook just before serving.
What if I don’t have pancetta?
You can substitute pancetta with bacon or prosciutto. Cook it similarly until crisp to retain the texture and flavor contrast.
How do I prevent gnocchi from sticking together after cooking?
Toss the cooked gnocchi lightly with olive oil or butter and spread them on a lightly floured tray to cool briefly before adding them to the skillet.
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