This bowl contains all the ingredients for a happy Monday — with wine on the side.
And what if I told you this can be done in one hour? Homemade pasta — in an hour — with minimal mess, coated in a garlicky, cheesy asparagus pesto. Sound good? Because I’m feeling all the feelings.
Ricotta gnocchi is easily my favorite. It’s so much lighter than potato gnocchi and comes together quickly — truly weeknight-friendly. I was surprised at how fast and simple it was to make. If you want dinners that feel near-instant, this one fits the bill.
Growing up, Thursday night was pasta night, and for reasons I couldn’t explain then, I resisted it. My choices used to be tantrums, noodles slathered in butter and tons of parmesan, or gnocchi — never homemade back then, but it was the one thing I’d eat with tomato sauce.
As an adult I discovered ricotta gnocchi, also called gnudi, and it changed everything. A few years ago I had gnudi at a restaurant and it was life-changing — like eating little pillows covered in brown butter. Light, fluffy, and utterly craveable.
Compared to potato gnocchi, ricotta gnocchi feels delicate and airy. I’ve experimented with pumpkin and squash gnocchi too, and while delicious, they still don’t match the ricotta version for lightness and texture.
And the asparagus pesto? It’s asparagus turned into a vibrant pesto with plenty of garlic, cheese, and olive oil. Heartier than a herb-based pesto, it tastes like spring. I’ve been hoarding the leftovers — it’s fantastic on toast with eggs, in pitas with hummus, and even as a marinade for chicken.
Everyone loved it — it’s now a definite addition to the summer pesto rotation. I topped the dish with extra-crispy bacon, a spritz of lemon, and shaved parmesan. With a glass of pinot gris on the side, this bowl feels celebratory but effortless.
Homemade Ricotta Gnocchi with Asparagus Pesto
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Ingredients
ricotta gnocchi
- 12 ounces ricotta cheese
- 1/4 cup finely grated Parmesan cheese
- 1 cup all-purpose flour
- 1 large egg + 1 egg yolk, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
asparagus pesto & pasta
- 1 pound asparagus spears, woody ends removed
- 1/4 cup toasted sliced almonds
- 1/2 cup finely grated Parmesan cheese
- 3 garlic cloves
- pinch crushed red pepper
- 1/3 cup extra virgin olive oil
- 4 slices bacon, chopped
- shaved Parmesan, for topping
- lemon wedges for spritzing
Instructions
ricotta gnocchi
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Place the ricotta on a triple layer of paper towels. Cover with another triple layer and press to release excess liquid. Scoop the cheese into a bowl and weigh out 8 ounces for the gnocchi. Reserve any extra for another use.
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In a bowl, gently stir together the ricotta, 3/4 cup flour, Parmesan, eggs, salt, and pepper with a rubber spatula until just combined. Add the remaining flour, one tablespoon at a time, until a soft dough forms. Shape into a disk on a floured surface, cut into four pieces, and roll each into a log about 16–18 inches long. Cut into 1-inch pieces.
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Bring a pot of salted water to a boil. Add gnocchi and cook 2–3 minutes, until they float for about 30 seconds. Remove with a slotted spoon and reserve about 1/2 cup pasta water.
asparagus pesto & pasta
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Cut the asparagus into thirds. Reserve a handful of spears to toss with the gnocchi later. Cook the remaining asparagus in boiling water until tender but bright green, 5–6 minutes. Drain.
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In a food processor, combine the cooked asparagus, toasted almonds, garlic, Parmesan, and crushed red pepper. Pulse until combined, then stream in the olive oil while the processor runs until you reach a pesto-like consistency. Season with salt and pepper to taste. Store any leftover pesto in a sealed jar in the fridge.
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Heat a skillet over medium-low and cook the chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet, add the reserved asparagus pieces, and cook 2–3 minutes until slightly tender.
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Add the gnocchi to the skillet with the asparagus. Toss the hot gnocchi with the pesto and a splash of reserved pasta water (start with about 1/4 cup) until saucy. Serve with a spritz of lemon, crumble the crispy bacon on top, and finish with shaved Parmesan.
Notes
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Anything green is healthy in my book!