Homemade Ricotta Gnocchi with Vegetables
Prep time
Cook time
Total time
I'm not including any measurements for the vegetables because I think this is simply throwing a bunch of fresh vegetables together with your homemade ricotta gnocchi. The flavor will naturally come together from the olive oil, salt, pepper, vegetables and cheese.
Recipe type: Main
Cuisine: Italian
  • about 2 tablespoons good quality olive oil
  • 2-3 cloves fresh garlic, minced or finely chopped
  • onions; chopped
  • mushrooms (like cremini or baby portobellos); sliced
  • asparagus tips
  • zucchini; chopped
  • sweet cherry tomatoes; halved
  • a few handfuls of fresh spinach
  • salt and pepper
  • Ricotta gnocchi
  • Pecorino or Parmigiano-Reggiano cheese
  1. In a large pan or wok, heat olive oil over medium-high heat. After a minute or two, add your garlic and stir. After another couple minutes, add all of your vegetables except the spinach. Season with salt and pepper and saute for about 3-4 minutes.
  2. While the vegetables are cooking, bring a large pot of salted water to a boil. Add the ricotta gnocchi and cook for about 2 to 3 minutes or until the gnocchi begin to float. Using a slotted spoon, remove the gnocchi and set aside.
  3. Going back to the vegetables, add the spinach and mix and cook for another minute or two until the spinach begins to wilt. When the spinach is ready, add your cooked gnocchi, toss gently and season more with salt and pepper if needed.
  4. To serve: plate the gnocchi with the vegetables and garnish generously with freshly grated Pecorino or Parmigiano-Reggiano cheese. Serve immediately.
Recipe by Hip Foodie Mom at https://hipfoodiemom.com/2013/03/25/homemade-ricotta-gnocchi-with-vegetables/