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Herby Gnocchi with Leeks, Pistachios & Lemon

With just 5 simple steps and ready in less than 40 minutes, this Herby Ricotta Gnocchi with Leeks, Pistachios & Lemon is a breezy recipe for the handmade pasta novice.

Herby Gnocchi with Leeks, Pistachios & Lemon

If you’re looking for a impressive meal that’s ready in just 40 minutes, look no further than this light and fluffy Herby Ricotta GnocchiMake mealtime exciting with this delightful dish! Enjoy homemade gnocchi with the bright flavours of herbs, lemon and pistachios – a perfect combination for pasta lovers everywhere.

Don’t gnoch it, before you try it. 

There’s nothing more comforting than a bowl of gnocchi. Potato gnocchi unfortunately can be a challenging dish to perfect. From perfectly cooking the potatoes to getting the balance of flour just right in the dough, lacking an experienced touch means you can come up short in a number of areas. There is, however, a delicious and easier alternative: ricotta gnocchi. These pillowy little dumplings are quick to make, low effort and taste a hundred times better than the sad long life packets of gnocchi from the supermarket. Quite simply, they are the ultimate weeknight dinner. 


Herby Gnocchi with Leeks, Pistachios & Lemon

Ricotta Gnocchi 

Making your own homemade ricotta gnocchi is surprisingly easy, even if you have never made pasta before. To make ricotta gnocchi, start by mixing together ricotta cheese, flour, eggs, and salt to create the dough. Boil your gnocchi until they float, then pop them into a pan for a quick saute to get a crispy exterior. All in all thats the process done in less than 30 minutes. 

One of the advantages of this dish is its higher moisture content compared to potato gnocchi. As a result, the ricotta can absorb the flavours of any accompanying sauce, resulting in a burst of flavour in every bite. Additionally, the delicate and fluffy dumplings make the perfect base for creating delicious and flavourful sauces that won’t overpower the dish.

So, if you’re looking for a quick and easy alternative that still delivers on taste, give ricotta gnocchi a try. With its smooth and velvety texture and ability to absorb flavours, it’s sure to become a new favourite in your recipe repertoire.

Herby Gnocchi with Leeks, Pistachios & Lemon

There’s more…

Discover how easy it is to make homemade ricotta using only three ingredients by checking out the full recipe here. In addition to making your own ricotta, why not try some of our other gnocchi recipes? We have a variety of options to choose from gluten-free recipes to tray bakes, that are sure to satisfy your taste buds.

If you tackle this delicious recipe, be sure to share your experience with us! Leave a comment and rate it for fellow food lovers. View the cook-along video here!

And don’t forget to show off the final result and #theculinarycartel on Instagram  – we can’t wait to check out what masterpieces you’re cooking up!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can make it gluten-free by buying premade gluten-free gnocchi or making your own using gluten free flour. 

Can I use store-bought ricotta for making gnocchi?

Yes, you can use store-bought ricotta for making gnocchi. Just be sure to drain any excess liquid from the ricotta before using it, as this can affect the texture of the dough. 

How do I know when my gnocchi is cooked?

When it is cooked it will float to the surface of the boiling water. This usually takes about 2-3 minutes. Be sure not to overcook your gnocchi, as this can cause it to become mushy and fall apart. 


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Herby Gnocchi with Leeks, Pistachios & Lemon

Herby Ricotta Gnocchi, with Leeks, Pistachios and Lemon

  • Author: Jess Bunn
  • Total Time: <40
  • Yield: 2 servings
  • Diet: Vegetarian


With just 5 simple steps and ready in less than 40 minutes, this Herby Ricotta Gnocchi with Leeks, Pistachios & Lemon is a breezy recipe for the handmade pasta novice.


  • 250g full fat “crumbly” ricotta* shop bought or homemade

  • 30g freshly grated parmesan or a vegetarian-friendly Italian-style hard cheese

  • 2 egg yolks

  • 100-120g plain or Italian “00” flour, plus more for dusting **

  • Small handful of parsley (roughly 6g), chopped finely

For the sauce

  • 1 leek

  • 1 clove garlic, grated

  • 40 Butter

  • 1 lemon

  • 25g roasted pistachios, shelled, and chopped

  • 10g sage

  • 125ml vegetable stock

*This recipe is best suited to the dryer style of ricotta. You can also make your own by following this link. The fresh, ultra-creamy style of ricotta from a deli will not work as well here. If you happen to purchase a softer style of ricotta follow step 1. UK supermarket brand ricotta has been tested in this recipe with great results.

** the less flour you add, the lighter the gnocchi will be.


  1. If your ricotta is really creamy see the note above. To combat this, place a double layer of paper towel on a plate. Scoop out the ricotta onto the paper towel, then place a triple layer of paper towel on top. Push down evenly on the ricotta to squish out the excess liquid. Weigh out 250g of the dryer, pressed ricotta

Lets Cook:

  1. Place the ricotta, parmesan, and egg yolks in a bowl and mix together until combined. Add the smaller amount of flour then stir the dough into a homogenous, slightly sticky dough. If the mixture is still more of a batter consistency, and won’t hold its shape to roll out, then add a little more flour as needed. The final dough should be like soft playdough and slightly tacky.
  2. Dust your work surface with a bit of flour, then turn the dough out on top of it. Form the dough into a rough circle, then cut the into 4 pieces. Roll each piece into a long sausage shape, about 2 cm thick. Using a knife or bench scraper, cut the gnocchi into bite-sized dumplings. Repeat until all the dough is used up. Cover the gnocchi with a cloth
  3. Boil a large pot of salted water, then drop in the gnocchi. Once they rise to the surface, drain, toss them in a little olive oil to prevent them from sticking together and set aside.
  4. Slice the leeks then rinse well in a bowl of water to remove any grit. Drain well.
  5. Place a pan on a medium-high heat, add a drizzle of oil and half the butter. Add the sage and cook until crispy. Remove the sage once crisp and set aside. Add the gnocchi to the sage-flavoured butter, adding a little more oil if needed, then pan fry the gnocchi until golden, then tip into a dish while you make your sauce. Don’t clean the frying pan.
  6. To the same pan. Add a small drizzle of oil. Add the leeks and cook until softened.
  7. Add the grated garlic and saute for 1 minute more, then add the stock, the zest of the lemon and the juice of half the lemon. Turn off the heat, stir in the cold butter and season the sauce to taste with lots of pepper and a pinch of salt.
  8. Add in the crispy gnocchi and toss. Divide into bowls, top with the reserved crispy sage, pistachios and serve
  • Prep Time: 15
  • Cook Time: 20
  • Category: Vegetarian
  • Method: fresh pasta
  • Cuisine: italian

Keywords: Testing

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5 Responses

  1. This was amazing. My husband does not like butter or gnocchi (this has both🤷‍♀️). Such great flavor and texture. I’m going to try it with garlic scapes and asparagus. Well written easy to follow recipe

  2. Glad you enjoyed it! Let me know how the garlic, scapes and asparagus pairs.

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