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Lemon Ricotta Gnocchi

Servings: 4

Light and lemony, this pasta would make a great first course or a light supper served with a salad. If you’re very ambitious, serve the gnocchi as a side with roast chicken or lamb chops.


  • 2 to 3 medium lemons
  • 5-1/2 oz. (1-1/4 cups) all-purpose flour; more as needed
  • Kosher salt
  • 8 oz. (about 1 cup) whole-milk ricotta
  • 1 large egg
  • 4 Tbs. unsalted butter, cut into pieces
  • 1 large shallot, finely diced
  • 1 tsp. finely chopped fresh thyme
  • Freshly grated Parmigiano-Reggiano or Grana Padano, for serving

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 105
  • Sodium (mg): 690
  • Carbohydrates (g): 34
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 13


  • Finely zest the lemons using a rasp-style grater to get 2 Tbs. zest, then mince the zest with a chef’s knife. Juice half of 1 lemon and cut the other half into wedges for serving. (Or use an unzested lemon if you want prettier-looking wedges.)
  • In a large bowl, combine the flour, 1 heaping tsp. of the lemon zest, and a pinch of salt. Use your fingers to help disperse the zest into the flour. Add the ricotta and egg, and mix until a dough starts to form. (If the dough is very sticky, add up to an additional 2 Tbs. flour.)
  • Line two large rimmed baking sheets with parchment and sprinkle lightly with flour. Lightly dust a work surface with flour. Turn the dough onto the work surface, and knead briefly until soft and smooth, but still a little sticky.
  • Lightly reflour the work surface. Turn the dough onto the flour and gently flatten by hand or with a rolling pin until about 3/4 inch thick. If the dough is sticky, lightly dust the top with flour.
  • With a floured bench scraper or a knife, cut the dough into strips from 1/2 to 3/4 inch wide. With your hands, roll and lengthen the strips until about 1/2 inch in diameter. Cut the logs into 3/4-inch pieces.
  • Arrange the gnocchi in a single layer on the prepared baking sheets, making sure they don’t touch. Cover with plastic wrap and refrigerate for up to 4 hours. If you want to hold them longer, freeze until hard, transfer to a zip-top freezer bag, and keep frozen for up to 1 month; do not defrost before cooking.
  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, in a large skillet, melt 2 Tbs. of the butter over medium heat. Add the shallot and a generous pinch of salt. Cook, stirring occasionally, until the shallot is tender and becoming translucent, about 2 minutes. Add 1 Tbs. of the lemon juice, the remaining lemon zest, and the thyme, and cook, about 30 seconds. Remove from the heat and keep warm.
  • Reduce the heat so the water is simmering. Add the gnocchi and cook, stirring once, until they float to the surface, 1 to 3 minutes.
  • While the gnocchi cook, transfer about 1/4 cup of the cooking water to the skillet. Bring to a simmer, and whisk in the remaining 2 Tbs. butter. Using a slotted spoon, transfer the gnocchi to the sauce, and toss gently to coat. Season to taste with salt, and serve topped with grated cheese and a lemon wedge on the side.


Rate or Review

Reviews (2 reviews)

  • Adikowal | 04/04/2019

    Nice recipe

  • GiftShopGirl | 06/10/2018

    Delicious and deceptively easy! The most time consuming part of this recipe was making the individual pieces of pasta. The dough was easy to make, and came together quickly. The taste was fresh and vibrant. This one is a keeper!

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