Homemade ricotta gnocchi with basil-and-celery leaf pesto

Homemade ricotta gnocchi with basil-and-celery leaf pesto

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Meat-free
  • 20 minutes
  • 20 minutes
  • Mullineux Kloof Street Old Vine Chenin Blanc 2014


  • 750 g ricotta
  • 120 g cake flour
  • 2 free-range eggs
  • 2 T basil, roughly chopped
  • 2 t baking powder
  • ½ t ground cloves
  • Salt, to taste
  • Parmesan, for sprinkling
  • Extra virgin olive oil, for drizzling
  • For the basil-and-celery leaf pesto, blend:
  • 30 g basil
  • celery, the leaves of 1 bunch
  • 50 g almonds
  • 1 garlic clove, finely chopped
  • 4 T Parmesan, grated
  • ½ cup extra virgin olive oil
  • ½ lemon, juiced
  • Salt, to taste

Cooking Instructions

To make the homemade ricotta gnocchi:

Place the ricotta, flour, eggs, basil, baking powder, cloves and salt in a large mixing bowl and mix by hand. Allow the mixture to rest for 15 minutes.

Bring a large saucepan of salted water to the boil. Using 2 spoons, mould the mixture into rough balls and gently drop into the boiling water. Once the gnocchi rise to the surface, remove them using a slotted spoon and set aside.

Divide the gnocchi between plates, spoon over the pesto, sprinkle with Parmesan and drizzle with extra virgin olive oil.

Discover more homemade gnocchi recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes