Ricotta gnocchi with chard pesto

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Ricotta gnocchi with chard pesto

Delicate ricotta pillows are drenched in a refreshing and unique pesto.
Servings 4
Prep Time 45 mins
Cook Time 10 mins
Total Time 2 hrs 55 mins


  • saucepan
  • strainer
  • Food processor
  • skimmer


Ingredients for the pesto

  • 8 chard leaves roughly chopped
  • 1 garlic clove peeled
  • 1/2 cup walnuts shelled
  • 1/4 cup pumpkin seeds
  • 1/3 cup Parmesan cheese or Pecorino grated,, can be combined toghether
  • red pepper flakes to taste
  • 1/2 lemon juiced, more if desired
  • salt to taste
  • extra virgin olive oil

Ingredients for gnocchi

  • 1 lb ricotta drained of the liquid
  • 1 1/2 cup unbleached all purpose flour plus more for dusting
  • 2 eggs
  • 1 cup Parmesan cheese or Pecorino grated
  • salt to taste
  • 2 tbsp butter


Steps for the chard pesto

  • Gather your ingredients.
    Ingredients displayed on the table
  • Wash the chard, remove the stems and chope them roughly; peel the garlic and grate the cheese.
    Chopped chard, grated cheese, peeled garlic and pepper flakes on a wooden tray.
  • Place the inngredients along with the walnuts and pumpkin seeds in the food processor; add the lemon juice; add the olive oil while pulsinge; you may have to work in batches.
    Pesto ingredients in the food processor bowl.
  • Blend the mixture until creamy, adding oil if necessary.
    Pesto sauce inside a mason jar.

Steps for the ricotta gnocchi

  • Gather you ingredients
    Ingredients displayed on the table
  • Place the ricotta on a fine mesh strainer and place in the fridge, covered, to drain for 2 hours; place in a bowl.
  • Add the grated cheese, the eggs, slightly beaten, some salt
    Drained ricotta, eggs, rated cheese and salt in a bowl.
  • Start adding the flour, a little at the time and start working the dough to obtain a soft and uniform ball.
    Gnocchi ball inside the mixing bowl.
  • Bring water to asoft boil; transfer the ball to a working surface dusted with flour, and start to form a few long sticks, about1/2 inch in diameter.
    Example of 2 gnocchi sticks on a wooden cutting board.
  • Cut the gnocchi about 1/2 an inch long and immediately drop in the boiling water.
    Gnocchi cut to size on a wooden cutting board.
  • Remove the gnocchi once they come back to the surface with a skimmer; make sure you cook the gnocchi in small batches.
  • Place in a large serving bowl, add the butter and dress with the pesto; serve immediately.
    Gnocchi in a serving bowl with a large spoonful of pesto over the top.


Because this is “a crudo” (raw) sauce, it’s best when used within a couple of days. This recipe will actually yield enough sauce for the dish, plus more to use for future recipes or sandwiches in place of mayo. 
The sauce can be frozen.
It’s ok to replace the gnocchi with a store-bought potato variety. Just make sure you boil them a little longer for a softer texture.
If desired, place a small burrata on top of the gnocchi. Cut it into as many wedges as needed for the number of servings you prepare.
Author: Rebecca
Calories: 527kcal
Course: Main Course
Cuisine: Italian
Keyword: chard pesto, gnocchi, how to make ricotta gnocchi, parsley pesto, ricotta, ricotta gnocchi


Calories: 527kcal | Carbohydrates: 44g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 136mg | Potassium: 328mg | Fiber: 3g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 8mg | Calcium: 284mg | Iron: 4mg

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