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Ricotta Gnocchi recipe served on a plate, by Marilena

Jun 04 2026

Restaurants›Marilena›Ricotta Gnocchi Recipe

Ricotta Gnocchi Recipe

Inspired by Marilena

Time45m

Serves4

Kale pesto, green garbanzo beans, cacio e pepe butter, pecorino

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Ingredients

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Gnocchi

1 cups Ricotta cheese

1 1/2 cups 00 bread flour

1 large Egg

1/2 tsp Celtic sea salt

Kale Pesto

2 cups Fresh kale, stems removed

2 cloves Garlic cloves

1/4 cups Pine nuts

1/2 cups Parmesan cheese, grated

1/2 cups olive oil

to taste Celtic sea salt

Cacio e Pepe Butter

1/2 cups Unsalted butter

1 tsp Black pepper, freshly cracked

1/2 cups Pecorino cheese, grated

Garnish

1 cups Green garbanzo beans, cooked

1/4 cups Pecorino cheese, grated

Method

Gnocchi Preparation

1

Make the Gnocchi

In a bowl, mix ricotta, flour, egg, and salt until a dough forms. Roll into logs and cut into pieces to form gnocchi. Boil in salted water until they float, about 2-3 minutes.

Kale Pesto Preparation

2

Prepare the Kale Pesto

In a food processor, combine kale, garlic, pine nuts, Parmesan, and salt. Blend while slowly adding olive oil until smooth and creamy.

Cacio e Pepe Butter Preparation

3

Make the Cacio e Pepe Butter

In a small saucepan, melt the butter over low heat. Stir in black pepper and Pecorino until combined and smooth.

Assembly

4

Combine and Serve

Toss the cooked gnocchi with kale pesto and cacio e pepe butter. Serve topped with green garbanzo beans and additional Pecorino.