Jul 13 2026
Restaurants›Roselily›Ricotta Gnocchi Recipe

Ricotta Gnocchi Recipe

Inspired by Roselily
Time1h
Serves4

Oyster & lion's mane mushrooms, eggplant ragu, cherry tomatoes, fresh mozzarella, lemon pangrattato, parsley oil

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Ingredients

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Gnocchi

Eggplant Ragu

Lemon Pangrattato

Parsley Oil

Fresh Mozzarella

Method

Gnocchi

  1. 1

    Prepare the Ricotta

    In a bowl, combine the ricotta cheese, egg, and salt. Mix until smooth.

  2. 2

    Incorporate the Flour

    Gradually add the flour to the ricotta mixture, kneading gently until a soft dough forms. Be careful not to overwork the dough.

  3. 3

    Shape the Gnocchi

    Divide the dough into small pieces, roll each piece into a long rope, and cut into 1-inch pieces. Use a fork to create ridges on each piece.

  4. 4

    Cook the Gnocchi

    Bring a large pot of salted water to boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Eggplant Ragu

  1. 5

    Prepare the Vegetables

    Dice the eggplant into small cubes and chop the oyster and lion's mane mushrooms. Halve the cherry tomatoes.

  2. 6

    Cook the Ragu

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  3. 7

    Add Eggplant and Mushrooms

    Add the diced eggplant and mushrooms to the skillet. Season with salt and pepper, and cook for about 5-7 minutes until they are tender.

  4. 8

    Finish with Tomatoes and Basil

    Add the cherry tomatoes and fresh basil to the skillet. Cook for an additional 3-4 minutes until the tomatoes start to burst. Adjust seasoning as needed.

Lemon Pangrattato

  1. 9

    Toast the Breadcrumbs

    In a skillet, heat olive oil over medium heat. Add the bread crumbs and toast until golden brown and crunchy, about 4-5 minutes.

  2. 10

    Add Lemon Zest

    Stir in lemon zest and season with salt and pepper to taste. Remove from heat and set aside.

Parsley Oil

  1. 11

    Make the Oil

    In a blender, combine fresh parsley and olive oil. Blend until smooth. Season with salt to taste.

Assembly

  1. 12

    Assemble the Dish

    In a large serving bowl, combine the cooked gnocchi and eggplant ragu. Gently toss to coat the gnocchi.

  2. 13

    Top with Cheese and Pangrattato

    Tear fresh mozzarella into pieces and sprinkle over the gnocchi. Top with toasted pangrattato.

  3. 14

    Drizzle with Parsley Oil

    Drizzle the parsley oil over the dish just before serving for a fresh finish.

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