Ricotta Gnocchi with Winter Root Vegetables

Southern Kitchen
Ricotta Gnocchi with Winter Root Vegetables

About the recipe

Much easier to make than their temperamental, potato-based cousins, these little dumplings get their lightness from ricotta cheese, and only contain enough flour to hold the dough together. You can prepare the vegetables any way you like — roasting, boiling or sautéing are all game. As long as they’re tender when they go into the finished dish, you’ll be good to go.

Serves: 4

Hands On Time: 1 hour and 0 minutes

Total Time: 1 hour and 0 minutes



1/4 cup extra-virgin olive oil

8 ounces whole-milk ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg, beaten

1/2 teaspoon kosher salt

1/8 teaspoon freshly grated nutmeg

2/3 cup all-purpose flour


5 tablespoons unsalted butter

2 cups diced and cooked root vegetables, such as sweet potato, turnips and rutabaga

2 tablespoons water

Zest of 1 lemon

10 leaves fresh sage, torn

Kosher salt and freshly ground black pepper


To make the gnocchi: Bring a large pot of salted water to a simmer. Drizzle a baking sheet with olive oil.

In a large bowl, stir together the ricotta, 1/4 cup of the Parmesan, the egg, salt and nutmeg until smooth. Stir in flour until just incorporated. Be mindful not to overwork the dough.

Transfer the dough to a large, sealable plastic bag and cut a 1-inch piece from one of the bottom corners. Pipe dough into the simmering water, using a sharp knife to cut 1-inch dumplings as the dough exits the bag. Let the gnocchi cook until they float to the surface of the water, and then let cook for 2 more minutes. The gnocchi should be soft and fluffy. Using a mesh strainer, transfer the gnocchi to the prepared baking sheet. Let cool to room temperature.

To make the vegetables: In a large skillet over medium heat, melt the butter but do not allow it to brown. Add the vegetables and cook until completely heated through, 3 to 5 minutes.

Add the water, bring to a simmer, and swirl the pan to form a light, emulsified sauce. Add the gnocchi to the pan and cook until hot, about 2 minutes. Stir in the lemon zest, fresh sage and remaining Parmesan cheese and season to taste with salt and pepper. Serve immediately.