Ricotta Gnocchi with Summer Peas and Corn


  • 15 ounces of whole milk ricotta
  • 2 large egg yolks
  • 1 1/2 teaspoons salt
  • 1 cup all purpose flour
  • 2 tablespoons parmesan
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cups fresh corn kernels
  • 1 cup fresh or frozen peas, blanched
  • 1 teaspoon chopped fresh thyme
  • kosher salt and freshly ground black pepper

This pasta recipe is lighter and easier than more traditional potato gnocchi, and because it’s made with smooth ricotta, it whips up in a flash!


To make the gnocchi: mix together the ricotta, egg yolks, and salt with a wooden spoon until blended. Sitr in the flour and parmesan until the mixture forms as a sticky dough.

Turn out onto a well-floured surface and knead until smooth. Divide into four pieces.

Spirnkle a little more flour on the work surface and roll each piece into 1/2 inch thick ropes that are 6-8 inches long. Cut into pieces about 1/2 inch long. Set aside the dough on a clean, dry baking sheet as they are cut.

Bring a large pot of water to a boil over medium-high heat. Sprinkle it generously with salt and add some of the gnocchi. I use a large slotted spoon and cook two to three scoopfulls at a time.

The trick is to not crowd the pan. Stir the pot gently and occasionally as the gnocchi boil gently for 1 to 1 1/2 minutes. They are done when they rise to the top of the pan. Remove them from pot and transfer them to a lightly oiled baking pan and sprinkle lightly with oil.

To cook the corn and the peas: Melt the butter over medium-high heat in a large saute pan and when bubbly, add teh corn and saute for about 5 minutes or until tender.

Sitre in the peas and the thyme and the gnocchi. Season to taste with the salt and pepper and toss gently. Heat through and serve immediately.