Gnocchi get a gourmet makeover in this quick weeknight recipe that pairs soft ricotta, bright pesto and crunchy baked coppa. It’s easy to make, bold in flavor and built to please anyone who loves pasta-like comfort with a modern twist.
Ingredients for gnocchi with pesto and ricotta (serves 2)
- 500 g fresh or store-bought gnocchi
- 4 thin slices of coppa or cured pork
- 150 g cherry tomatoes
- 250 g ricotta cheese
- 2 tsp green pesto
- Garlic powder, to taste
- Chili flakes, to taste
- Fresh basil leaves
- Grated Parmesan
- Extra-virgin olive oil
Step-by-step cooking method for crispy, saucy gnocchi
- Preheat the oven to 200°C (390°F). Arrange the coppa slices on a baking sheet. Bake until they darken and become brittle, about 8–12 minutes. Let cool so they harden into chip-like shards.
- Whisk ricotta with the pesto in a bowl. Add a pinch of chili flakes and pepper. Chill briefly to let flavors meld.
- Heat a splash of olive oil in a skillet over medium heat. Add the gnocchi and sear until golden on several sides. Remove and set aside.
- In the same pan, halve the cherry tomatoes and sauté them with a light dusting of garlic powder. Cook until they just soften.
- Return the gnocchi to the pan and toss gently for 2–3 minutes so they soak up the tomato and garlic juices.
- To plate: spoon a generous dollop of the ricotta-pesto at the center of each plate. Pile the gnocchi and tomatoes on top. Sprinkle torn coppa pieces, basil and a shower of Parmesan. Finish with a drizzle of olive oil.
Quick tips to perfect this gnocchi dish
- For extra crunch, press the baked coppa into a bowl while still warm to form cups.
- Dry-sear gnocchi in a single layer. Overcrowding prevents browning.
- Swap coppa for prosciutto if you prefer a milder cured meat.
- Use room-temperature ricotta for a silkier, more spreadable sauce.
Flavor tweaks and serving ideas to boost SEO-friendly appeal
Make it vegetarian
- Omit the coppa and add toasted pine nuts or crispy fried capers for texture.
Add seasonal produce
- Steamed asparagus or roasted peppers pair well with the ricotta-pesto base.
Wine and side suggestions
- Serve with a light white like Pinot Grigio or an herbal green salad for balance.
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