Chef Cheryl Simons’ ricotta gnocchi celebrates the vibrant flavors of fresh herbs and silky cheese in a dish that’s both comforting and elegant. Fragrant with parsley, cilantro, and basil, these delicate gnocchi are pan-finished until golden and tossed with a bright, lemony salsa verde that brings every bite to life. Perfect as a light first course or as a colorful side dish for grilled meats, this recipe captures the essence of California-style cooking — simple, fresh, and full of garden flavor.
INGREDIENTS:
For Gnocchi:
3/4 cup packed chopped herbs (parsley, cilantro, basil)
2 tablespoons minced green onions
15 ounces fresh ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup flour
For Salsa Verde:
1 cup packed chopped herbs (parsley, cilantro, and basil if in season)
1 generous tablespoon minced green onion
1 clove garlic, minced
1 large pinch red pepper flakes
1 tablespoon lemon juice
Salt and pepper to taste
1/2 cup extra virgin olive oil
METHOD:
To Make the Gnocchi
In a large bowl, combine the chopped herbs, green onions, ricotta, Parmesan, salt, and pepper. Stir until evenly mixed, then add the flour and gently fold until a soft dough forms.
Lightly flour a work surface and your hands. Divide the dough into portions and roll each into long ropes about 1/2 inch thick. Cut the ropes on the diagonal into 1 1/4-inch pieces. Transfer the gnocchi to a floured baking sheet to rest.
Bring a large pot of salted water to a simmer (not a rolling boil). Working in batches, drop in the gnocchi and cook until they float to the surface, then continue cooking 1–2 minutes longer.
Meanwhile, heat 2 tablespoons olive oil in a large sauté pan over medium heat. Using a slotted spoon, transfer the cooked gnocchi directly to the hot pan. Sauté for 1–2 minutes, gently shaking the pan to brown lightly and prevent sticking.
To Make the Salsa Verde
In a small food processor or bowl, combine herbs, green onion, garlic, and red pepper flakes. Add lemon juice, salt, and pepper, and pulse or whisk to combine. Slowly drizzle in olive oil until the sauce is smooth and slightly thickened. Adjust seasoning to taste.
To Serve:
Spoon the warm gnocchi onto plates and drizzle generously with salsa verde. Garnish with extra herbs or a sprinkle of Parmesan, if desired.
SERVING SUGGESTIONS:
- Serve as a first course for an elegant dinner.
- Pair with grilled chicken, salmon, or lamb chops for a fresh Mediterranean-inspired meal.
- Add a handful of baby arugula tossed with lemon juice on top for extra brightness.
YIELD: Serves 8 as a first course or side dish
SOURCE: Recipe courtesy of Chef Cheryl Simons of Kuumbwa Jazz Center
