Ricotta Gnocchi with Bleu Cheese and Walnuts: Decadent Dinner for Two

Christina Lane | Dessert for Two

Making Ricotta Gnocchi at home couldn't be easier. The addition of bleu cheese and walnuts makes for a gourmet dinner.

Ricotta Gnocchi Photo
I count ricotta gnocchi among one of my favorite meals. I make these little tender pillows when I want soft, creamy comfort food. When I crave something heavier, I pan-fry them in a mixture of butter and olive oil and top with a spicy tomato sauce.
Here, I give you my favorite variation: crumbled bleu cheese and toasted walnuts. The key to this dish is toasting the walnuts past the point of being fragrant and light brown—almost burnt, almost. Crunchy walnuts are necessary to balance the creaminess of the gnocchi and melted cheese.
The other key to this dish is a gentle touch. I admit that I make ricotta gnocchi instead of regular potato gnocchi because it’s more forgiving. But, a seriously well-floured counter is your best friend in this dish. Also, work in small batches when you’re rolling out the dough. 
Divide the dough into 4 chunks, and flour the board and the top of the dough. Dust your hands lightly in flour and gently roll the dough into a log about 1” thick. Then, chop the gnocchi into any size you like. Repeat with the remaining dough.
Ricotta Gnocchi Picture
I hope these ricotta gnocchi become your new favorite comfort food.
Ricotta Gnocchi Image
If you're looking for more perfect pasta recipes for date night, try my Shrimp Risotto Recipe!

Ricotta Gnocchi Recipe

    2 Servings


  • 4 ounces ricotta cheese
  • 1 egg, large
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1 clove garlic, grated on a microplane
  • 1 cup all-purpose flour, plus more for dusting and rolling
  • 2 tablespoons salted butter
  • 4 ounces bleu cheese, crumbled
  • 1/2 cup walnuts


  1. In a medium bowl, stir together the ricotta, egg, Parmesan cheese, salt and garlic. Mix very well. Next, gently stir in the flour. Stir until just combined, don’t over-mix.
  2. Flour the counter, and scoop out one-quarter of the dough. Dust flour on top, and with flour-dusted hands, gently roll the dough into a 1” log. Cut the dough into gnocchi pieces and place on a floured plate. Repeat the process for the remaining dough. Always be gentle with the dough and use a light touch.
  3. Bring a large pot of salted water to a boil. Meanwhile, toast the walnuts in a large skillet over high heat. Stir constantly, and look for a deep brown color. Don’t be afraid to get them too dark. Remove the walnuts from the pan and wipe clean.
  4. When the water is rapidly boiling, lower half of the gnocchi into the water gently with a strainer or wire spider. Meanwhile, melt the butter on very low heat in the same large skillet the walnuts were in. When the gnocchi float to the surface, remove them from the water and place them in the skillet with the butter. 
  5. Boil the remaining gnocchi and add them to the pan with the butter when they are done. 
  6. Cook the gnocchi in the butter on low heat and stir them gently. 
  7. When the butter begins to brown, turn the heat off and add the bleu cheese and toasted walnuts. Serve immediately.




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Christina Lane

About Christina

Christina grew up in Texas, but now lives in Missouri.You may know her best for her Dessert for Two, but here on Food Fanatic, she’s famous for her fantastic Dinners for Two.


Made this tonight. So easy and so good! I was a little afraid that I'd eat both servings. Served it with roasted red pepper sauce and grated Parmesan.

Erin %7c the law students wife

I'm a sucker for those perfect pillows. Yay for ricotta too! Why go spud when I can go CHEESE. Done deal girl. Thanks for a great recipe!

Stephie swope

Shut the front door! These look just too wonderful. You've definitely convinced me to give ricotta gnocchi a try, my dear!


Well, okay. You seem to have told the truth about this being simple. ;) I've tried making homemade potato gnocchi before and that was just a disaster. This looks much easier! And Amber... homemade pasta is super easy! Just mix flour and eggs together in a food processor and run it through the pasta machine. Takes 5 minutes tops. :)

Christina lane
dessertfortwo.com @ Erin @ Texanerin Baking

Thanks, Erin! :)


Would you believe I've never made homemade pasta of any kind? For some reason, gnocchi seem much less intimidating. I'll have to skip the bleu cheese, as husband is anti-fromage, but I bet this is gorgeous with some pesto or garlic tomato sauce.

Christina lane
dessertfortwo.com @ Amber Bracegirdle

Anti-fromage? And you're bringing a child into this world with him?!?! ;)

Stephie swope
stephiecooks.com @ Christina Lane

Haha!! What if she ends up with an anti-fromage baby, too! Better take some kind of precaution, Amber. ;-)

bluebonnetbaker.com @ Christina Lane

Well, he stretches to a good cheddar, but when it comes to things like bleu cheese, he's out.