Corn + Pesto Gnocchi with Lemon-Whipped Ricotta

Perfect together, even better paired.

Two classic pasta sauces — fresh basil pesto and lemon-whipped ricotta — come together in the most luxurious, elevated weeknight dinner. This dish is creamy, vibrant, and deeply satisfying, with pillowy gnocchi tossed in toasty pine nuts, sweet corn, and fragrant basil pesto, all layered over a cloud of silky ricotta kissed with lemon.

It feels indulgent but comes together in minutes — ideal for busy weeknights when you still want something restaurant-worthy. The combination of bright herbs, buttery nuts, and creamy cheese is chef’s kiss perfection.

For the Pasta:

• 2 lbs gnocchi (store-bought or homemade)

• ½ red onion, diced

• 2 tablespoons coconut oil

• ½ stick unsalted butter

• 2 cloves garlic, minced

• ½ cup pine nuts

• 1 can corn, drained

• Salt, to taste

Classic Pesto:

• 2 bunches fresh basil

• Juice of ½ lemon

• 2 tablespoons olive oil

• ½ cup pine nuts

• ½ cup grated parmesan (optional but delicious)

• Pinch of salt

Lemon-Whipped Ricotta:

• 16 ounces ricotta cheese

• Juice of ½ lemon

• 1 tablespoon olive oil

• Pinch of salt

1. Make the Pesto:
   In a food processor, combine basil, lemon juice, pine nuts, parmesan (if using), olive oil, and salt. Blend until smooth and creamy, adding a touch more olive oil if needed for consistency. Set aside.

2. Prepare the Lemon-Whipped Ricotta:
   In a medium bowl, whisk together ricotta, lemon juice, olive oil, and salt until light and fluffy. You can use a hand mixer for extra creaminess. Set aside.

3. Cook the Gnocchi:
   Bring a pot of salted water to a boil and cook gnocchi according to package directions. Drain and set aside.

4. Toast the Pine Nuts & Build the Sauce:
   In a large skillet, heat coconut oil and butter over medium heat. Add diced onion and garlic, cooking until fragrant and softened. Stir in the pine nuts and toast until golden and nutty. Add the corn and a pinch of salt.

5. Combine:
   Spoon the cooked gnocchi into the skillet and toss gently to coat. Turn off the heat and stir in the pesto just until everything is well combined and glossy.

6. Plate & Serve:
   Spread a generous spoonful of lemon-whipped ricotta on the bottom of each plate. Pile the warm pesto gnocchi on top, and finish with extra fresh basil, a sprinkle of parmesan, or more toasted pine nuts if you like.

Tips & Variations

• Swap gnocchi for your favorite pasta shape — orecchiette or rigatoni both work beautifully.

• Add roasted veggies like zucchini, asparagus, or cherry tomatoes for extra color and texture.

• The pesto and ricotta can be made up to 3 days ahead and stored in the fridge for quick assembly.

✨ Why You’ll Love It

• Ready in under 30 minutes

• Feels fancy but uses simple ingredients

• Perfect balance of creamy, nutty, and fresh

• A dinner everyone will love — from kids to guests