Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce

by Erin

These flavorful goat cheese ricotta gnocchi and served with a rich butter sauce seasoned with fresh thyme and toasted walnuts.

Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce
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Ever since I first discovered the deliciousness that is gnocchi, I was under the impression that they were all created from potato. But recently I discovered they can also be created with ricotta – which sounds like it would be richer and more flavorful (if nothing else, less cooking without boiled the potatoes). Especially if using the goat-milk ricotta I recently picked up at the grocery store!

I haven’t made gnocchi in years, but I remember the first time I ever made them – it was in my high school Italian class and I thought they were the most precious things ever. We didn’t do anything fancy to make them ridged, just cut them up into little pieces and boiled them, but their freshness was nothing like I had ever tasted before.

Goat Cheese Ricotta Gnocchi

This time around I added the ridges, but unfortunately the gnocchi board I had did not produce the most pronounced ridges as I had hoped for. I was expecting deeper, bigger ridges like you see on those you buy in the store. I am not sure why I expected that since I knew how small the ridges were on my gnocchi board. Sometimes my brain doesn’t make sense. It is for this reason that I am a fork-believer when it comes to making properly ridged gnocchi. After all, you need some texture to hold onto the sauce!

The original recipe said it served six. I do not see how that could’ve been possible without being served alongside some other dish. I barely got three servings out of this, and honestly it took a lot of will power not to make it a two-serving recipe. I could’ve eaten the entire pan in one sitting, it was that freaking amazing.

Goat Cheese Ricotta Gnocchi Sauteed with Walnut Thyme Butter Sauce

Homemade gnocchi is easy to make, especially compared to others which require the pasta rolling devices. You just roll these up into long logs, slice them up, roll on a gnocchi board, the back of a fork, or cheese grater (or nothing at all for a very rustic simple option), let sit in the fridge for a few minutes, then boil in water until they float.

The hardest part is deciding with which sauce to serve them. In this scenario I went for a butter sauce complimented by walnuts and fresh thyme. Don’t forget a nice sprinkle of Parmesan before serving!

Homemade Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce

Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce


Yield: 3-4 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/2 cup 100% whole wheat (or more all-purpose flour)
  • 12 oz. goat-milk ricotta*
  • 6 Tbsp unsalted butter
  • 1/3 cup chopped walnuts
  • 1 Tbsp chopped fresh thyme, plus more for garnish
  • Salt & pepper


  1. Mix together the flour and ricotta (or ricotta and goat cheese), and knead until a nice soft dough forms. Cut the dough into 4 even pieces. Roll each piece out into a 1/2-inch-thick rope and cut each rope, with a pastry cutter or knife, into 3/4-inch pieces. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater, the back of a fork, or on a gnocchi board. Place the gnocchi on trays dusted lightly with flour and place in the refrigerator.
  2. Bring 6 quarts salted water to a boil. Drop the gnocchi into the boiling water and cook until they rise to the surface, 1-2 minutes. Remove with a spider or slotted spoon. Reserve 1/4 cup of pasta water.
  3. Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2-3 minutes. Whisk in the reserved pasta water, if needed, and season to taste with salt and pepper.
  4. Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, Parmesan, and serve.


* If you cannot find it, use 1 cup soft fresh goat cheese mixed with 3/4 cup cow’s milk ricotta

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Fine Cooking.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 4/27/22, photo above and two below are the originals.

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Amy (Savory Moments) April 29, 2022 - 3:07 pm

I love all the earthy flavors here from the whole wheat, goat cheese, and walnuts. Super good!

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Tiffany October 12, 2012 - 6:45 pm

This sounds amazing!!! Lovely ingredients, and they sound like they blend very well together. Pinning it!

daphne October 12, 2012 - 1:11 am

Looks good. .Thanks for all of your hard work! I’m a much better cook because of it :)

Brandi September 21, 2012 - 6:56 pm

This looks and sounds amazing! Adding it to my grocery list :)

Miriam @ Overtime Cook August 13, 2012 - 12:09 am

I have never made homemade gnocchi- but I need to try these…when I feel brave!

kita August 7, 2012 - 2:50 pm

Look at your perfect little gnocchis! I have never tried to make my own gnocchi, but I really really want to. I always talk myself out of it and am not sure why. The flavors of this sound ridiculously good.

spiffycookie August 7, 2012 - 3:19 pm

THanks, you really should try it’s not hard at all!

alex August 7, 2012 - 12:20 am

okay, you totally impressed me! you made gnocchi!! and you made it seem like it was as simple as pouring a bowl of cereal!

spiffycookie August 7, 2012 - 6:40 am

That’s because it almost is ;-)!!

Lora @cakeduchess August 6, 2012 - 10:05 pm

Fantastic job on these gnocchi, Erin! Love them just like this with a simple butter sauce. Bravissima! xx

sally @ sallys baking addiction August 6, 2012 - 9:20 am

That butter sauce sounds heavenly. Give me this plate of buttery, creamy-filled gnocchi and a chocolate chip cookie and I’d be set for life. You had me at goat cheese… ;)


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