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Bowl of Blueberry Ricotta Gnocchi in Brown Butter Basil Sauce

Blueberry Ricotta Gnocchi in Brown Butter Basil Sauce

2 servings


Blueberry Ricotta Gnocchi

  • 3/4 cup of fresh BC Blueberries
  • 3/4 cup of ricotta (strained)
  • 6 tbsp of flour
  • 1 tbsp grated parmesan
  • 1 tbsp chopped basil
  • 1 tbsp olive oil
  • Salt
  • Pepper

Brown Butter Basil Sauce

  • 1/4 cup of butter
  • 8 basil leaves




  1. Cook down your fresh blueberries into a jam-like consistency in a saucepan over medium heat. Once at desired consistency transfer jam into a container and cool in fridge.
  2. Mix ricotta, flour, parmesan, and olive oil in a bowl. Add in the chopped basil and blueberry reduction, combine well.
  3. Generously sprinkle flour on work area and, working with half of the dough at a time, roll dough into a log shape about an inch in diameter (up to you how thick you want the individual gnocchi pieces to be). Cut the gnocchi into one inch pieces (or desired size).
  4. In a large pot, bring salted water to a boil and drop in gnocchi.
  5. The gnocchi will sink to the bottom and as soon as it does, using a utensil/spatula, prod the gnocchi so that they lift off the bottom of the pot. This will prevent them from sticking for the remainder of their cooking period.
  6. Cook for 3-5 minutes or until the gnocchi float to the top.
  7. While gnocchi is cooking, brown butter in a frying pan. To brown butter just keep cooking it on low-medium heat until you see the colour change. Add in basil leaves.
  8. Once the gnocchi has finished boiling, add it to the pan and fry until it gets a bit golden and crispy. Promptly serve and eat!