I’ve written about how great I think Erin is before and I’m so excited to be joining a group of bloggers today to celebrate the impending arrival of Erin and Mike’s baby!

Erin is one of the sweetest, most generous, hard-working bloggers that I know. She writes books, builds websites, takes beautiful pictures of amazing food and is an all round lovely person. I start a lot of my emails to her with the phrase ‘I know I’m a complete idiot but…’ and she not only responds but shows endless patience with my inability to keep my site working for more than about 10 minute (I’m sure this kind of skill is going to come in very handy for her over the next few years…). By sheer coincidence, a copy of her second cookbook, The Easy Vegetarian Kitchen, arrived on Friday and it’s fair to say, I’m pretty obsessed with it. Erin makes cooking and eating vegetarian look so simple but so delicious so it seemed only fitting that the theme for her baby shower was super easy vegetarian meals!

In keeping with Erin’s commitment to seasonal cooking, I’ve whipped up a batch of wild garlic (aka ramp) and pistachio pesto for her. I’ve served this with some super quick ricotta gnocchi although it works equally as well with pasta or the store-bought stuff.

Huge congratulations to you, Erin! I’m so thrilled for you and Mike and can’t wait to meet your baby boy. He’s so lucky to get you guys as his parents.



Check out all of these other delicious contributions to Erin’s baby shower; some of them even feature recipes from Erin’s new book!

The Fauxmartha | A Pasta Dish for Busy Hands // A Couple Cooks | Breakfast Parfait with Roasted Strawberries // Edible Perspective | Avocado Pesto Chickpea Salad Sandwiches // Eat This Poem | Penne with Cherry Tomatoes and Arugula // Cookie and Kate | Brussels Sprouts Pizza // FoodieCrush | Beet, Avocado and Fried Goat Cheese Salad // The Bojon Gourmet | Tempeh BLTs with Avocado + Chipotle Mayonnaise // Girl Versus Dough | Spiced Lentils with Poached Eggs // Dolly and Oatmeal | Chickpea Bean Bowl with Toasted Bread Crumbs and Dill Tahini // Food Loves Writing | Erin’s Veggie Burgers // With Food + Love | Creamy Polenta with Crispy Beets // Flourishing Foodie | Glazed Tofu with Ramen // This Homemade Life | Chickpea Greek Salad // My Name is Yeh | Creamed Spinach // Brooklyn Supper | One-Pot Pasta Primavera

ricotta gnocchi with wild garlic and pistachio pesto {gluten free}

Yield: Serves 2

This may make a little more pesto than you need but I don't think that's any bad thing. Pesto never goes to waste in my house and it freezes well. If you don't have any wild garlic (otherwise known as ramps), you can use spinach in its place and chuck in a clove or two of garlic. Some people like to blanch wild garlic before using to remove some of the raw heat but I don't bother myself.


    For the ricotta gnocchi:
  • 200g (8oz/1 cup) ricotta
  • 2 egg yolks
  • 120g - 160g (1 - 1/2 cups) flour (I used rice flour which was okay but not brilliant. Honestly, I think you need a little bit of gluten here to make this recipe work. A much better choice would be Erin's lentil and sweet potato gnocchi - see the link below!)
  • A pinch each of salt, pepper and nutmeg
  • For the pesto:
  • A bunch of wild garlic, leaves and stems only (~75g)
  • 60g (1/2 cup) pistachios kernels
  • 60g (1/2 cup) grana padano or parmesan (or vegetarian alternative)
  • 2 - 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste


  1. For the pesto, you pretty much just shove everything in a food processor and pulse a couple of times. I like to taste as I go, adding more parmesan/pistachios/olive oil as required. The amount of olive oil you need will depend on how thick/thin you like your pesto. I'm certainly not going to dictate that to you. You can also thin it out with a little lemon juice for a bit of brightness or cream for some richness. I'm not sure it's possible to mess up pesto.
  2. To make the gnocchi, mix all the ingredients into a dough with your hands but don’t overwork the mixture (no more than a couple of minutes of kneading). I try to add as little flour as possible - starting with a cup or so - until you get a dough that will hold together.
  3. Separate your dough into two balls and roll each into a sausage shape on a lightly floured worktop. Cut into gnocci-sized pieces and cook in a pan of boiling salted water. They should float to the top once they are cooked (a minute or two at most). Drain the gnocchi and stir through as much pesto as you want. Top with parmesan and serve with a little salad on the side.


For a great gluten free gnocchi recipe, try Erin's lentil and sweet potato gnocchi. It would be really good here.

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33 Responses to "ricotta gnocchi with wild garlic and pistachio pesto {gluten free}"
  1. Gnocchi salad?! Amazing idea girl! This looks fabulous.

  2. Oh man, I knew ramp season was just around the corner and I was starting to wonder how I was going to use them : ) So gorgeous Kathryn! Congrats to Erin and Mike on their baby boy!

  3. Kathryn! Hello new friend!

    So I’m in love with this for numerous reasons: EASY gnocchi, ricotta, ramps, and pistachios. Holy wow. My dream world is one in which gnocchi is actually easy to make, and obvi that dream would be incomplete without heavy amounts of olive oil, cheese, ramps, and pistachios. I cannot wait to try this!

  4. Erin says:

    Thank you SO much Kathryn. I hope that caring for a baby comes as naturally to me as caring for websites ;) (and I rather enjoy how you start your emails to me!)

    This pesto looks perfect (I’m kind of obsessed with adding pistachios into pesto) and I’m hoping I can find some ramps around. Plus, I’ve been thinking about making a few freezer items, like gnocchi, so this is going to come in super handy!

  5. Ricotta. Gnocchi?!!! I just drooled all over myself. This looks absolutely delicious!

  6. Abby says:

    This is so lovely, Kathryn. Congrats to Erin!

  7. That pesto alone sounds like something I need in my life, but I’m majorly craving the whole gnocchi situation, too!

  8. I make grain-free gnocchi and have been looking for different ways to accent it (no offense to red sauce, but a little variety never hurts!). This is just perfect! I always overlook pistachios when making pesto and it’s my loss.

  9. Elisabeth says:

    Goood, I love ramsons! Been thinking about making a pesto out of them – pistachios are a creative idea! I might just go with cashews or pine nuts, maybe sesame seeds, but yuuum!

  10. Alanna says:

    These sound fabulous Kathryn! I’ve been dreaming of ricotta gnocchi lately and the ramp pistachio pesto here? Pure genius and so stunningly green.

  11. I think this virtual baby shower is just the sweetest thing! And this dish looks/sounds delicious, just perfect for Erin. Big time congrats to her and her husband!

  12. This looks incredible! I love the way that pesto sounds…so yummy. Pinned!

  13. Sherrie says:

    This sounds out of control delicious!! That ramp { wild garlic ;) } pesto is insanity. So much love to you my friend, xo!

  14. Kate says:

    These look so delicious. I found some wild garlic in Whole Foods last week so will be stopping by this weekend to pick up more and make this gorgeous pesto.

  15. These look so fresh and delicious! Yummo! I don’t normally like ricotta but I think I could eat this!

  16. Alex says:

    This looks and sounds absolutely delish! I should be having some garlic scapes from my garden soon and will have to try this with them!

  17. This pesto sounds so perfectly fit for Spring! and the whole dish is beautiful!

  18. Everything about this dish has me wanting to leave work right now to go home and make gnocchi and pesto. Love the pistachio and ramps combination!

  19. I’ve been reading Erin’s blog for a while now and all her recipes are beautiful. This ramp pesto sounds so good and is just so spring- I love it! Excited to check out all the other recipes in this virtual baby shower. Congrats to Erin!

  20. I need to try my hand at homemade pasta one of these days! This looks SO good!

  21. Gnocchi + pesto — you clearly know the way to my heart (or belly). This sounds just perfect, and has me motivated to try making gnocchi one night after work. Can’t wait!

  22. Joanne says:

    Erin is totally one of my blogger favorites. She is endlessly sweet and helpful and just…THE BEST. As soon as I get my hands on some ramps, I’ll be making this pesto. Happening.

  23. I am totally obsessed with her new book too! Also, lovin’ the addition of ricotta in this gnocchi! Sounds light yet filling! : )

  24. Oh goodness, your photos are so lovely here! I love everything about this dish, and your post is just so sweet. I feel like I know Erin now! I really do need a person I can email about my website too, I should look into hiring someone :) I wish technology came as easily to me as cooking does.

  25. Erica says:

    I’ve never made gnocchi from scratch but these look easy enough to test out this week, and that pesto looks so bright (in both color and I’m sure in flavor!)
    Thank you for the wonderful dinner inspiration!

  26. GREY LADY says:

    Hi, I love your blog.Great pictures…
    I’m blogging.I will follow you..Greetings from Istanbul …

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