Pasta, Rice, Grains

Potato Gnocchi with Baby Lima Beans

There are few things tastier than light, freshly cooked, fluffy potato gnocchi. The addition of certain spices in combination with other ingredients can elevate this simple foodstuff to heights of gourmet artistry.

Around the house. I wish spring can come soon…

Serves: 4


  • 1 lb. potato
  • 1 egg
  • 1 Tbsp. parsley, chopped
  • 1 tsp salt
  • freshly ground pepper
  • 1 cup flour + more if need it
  • 1/2 cup ricotta cheese
  • 1 cup baby lima beans, (I used frozen kind)
  • 1 tsp. lemon zest
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • Parmesan cheese to serve


Steam the potatoes in their skin, or boil them in salted water until tender but mot mushy, about 20-25 minutes. Don’t peel the potatoes before boiling, as they will absorb too much water. Drain well and cool them just long enough to be able to peel them. Put clean potatoes through a potato ricer or food mill.

In a large bowl combine the potatoes with an egg, parsley, salt, pepper and ricotta cheese. Add the flour and using your fingertips mix them together until a fairly firm mass that doesn’t stick to your fingers.

On a clean work surface, divide the dough into 4 pieces. Working with one dough piece at a time, shape it into a short cylinder. Place the fingers of both hands on the cylinder and roll it back and forth on the clean surface (flour on the surface will make it difficult to roll the cylinders), gradually shifting your hands to the ends, to form a log about 1 inch in diameter. Make logs out of the remaining 3 dough pieces. Next, using a knife, cut each log into 1-inch pieces. Gently press the tines of a fork into the top surface of each piece of gnocchi. Set aside.

Bring a large pot of salted water to a boil. When the water is boiling, drop in the gnocchi and cook until they float to the top, about 5 minutes. Once they float, set the timer and cook the gnocchi for another 2 minutes. Drain the gnocchi and keep warm.

In a large sauté pan, warm the olive oil over medium heat. Add the gnocchi to the sauté pan with the lima beans. Add the butter and cook, stirring, until the gnocchi will be golden brown. Add the lemon zest.

Divide the gnocchi and beans among warmed plates. Sprinkle with Parmesan cheese and serve immediately.

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  • Reply
    Rosa's Yummy Yums
    March 6, 2014 at 7:24 am

    A mouthwatering dish. I love gnocchi and lima beans. Simply fantastic!



  • Reply
    March 6, 2014 at 9:49 am

    I love gnocchi! Last time I tried your sweet potato gnocchi recipe and they were great. Time to see how this recipe works out in my kitchen 🙂
    And! I love the images. You are such a great artist, Yelena.

  • Reply
    La Table De Nana
    March 6, 2014 at 1:40 pm

    I ahve some gnocchi..Jacques put my home made one in those vacuum sealed bags..this looks so good:)

    I love your tulips..don't you love them when they take on a special life of their own by bending gracefully here and there..arabesque-like?So garceful..
    Even 2 of my grandsons remarked on them..
    Soon they are finished though..loved the glimpses here and there Yelena:)

  • Reply
    Shibi Thomas
    March 6, 2014 at 5:09 pm

    Homemade Gnocchi sounds pretty yummy!!! Its in my to do list for a while 🙂 Have to try it.

  • Reply
    March 8, 2014 at 6:47 pm

    Not too hard to veganise…nix the egg and instead of the ricotta, I would use bean puree… I reckon these are going to be a double bean winner! (Although you might want to stay away from me the next day 😉 )

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