Name: Fluffy Ricotta Gnocchi with Roasted Apricots and Spicy Balsamic Glaze
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 1 cup whole milk ricotta cheese (drained if watery); 1/2 cup grated parmesan cheese; 1 large egg; 1 cup all-purpose flour (plus more for dusting); 1/2 tsp salt; 1/4 tsp ground black pepper; 1 tbsp olive oil (for sautéing); 6 fresh apricots, halved and pitted; 1 tsp olive oil (for roasting); For the Spicy Balsamic Glaze:; 1/3 cup balsamic vinegar; 1 tbsp honey or maple syrup; 1/4 tsp red pepper flakes (adjust to taste)

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This refined yet approachable dish combines soft, pillow-like ricotta gnocchi with sweet roasted apricots and a bold balsamic glaze infused with a touch of chili. The result is a beautifully balanced plate with creamy, sweet, and spicy elements that work in harmony—a modern, fruit-forward twist on classic gnocchi.

Why You’ll Love This Recipe

Ricotta gnocchi is light and airy, requiring fewer ingredients than traditional potato-based gnocchi
Roasted apricots bring a soft sweetness that pairs surprisingly well with the tangy glaze
The spicy balsamic glaze adds complexity and depth to the dish
Makes for a sophisticated appetizer, side, or meatless main course
A visually stunning dish perfect for summer or early autumn

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ricotta cheese (drained)
All-purpose flour
Egg
Parmesan cheese, grated
Salt
Fresh apricots, halved and pitted
Olive oil
Balsamic vinegar
Honey or brown sugar
Red chili flakes
Fresh herbs (thyme, basil, or parsley)
Black pepper

Directions

Begin by making the ricotta gnocchi. In a bowl, mix ricotta, flour, egg, Parmesan, and salt until a soft dough forms. Do not overmix.
On a lightly floured surface, divide the dough and roll into ropes about 2 cm thick. Cut into 2 cm pieces and optionally press with a fork for texture.
Bring a large pot of salted water to a boil. Drop in gnocchi in batches; they’re done when they float to the surface (about 2–3 minutes). Remove with a slotted spoon.
While the gnocchi cooks, roast the apricots. Preheat oven to 200°C (400°F). Place halved apricots on a baking tray, drizzle with olive oil and a pinch of salt, and roast for 12–15 minutes until soft and slightly caramelized.
In a small saucepan, combine balsamic vinegar, honey, and red chili flakes. Simmer over low heat for 5–7 minutes until thickened and syrupy.
Heat a skillet with a bit of olive oil and lightly pan-sear the cooked gnocchi until golden on the outside (optional for texture).
To plate, layer gnocchi with roasted apricots, drizzle with the spicy balsamic glaze, and finish with fresh herbs and cracked black pepper. Serve immediately.

Servings and timing

Serves: 4
Total time: 45 minutes (20 minutes prep, 25 minutes cooking)

Variations

Use peaches or plums instead of apricots depending on seasonal availability
Add a dollop of burrata or ricotta on top for an extra creamy finish
Swap chili flakes for black peppercorns or Aleppo pepper for milder spice
Add toasted pine nuts or crushed pistachios for extra crunch
Incorporate arugula or watercress for a peppery contrast

Storage/reheating

Cooked gnocchi can be refrigerated for up to 3 days
Store roasted apricots and balsamic glaze separately for best texture
Reheat gnocchi in a pan with a little oil or butter; avoid microwaving, which softens the texture
Gnocchi dough can be made a few hours ahead and kept refrigerated (not frozen, as ricotta retains water)

FAQs

What makes ricotta gnocchi different from potato gnocchi?

Ricotta gnocchi is softer, lighter, and quicker to make, with no need to boil and mash potatoes.

Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour blend when making the gnocchi.

Are canned apricots okay to use?

Fresh is best for roasting, but canned (drained) apricots can be used in a pinch—just roast them for less time.

Do I need to roast the apricots?

Roasting brings out their natural sweetness and concentrates their flavor. It’s recommended but can be skipped if using very ripe fruit.

Can I make the balsamic glaze ahead of time?

Yes. It can be refrigerated for up to a week. Reheat gently before using.

How do I know if the gnocchi dough is ready?

The dough should be soft but not sticky. If it’s too sticky, add a bit more flour, but avoid overworking it.

Can I freeze ricotta gnocchi?

It’s not ideal to freeze ricotta gnocchi due to the high moisture content of the cheese—it can become soggy when thawed.

What herbs pair best with this dish?

Thyme and basil work beautifully. Parsley or even mint can also complement the sweetness of the fruit.

What wine pairs well with this?

A dry Riesling or light Pinot Noir pairs wonderfully with the sweet and savory elements.

Can I skip pan-searing the gnocchi?

Yes, you can serve the boiled gnocchi directly, but pan-searing adds a delightful golden crust.

Conclusion

Fluffy Ricotta Gnocchi with Roasted Apricots and Spicy Balsamic Glaze offers a fresh, elegant take on classic gnocchi. With tender ricotta dumplings, juicy caramelized apricots, and a complex glaze that balances heat and tang, this dish is a sophisticated celebration of contrasting flavors and textures. Perfect for a dinner party or an elevated weeknight meal, it’s a showstopper that proves how refined simple ingredients can become.

Fluffy Ricotta Gnocchi with Roasted Apricots and Spicy Balsamic Glaze

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Light and airy ricotta gnocchi served with sweet roasted apricots and a bold spicy balsamic glaze. A creative fusion dish that balances creamy, fruity, and tangy-spicy elements for a sophisticated meal or appetizer.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Boiled and Sautéed
Cuisine: Fusion
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C). Place halved apricots on a lined baking sheet, drizzle with 1 tsp olive oil, and roast for 15–20 minutes, until tender and slightly caramelized.
Meanwhile, make the balsamic glaze: in a small saucepan, combine balsamic vinegar, honey (or maple syrup), and red pepper flakes. Simmer over medium-low heat for 5–7 minutes until slightly thickened. Set aside to cool.
In a mixing bowl, combine ricotta, parmesan, egg, salt, and pepper. Stir in flour gradually until a soft dough forms—do not overmix.
Transfer dough to a floured surface. Divide into 4 portions and roll each into a rope about 3/4-inch thick. Cut into 1-inch pieces and optionally roll over a fork for ridges.
Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float to the surface (about 2–3 minutes). Remove with a slotted spoon and drain.
Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté boiled gnocchi for 2–3 minutes until lightly golden and crisp on the outside.
To serve, arrange roasted apricots with the gnocchi, drizzle generously with spicy balsamic glaze, and garnish with fresh herbs (optional).