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Gnocchi with Dill Butter Sauce

In a unique take on the classic cucumbers-and-dill combination, Gnocchi with Dill Butter Sauce makes a quick, savory meal. It may seem odd to cook cucumber, but doing so brings out its flavor and adds a nice fresh crunch to offset the soft gnocchi. The ricotta adds a creamy sweetness to the finished dish. Be sure to add the dill at the very end so the fresh herbs don’t lose their flavor.

Yield :  Serves 4

Hands-on time :  15 minutes or less


  • 1 lb pre-made gnocchi
  • 2 Tbsp butter
  • 3 Tbsp olive oil
  • ½ red onion, thinly sliced
  • 6 garlic cloves, minced
  • 1 bell pepper, thinly sliced
  • 2 cups chopped cucumber (roughly ½” pieces)
  • ¼ cup white wine (or 1 Tbsp white wine vinegar + 3 Tbsp pasta water)
  • Juice of 1 lemon
  • ½ cup chopped dill
  • 1 cup ricotta cheese
  • Black pepper
  • Salt, if needed


  • Bring a large pot of water to a boil and add salt. Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add red onion and saute until translucent and beginning to brown, about 3 minutes.
  • While onions are cooking, boil gnocchi according to package instructions. Reserve ¼ cup cooking liquid (½ cup if substituting for the wine) and drain pasta. Immediately add gnocchi and garlic to onions. Give everything a gentle stir and cook, undisturbed, until gnocchi begins to brown and crisps on the edges, about 3 minutes. Toss and brown for another 3 minutes, adding an additional tablespoon of oil or butter if pasta begins to stick.
  • Add bell peppers and cucumber, and toss. Cook for 2 minutes, until cucumbers brighten in color and peppers just start to soften. Add in cooking liquid, white wine, and lemon juice. Add additional salt to taste, only if needed. Remove from heat and stir in dill.
  • To serve, scoop ¼ cup ricotta cheese in the middle of each serving dish. Spoon gnocchi over ricotta with any additional pan sauces and finish with a generous amount of black pepper.

Shopping List

  • 1 lb pre-made gnocchi
  • 1 red onion
  • 1 head of garlic
  • 2 oz white wine
  • 1 lemon
  • 8 oz ricotta cheese

Pantry Staples

  • Butter
  • Olive Oil
  • White wine vinegar (if subbing for wine)
  • Kosher salt
  • Black pepper

Garden Harvest

  • Cucumber
  • Bell pepper
  • Dill


Recipe by Sarah Ward.

Dill and Cucumber Gnocchi
Gnocchi with Dill Butter Sauce

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