Photo of Gnocchi with Peppers, Peas and Ricotta by WW

Gnocchi with Peppers, Peas and Ricotta

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
Not difficult to make – and certainly not difficult to eat either! So why not try your hand at homemade gnocchi?


Potato(es), Raw

500 g, peeled and cut into chunks

Plain White Flour

200 g


1 pinch, and black pepper, freshly ground

Calorie controlled cooking spray

5 spray(s)

Spring Onions

1 medium, thinly sliced

Red pepper(s)

150 g, (from a jar, packed in brine)

Petits Pois, boiled

100 g

Ricotta Cheese

80 g, crumbled

Dried Basil

1 teaspoons, level


  1. Cook the potatoes in boiling, lightly salted water for 15-20 minutes, then drain thoroughly. Mash well to give as smooth a texture as possible – lumps would be noticeable in the finished gnocchi.
  2. Season the potatoes with plenty of salt and black pepper. Add the flour and use your hands to bring the mixture together to make a firm dough. Knead gently for 2-3 minutes, then roll into sausage shapes about 1cm thick. Cut into lengths of about 2.5cm and use a fork to gently press a pattern into each one.
  3. Bring a large pan of water to simmering point. Add the gnocchi in batches and cook gently for 1-2 minutes, until they rise to the surface. Whilst the gnocchi are cooking, heat a frying pan and mist with low fat cooking spray. Gently fry the spring onions for 3-4 minutes, then add the peppers and peas, cooking over a low heat for 1-2 minutes.
  4. Spoon the gnocchi into warmed bowls, draining it well. Share the vegetables between the bowls and sprinkle with the ricotta cheese, basil and extra black pepper.


See our step-by-step guide on How to Make Gnocchi.