World of Gnocchi

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Ricotta Gnocchi with Basil Pesto

Pecorino Romano is sharper and saltier than Parmesan, so a little gives basil pesto plenty of character.

Ricotta Gnocchi with Basil Pesto

Time and servings

Prep
50 min
Cook
15 min
Additional
25 min
Total
90 min
Servings
4

Nutrition per serving

Calories
about 700
Protein
22 g
Fat
53 g
Carbs
38 g
  1. Drain the ricotta

    Drain the ricotta

    Spread the ricotta on a clean towel and blot the surface, then leave it for 20 minutes so free whey can drain without pressing the cheese dry.

  2. Make the ricotta mixture

    Make the ricotta mixture

    Lightly beat the egg. Combine it with the drained ricotta, finely grated Parmesan, and 1/2 tsp3 g of the salt until evenly mixed.

  3. Mix the dough

    Mix the dough

    Fold 1 cup120 g of the flour into the ricotta mixture just until no dry pockets remain. Add only enough of the remaining flour to make the soft dough workable; do not knead it firm.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Toast and cool the pine nuts

    Toast and cool the pine nuts

    Toast the pine nuts in a dry skillet until pale gold, then spread them on a plate and cool for 5 minutes.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.

  8. Make the basil pesto

    Make the basil pesto

    While the water heats, process the cooled pine nuts with the basil, finely grated Pecorino, garlic, olive oil, black pepper, 1 teaspoon5 ml lemon zest, and 1 tablespoon15 ml lemon juice to a textured paste. Keep it away from direct heat.

  9. Poach and reserve water

    Poach and reserve water

    Lower the gnocchi into the gently boiling water and stir once. When they float, reserve 3/4 cup180 ml cooking water, then lift the gnocchi into a warm serving bowl.

  10. Ricotta Gnocchi with Basil Pesto

    Coat off heat

    Fold the pesto through the gnocchi away from direct heat, adding warm cooking water a tablespoon at a time until the sauce flows into the ridges. Serve immediately.

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