World of Gnocchi

· recipe ·

Ricotta Gnocchi with Creamy Lemon Kale Pesto

Tuscan kale has a firm texture and dark leaves, making a more substantial pesto than delicate herbs alone.

Ricotta Gnocchi with Creamy Lemon Kale Pesto

Time and servings

Prep
55 min
Cook
25 min
Additional
25 min
Total
105 min
Servings
4

Nutrition per serving

Calories
about 850
Protein
23 g
Fat
67 g
Carbs
45 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 walnuts

    Toast and cool the walnuts

    Toast the walnuts in a dry skillet until fragrant, 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 after shaping the gnocchi. Season the water with 1 1/2 tsp9 g of the salt.

  8. Blanch and dry the kale

    Blanch and dry the kale

    Strip the kale leaves from their stems. Blanch the leaves in the boiling water for 60 seconds, lift them into a colander, cool under running water, and squeeze them thoroughly dry.

  9. Blend the creamy pesto

    Blend the creamy pesto

    Process the kale with the cooled walnuts, basil, cream, olive oil, garlic, black pepper, 2 teaspoons10 ml finely grated lemon zest, and 3 tablespoons45 ml lemon juice until smooth but still green.

  10. Poach and reserve water

    Poach and reserve water

    Return the water to a gentle boil, lower in the gnocchi, and stir once. When they float, reserve 1/2 cup120 ml cooking water, then lift them into a warm serving bowl.

  11. Ricotta Gnocchi with Creamy Lemon Kale Pesto

    Coat without boiling

    Fold the pesto through the hot gnocchi away from direct heat. Add warm cooking water a tablespoon at a time only if needed for a flowing coat, then serve immediately.

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