World of Gnocchi

· recipe ·

Spinach Gnocchi with Basil-Almond Pesto and Whipped Ricotta

Whole-milk ricotta becomes a soft, spoonable base when whipped, providing a cool contrast to warm gnocchi.

Spinach Gnocchi with Basil-Almond Pesto and Whipped Ricotta

Time and servings

Prep
55 min
Cook
90 min
Total
145 min
Servings
4

Nutrition per serving

Calories
about 820
Protein
28 g
Fat
47 g
Carbs
78 g
  1. Bake and rice the potatoes

    Bake and rice the potatoes

    Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.

  2. Cook and squeeze the spinach

    Cook and squeeze the spinach

    Wilt the spinach in a covered pan with only the water clinging to its leaves. Cool it, squeeze it repeatedly in a clean towel, then chop it to a fine paste so long fibers do not break the dough.

  3. Mix the spinach dough

    Mix the spinach dough

    Distribute the dry spinach paste through the warm riced potato and egg yolk with {salt_dough}, then fold in the flour just until the green dough is cohesive.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size 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. Make the almond pesto

    Make the almond pesto

    Toast the almonds and cool them. Process the almonds with basil, finely grated Parmesan, olive oil, garlic, black pepper, and 1 tablespoon15 ml lemon juice to a textured pesto.

  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.

  8. Whip the ricotta

    Whip the ricotta

    While the water heats, finely grate the lemon zest and blend it with the ricotta until light and mostly smooth. Spread the ricotta across a serving platter and keep it cool.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float, reserving 1/2 cup120 ml cooking water.

  10. Spinach Gnocchi with Basil-Almond Pesto and Whipped Ricotta

    Coat and plate

    Fold the hot gnocchi through the pesto away from direct heat, loosening it with cooking water a tablespoon at a time. Arrange them over the cool whipped ricotta and serve immediately.

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