Ricotta Gnocchi With Lemon Basil Pesto Recipes

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RICOTTA GNOCCHI WITH PESTO CREAM SAUCE



Ricotta Gnocchi with Pesto Cream Sauce image

Provided by Food Network

Time 2h55m

Yield 10 to 12 servings

Number Of Ingredients 13

1 pound fresh ricotta cheese
1 large egg
1/2 cup grated Parmesan
1/2 cup wheat-bread crumbs or crushed low-carb crackers
1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
Flour, for rolling gnocchi
2 cups chopped fresh basil leaves
1/4 cup olive oil
3 tablespoons truffle oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1/2 cup heavy cream

Steps:

  • Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
  • On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
  • While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
  • Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.

RICOTTA GNOCCHI WITH SPRING HERB PESTO



Ricotta Gnocchi with Spring Herb Pesto image

Chef Walter Pisano, a 1999 Workshop alumnus, makes an aromatic pesto that includes neither basil nor garlic. He makes it with fresh spring herbs-parsley, chives, and mint-in place of the basil that doesn't mature until summer. It's lively and light, just the right complement to his feather-light gnocchi, but you could use this pesto on fresh pasta or fish as well. Chef Pisano's gnocchi melt on the tongue when made with high-quality ricotta. At the winery, we use Bellwether Farms ricotta (see page 77), but Calabro also makes an excellent product. You may need to visit a specialty cheese shop to find fresh ricotta. Supermarket ricotta containing gums or stabilizers will not produce the most delicate gnocchi.

Yield serves 6

Number Of Ingredients 13

1 pound whole-milk ricotta
1/4 cup freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
1/2 teaspoon kosher salt
Freshly ground white pepper
1/2 cup sifted all-purpose flour, or as needed
1 cup flat-leaf parsley leaves
1/4 cup sliced fresh chives
2 tablespoons coarsely chopped fresh mint
3 tablespoons lightly toasted pine nuts
1/2 teaspoon kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper. Stir with a wooden spoon until smooth. Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup. Divide the dough into four equal pieces. On a lightly floured board, with floured hands, roll each piece into a 3/4-inch-thick rope, 14 to 15 inches long, then cut each rope into 1-inch pieces. Place the gnocchi on a lightly floured tray and refrigerate for 2 hours to allow the flour to hydrate and the gluten to relax.
  • For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste. With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth. Transfer to a bowl and add pepper to taste.
  • Bring a large pot of unsalted water to a boil over high heat. Add the gnocchi and lower the heat to maintain a bare simmer. Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.
  • Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency. Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl. Add the pesto and toss to coat evenly. Serve immediately.
  • Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

RICOTTA GNOCCHI WITH LEMON BASIL PESTO



Ricotta Gnocchi with Lemon Basil Pesto image

These gnocchi are light and refeshing! The perfect spring meal.

Provided by Malinda Coletta

Number Of Ingredients 13

ricotta gnocchi
1 lb whole milk ricotta
2 c flour
2 eggs
1 tsp salt
lemon basil pesto
1 lemon cut into pieces (just pulp not skin)
1/2 c fresh basil packed
1 clove garlic
2 Tbsp pine nuts
1/4 c parmigiano-reggiano, grated
3 Tbsp olive oil
salt and pepper to taste

Steps:

  • 1. In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined.
  • 2. Add flour and mix well.
  • 3. Roll into snake, cut into 1/2 inch piece and make an indentation with your thumb into each gnocchi.
  • 4. Dust with corn meal.
  • 5. Place in boiling water when they rise to the top they are done.
  • 6. MAKE PESTO BEFORE COOKING GNOCCHI!! Place lemon in food processor and process till finely chopped.
  • 7. Add basil, pine nuts and garlic blend.
  • 8. Add cheese and drizzle olive oil in as processing.
  • 9. In a medium hot saute pan add 2-3 tablespoons of oil and 4-5 strips of lemon zest
  • 10. Add drained gnocchi to saute pan add prepared lemon pesto toss add some parmesan cheese. Serve hot.

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