Ricotta Gnocchi with Roasted Red Pepper Pesto

 
 
 
 
 Ricotta Gnocchi (serves 2)
  • 1 Cup Ricotta Cheese
  • 1 cup  flour, have extra for dusting
  • 1 egg yolk
  • 1/4 cup grated Parmesan
  • 1/4 – 1/2 tsp fine sea salt

Drain any excess liquid from the ricotta cheese.  Combine ricotta cheese, Parmesan, yolk and salt in a large bowl.  Mix well using a wooden or plastic spoon.  Add the flour and stir until just combined.  Do not over work.  The dough will be very sticky.

Put a pot of water to boil.  Flour you work area generously with flour and your hands.  Divide the dough in half and roll out to till it is about as thick as a finger. Take sharp knife, dip in flour and cut the the rolls into about 1 inch pillows.  Transfer pillows to baking sheet lined with parchment paper.  Repeat with remaining dough, work quickly so that the gnocchi on the baking sheet doesn’t get sticky.

You water should have come to a slow boil by now, add a generous pinch of salt to the water.    Drop your gnocchi into the water and stir to keep them from sticking to the bottom.  The gnocchi will float to the top when done, about 2 to 4 minutes.  Using a slotted spoon or skimmer remove from water and serve immediately with your choice of sauce*.

  *Make sauce ahead of time so it is ready to serve when gnocchi is ready.

Roasted Red Pepper Pesto  (makes about 2 cups, i think)

  • 2 cups fresh basil
  • 2 roasted red peppers
  • 1/2 cup olive oil
  • 3 Tbs pine nuts
  • 1/4 cup shredded Parmesan
  • salt and pepper to taste
In a food processor, blend together basil leaves, peppers, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper to taste.
 
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