Homemade Ricotta Gnocchi with Asparagus Pesto

Name: Homemade Ricotta Gnocchi with Asparagus Pesto
Yield: 4 serving
Ingredients: 12 ounces ricotta cheese; 1/4 cup finely grated Parmesan cheese; 1 cup all-purpose flour; 1 large egg + 1 egg yolk; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 pound asparagus spears; 1/4 cup toasted sliced almonds; 1/2 cup finely grated Parmesan cheese; 3 garlic cloves; pinch of crushed red pepper; 1/3 cup extra virgin olive oil; 4 lices bacon; shaved Parmesan; lemon wedges for spritzing

User Reviews

5.0

6 reviews

Excellent

Servings
4
Course
Main Course
Cuisine
American

Homemade Ricotta Gnocchi with Asparagus Pesto

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

ricotta gnocchi

12 ounces ricotta cheese
1/4 cup finely grated Parmesan cheese
1 cup all-purpose flour
1 large egg + 1 egg yolk, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper

asparagus pesto & pasta

1 pound asparagus spears, woody ends removed
1/4 cup toasted sliced almonds
1/2 cup finely grated Parmesan cheese
3 garlic cloves
pinch of crushed red pepper
1/3 cup extra virgin olive oil
4 lices bacon, chopped
shaved Parmesan, for topping
lemon wedges for spritzing

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Instructions

ricotta gnocchi

Place the ricotta on a triple layer of paper towels. Cover it with another triple layer and press down, releasing liquid from the cheese. Scoop the cheese into a bowl and weigh out exactly 8 ounces for the gnocchi. If there is any leftover, use it for another dish! (or spread it on bread. mmmm.)
In a bowl, stir together the ricotta, 3/4 cup flour, cheese, eggs, salt and pepper until just combined – using a rubber spatula. Add the remaining flour 1 tablespoon at a time until the dough comes together, form a ball. Press it into a disk on a floured surface and cut it into four equal pieces. Take each piece and roll it into a log about 16 to 18 inches long. Cut 1-inch pieces with a sharp knife.
To cook, bring a pot of salted water to a boil. Once it’s simmering, add the gnocchi and cook about 2 to 3 minutes, until it floats for about 30 seconds. Remove with a large slotted spoon or sieve to drain. Reserve about 1/2 cup of the pasta water.

asparagus pesto & pasta

Bring a pot of water to a boil. Cut the asparagus spears into thirds. Take a handful of asparagus and set it off to the side – we will toss the spears and pieces in the pasta. Add the remaining pieces to the boiling water and cook until slightly tender but still bright green, about 5 to 6 minutes. Strain the asparagus.
Add the asparagus, almonds, garlic, cheese and crushed red pepper to a food processor. Pulse until blender and the mixture begins to come together, the stream the olive oil in while the processor is running. Taste and season with salt and pepper if desired. (Note: this will make enough pesto that you will have some leftover – keep it in a sealed jar in the fridge and use it on everything! Toast, eggs, salads, sandwiches, chicken, shrimp, etc!)
Heat a skillet over medium-low heat and add the bacon. Cook until completely crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease. Remove all but 1 tablespoon of the bacon fat from the skillet. Add the asparagus pieces that you set aside and toss. Cook for 2 to 3 minutes, until slightly tender.
To serve the pasta, add it to the skillet with the asparagus. Toss the hot gnocchi with the pesto and a touch of pasta water – I only add about 1/4 cup first until I get the consistency I like. Add to a bowl with the asparagus pieces and spritz with lemon – then sprinkle the bacon overtop. Top with extra shaved parm.