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Homemade Ricotta Gnocchi with Asparagus Pesto
5 from 4 votes

Homemade Ricotta Gnocchi with Asparagus Pesto

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

Servings: 4
Course: Main Course
Cuisine: American

Ingredients

ricotta gnocchi
  • 12 ounces ricotta cheese
  • 1/4 cup Parmesan Cheese finely grated
  • 1 cup all-purpose flour
  • 1 egg lightly beaten, plus 1 egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
asparagus pesto & pasta
  • 1 pound asparagus woody ends removed, spears
  • 1/4 cup almonds toasted, sliced
  • 1/2  cup Parmesan Cheese finely grated
  • 3 garlic cloves
  • pinch crushed red pepper
  • 1/3 cup extra virgin olive oil
  • 4 lices Bacon chopped
  • Parmesan Cheese for topping, shaved
  • lemon wedges, for spritzing

Instructions

ricotta gnocchi
    Cup of Yum
  1. 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.)
  2. 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.
  3. 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
  1. 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.
  2. 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!)
  3. 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.
  4. 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.

Notes

  • [gnocchi from serious eats, pesto inspired by NYT]