Ricotta Gnocchi with Arugula Pesto and Pancetta
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
6
-
Calories
387 kcal
-
Course
Main Course
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Cuisine
Italian
Ricotta Gnocchi with Arugula Pesto and Pancetta
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A different take on an old favorite. Ricotta gnocchi is perfect for your Sunday dinner. Lemony arugula and pancetta are the perfect toppings.
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Ingredients
Gnocchi
- 2 cups ricotta
- ½ cup Parmesan Cheese
- 1 cup sifted flour
- ¼ tsp cracked pepper
- 1 tsp kosher salt
- 1 nutmeg a dash
- 1 Tbsp parsley finely chopped
- 1 Tbsp lemon zest
Arugula Pesto
- 5 oz arugula chopped
- 4 Tbsp olive oil
- 1 tsp lemon fresh squeezed juice
- ¼ tsp pepper ground
- 4 garlic cloves minced
- ¼ tsp kosher salt
- 1 dash cinnamon
- 4 Tbsp pancetta
Instructions
- Prepare the gnocchi:
- In a large bowl place the ricotta and using a spatula mix well to break it up a bit. Next, slowly add the Parmesan cheese and stir well to combine.
- Add in the sifted flour in small increments (¼ cup at a time) to ensure that the mixture is even.
- Finally add in the pepper, salt, nutmeg, parsley, and lemon zest. Mix well and form the dough into a ball.
- Next, place the dough on a floured surface and divide it into 4 pieces.
- working with one ball at a time, roll it out into a rope that measures about 12" x ½"
- Cut gnocchi into 1" pieces with a sharp knife, and place on a floured baking sheet.
- Using the back of a fork, press down on each individual gnocchi. This step is optional.
- Place tray in the freezer, for about 30 minutes, or until the gnocchi are completely frozen.
- Boil water in a pasta pot.
- While the water is boiling start making the sauce.
- Place arugula, olive oil, lemon juice, pepper, garlic, salt, and cinnamon in a food processor, and blend on high until you have a thick paste. If the sauce seems too thick add another tablespoon of olive oil. Set aside.
- Cook the gnocchi a few at a time until they float (this indicates that they are ready).
- Cook the pancetta in a skillet until slightly brown, and transfer to a small plate to drain atop a paper towel.
- Finally, pour sauce over gnocchi and top with pancetta.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
20g
(7%)
Protein
16g
(32%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Cholesterol
53mg
(18%)
Sodium
759mg
(32%)
Potassium
230mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1045IU
(21%)
Vitamin C
6.8mg
(8%)
Calcium
313mg
(31%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 759mg | 32% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 313mg | 31% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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