Ricotta Gnocchi with Green Garlic Pesto
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Ricotta Gnocchi with Green Garlic Pesto
Description
This recipe combines creamy ricotta gnocchi with a vibrant green garlic pesto. The gnocchi dough is prepared by mixing ricotta cheese, eggs, yogurt, flour, and seasonings into a sticky mixture that is rolled and cut into pieces. The texture is tender and moist, with enough flour added to provide structure. The green garlic pesto is created by softening fresh green garlic in olive oil, then blending it with basil leaves, pistachios, pecorino cheese, and additional olive oil to form a smooth, fragrant sauce.
The pesto balances the mild sweetness of green garlic and the richness of the ricotta gnocchi. The preparation of the pesto includes lightly cooking the green garlic to soften its sharpness before blending, which contributes a fresh but gentle garlic note. Pistachios add a subtle crunch and nutty flavor.
This dish works well as a springtime main or light dinner. The soft gnocchi combined with the bright pesto make a satisfying plate best served fresh. Attention to the dough’s moisture and flour ratio is key to achieving the ideal texture.
Ingredients
PESTO
- 1/2 pound green garlic
- 1 tablespoon olive oil
- 1/2 teaspoon salt plus more to taste
- 15 basil leaves
- 1/4 cup pistachio
- 1/4 cup olive oil extra-virgin, to taste
- 1/4 cup pecorino cheese grated
GNOCCHI
- 1/2 pounds ricotta cheese fresh
- 3 egg
- ½ cup yogurt
- 2-3 cups all-purpose flour
- 1/2 cup pecorino cheese grated
- salt to taste
- black pepper to taste
- nutmeg grated, fresh, to taste
Instructions
Pesto
- Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and spin dry.
- In a large frying pan over medium-high heat, cook olive oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.
- In a blender or food processor, pulse pistachios to chop. Set aside. Add green garlic & basil and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved nuts and cheese. Taste and add more salt if you like.
Gnocchi
- Combine all the gnocchi ingredients in a mixer with the paddle attachment and beat on low till combined fully.
- Check mixture, it should be quite wet and sticky, add more flour if needed.
- Turn mixture onto floured work surface, it should resist coming out of the bowl
- Using only as much flour as necessary, role dough into dowels about the circumference of a nickel.
- Cut dowel into pieces about the length of your thumbnail, and place on a sheet tray making sure they do not touch.
- Freeze gnocchi till ready to use, once frozen, gnocchi can be portioned into plastic bags.
- Boil gnocchi in salted boiling water until they float.
To Serve
- Once your gnocchi is cooked, strain and place in a bowl and add enough pesto to generously coat the gnocchi.
- Drizzle with extra virgin olive oil and a handful full of pecorino cheese.
Notes
User Reviews
Overall Rating
4.9
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