Ricotta Gnocchi with Pesto Sauce
For Gnocchi
  • 16 oz. Ricotta Cheese (#191001)
  • ¼ cup Grated Parmesan (#190150)
  • 1 Clove Garlic minced or pressed (#340051)
  • 2 Eggs (#320749)
  • 1 teaspoon Salt (#110600)
  • 2 cups Flour
For Sauce
  • 1 cup Firmly Packed Parsley (#450325)
  • ½ cup Grated Parmesan (#190150)
  • ¼ teaspoon Salt (#110600)
  • 3 teaspoons Dry Basil (#450001)
  • ¼ cup Olive Oil (#280390)
  • 3 cloves Garlic (#340051)
  1. In a large bowl, beat together cheese, eggs, salt and garlic. Gradually stir in flour to form a soft dough. Turn onto a lightly floured board and knead gently just until mixture forms a smooth ball.
  2. With hand, roll small pieces of dough into ¼ inch thick ropes. Cut ropes crosswise into one inch long segments, gently pinch centers and set segments on waxed paper.
  3. Drop 30 to 40 gnocchi at a time into boiling, salted water. Cook for 10 minutes or until cooked throughout. Season with butter, salt and pepper. Serve with pesto sauce – see steps 4 and 5 or try Casa di Lisio Basil Pesto with Pine Nuts (#403010).
  4. In a blender, whirl parsley until chopped. Add cheese, salt, garlic and dry basil and whirl until smooth, using short bursts.
  5. With motor running, slowly pour in olive oil and continue blending until well combined. Makes about 2/3 cup.
Note: Want a shortcut? Try Casa di Lisio Basil Pesto with Pine Nuts (#403010). Casa di Lisio uses all-natural ingredients with no fillers so it tastes like you made this pesto from scratch.