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)
Directions
- 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.
- 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.
- 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).
- In a blender, whirl parsley until chopped. Add cheese, salt, garlic and dry basil and whirl until smooth, using short bursts.
- 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.