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Ricotta gnocchi with pumpkin seed pesto
Pillowy gnocchi pairs perfectly with this homemade pesto.
YIELDS
6
Ingredients
Gnocchi
- 2 eggs, lightly beaten
- 500 gm whole milk ricotta, drained very well
- 1 cup – 1 1/2 cups all purpose flour (250 -375 ml), plus more for dusting
- 3 tablespoons grated Parmiggiano cheese
- Cracked black pepper and nutmeg, to taste
Pesto
- 1 bunch fresh basil, washed and stemmed
- 2 large cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 1/3 cup shelled and toasted pumpkin seeds
- Salt and freshly ground pepper, to taste
- 1/4 cup freshly grated Parmigiano
Directions
Gnocchi
- Drain ricotta overnight in a mesh sieve with a bowl underneath. You should see about one-quarter cup of water in a bowl.
- Prepare a medium baking sheet by covering it with parchment paper and dusting generously with fine semolina. Set aside.
- In a medium bowl combine the eggs and ricotta and stir until smooth. Sprinkle with flour, nutmeg, salt, and pepper. Stir until the mixture holds together but is still a bit tacky to the touch.
- Turn out onto the lightly floured surface and knead gently until the mixture forms a cohesive ball. Sprinkle with flour and cut the dough in half with a sharp knife. Working with one piece at a time, generously flour the surface and roll it into a rope about two ft long and three-quarter inches thick. Using a sharp knife cut into half-an-inch thick pillows and transfer them immediately to the prepared baking sheet.
- Repeat with the remaining dough. Freeze gnocchi until ready to boil. At this stage, you can also divide it into plastic bags and freeze them for another time.
Pesto
- Place basil leaves in a food processor with peeled garlic and pulse to chop. With the machine running, gradually add olive oil in a slow stream. Add the pumpkin seeds, salt, pepper, and cheese, and pulse a few times to coarsely chop the pumpkin seeds.
Assemble and Serve
- Cook gnocchi in a large pot of boiling salted water and boil for two to three minutes or until dumplings just hold their texture and float to the top.
- Drain into a bowl and toss gently in pesto. Serve and enjoy!
