Ricotta Gnocchi with Mint Pesto

Updated at: Thu, 21 Nov 2024 12:26:30 GMT

Step 1

In a large bowl, add ricotta, eggs, pecorino, salt and pepper. Mix until fully combined.

Step 2

Add 3/4 cup of flour to start and gently fold into the ricotta mixture. If needed, add 2-3 Tbsp more flour at a time until the mixture is sticky, but holds together when rolled gently between floured hands.*

Step 3

Using floured hands, form mixture into a ball and cut into 8 equal pieces.

Step 4

On a floured surface, roll each piece into a 12 inch log. Cut logs into 1/2 inch pieces. **

Step 5

Transfer gnocchi to a sheet tray dusted with semolina flour. Shake the tray gently to coat the gnocchi in semolina. Repeat with all the dough.

Step 6

Transfer gnocchi to the fridge until you are ready to cook them off. ***

Step 7

Bring a large pot of water to a boil. Heavily season with salt.

Step 8

While water comes to a boil, prepare the pesto. In a food processor, pulse pistachios and garlic until finely chopped. Add in basil, mint, and olive oil and pulse until a coarse paste forms. Add in pecorino cheese and lemon zest and pulse a few times to combine. Season to taste with salt and pepper. Set aside.

Step 9

Drop gnocchi into boiling water, and cook until they float. Once floating, let simmer for about 1 minute more.

Step 10

Gently drain gnocchi, and add them to a pan with a touch of pasta water and a few dollops of the pesto. Stir gently to coat, adding more pasta water as needed. Use as much pesto as you’d like. If you have extra, save it for another use.

Step 11

Serve topped with a drizzle of olive oil, more lemon zest, black pepper, and more pecorino.

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