Arugula Pesto With Herbed Ricotta Gnocchi
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cloves
Garlic (peeled and pressed)1 cup
Pine Nut (toasted)1
Salt1 cup
Semolina Flour1 tbsp
Sage (finely chopped fresh)1 tsp
Fine Sea Salt1 tsp
Ground Nutmeg (freshly)1 tsp
Pepper (freshly ground)Directions:
1
Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince
2
Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped
3
With the motor running, gradually add the oil to make a thick paste
4
Season with salt and pepper
5
Transfer to a small bowl and cover tightly with plastic wrap
6
(The pesto can be made up to 2 hours ahead and kept at room temperature
7
) 2
8
Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine
9
Transfer to a medium bowl and, with your hands, blend in the ricotta
10
Flour your hands and knead the dough in the bowl until all the ingredients cling together
11
The dough will be sticky, but do not add more flour or the gnocchi will be heavy
12
Line a baking sheet with waxed paper and dust with flour
13
Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope
14
Cut the rope into 3/4-inch-long pieces
15
Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet
16
Repeat until all the dough is used
17
Bring a large pot of lightly salted water to a boil
18
Add the gnocchi and cook until they rise to the surface
19
Boil for 30 seconds, until the gnocchi are set but tender
20
Drain well
21
(The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well
22
) Toss the gnocchi with olive oil and store at room temperature
23
To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm
24
Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately
25
Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince
26
Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped
27
With the motor running, gradually add the oil to make a thick paste
28
Season with salt and pepper
29
Transfer to a small bowl and cover tightly with plastic wrap
30
(The pesto can be made up to 2 hours ahead and kept at room temperature
31
) 2
32
Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine
33
Transfer to a medium bowl and, with your hands, blend in the ricotta
34
Flour your hands and knead the dough in the bowl until all the ingredients cling together
35
The dough will be sticky, but do not add more flour or the gnocchi will be heavy
36
Line a baking sheet with waxed paper and dust with flour
37
Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope
38
Cut the rope into 3/4-inch-long pieces
39
Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet
40
Repeat until all the dough is used
41
Bring a large pot of lightly salted water to a boil
42
Add the gnocchi and cook until they rise to the surface
43
Boil for 30 seconds, until the gnocchi are set but tender
44
Drain well
45
(The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well
46
) Toss the gnocchi with olive oil and store at room temperature
47
To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm
48
Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately