Ricotta Gnocchi with Pesto Cream Sauce
- 1 pound fresh ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan
- 1/2 cup wheat-bread crumbs or crushed low-carb crackers
- 1 tablespoon melted butter
- 1 tablespoon extra-virgin olive oil
- Flour, for rolling gnocchi
- Pesto Sauce:
- 2 cups chopped fresh basil leaves
- 1/4 cup olive oil
- 3 tablespoons truffle oil
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1/2 cup heavy cream
Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Brooke Peterson, 2010