Ricotta Gnocchi with Pesto Cream Sauce

Total Time:
2 hr 55 min
Prep:
40 min
Inactive:
2 hr
Cook:
15 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • Gnocchi:
  • 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
Directions
Gnocchi:

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.

Pesto Sauce:

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.


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