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 Brooke Peterson, 2010