Recipe courtesy of Brooke Peterson
Ricotta Gnocchi with Pesto Cream Sauce
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 281
- Total Fat
- 26
- Saturated Fat
- 10
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 66
- Sodium
- 210
- Total: 2 hr 55 min
- Prep: 40 min
- Inactive: 2 hr
- Cook: 15 min
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
- 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.