Description
1 cup ricotta cheese, drained
1/2 cup all-purpose flour (plus extra for dusting)
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for toasting)
1/4 cup grated Parmesan cheese (optional, for added richness)
1/2 cup pistachios, shelled and unsalted
1/4 cup fresh basil leaves
1/4 cup olive oil (for pesto)
1 garlic clove
1/4 teaspoon lemon zest
Salt and pepper to taste
Directions:
To make the gnocchi, combine the ricotta, flour, egg, salt, pepper, and Parmesan (if using) in a bowl. Mix until a dough forms.
On a lightly floured surface, roll the dough into long ropes, about 1/2 inch thick. Cut into bite-sized pieces and roll each piece with a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the top, about 2-3 minutes. Remove with a slotted
spoon and set aside.
To make the pesto, combine the pistachios, basil, olive oil, garlic, lemon zest, salt, and pepper in a food processor. Pulse until smooth, adding more olive
oil if needed to reach desired consistency.
In a skillet, heat the olive oil over medium-high heat. Add the cooked gnocchi and toast for 3-4 minutes, until golden and crispy on both sides.
Serve the toasted gnocchi with a generous dollop of pistachio pesto and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 350 kcal per serving
Servings: 2
Step-by-Step Guide
1. Make the Dough: In a medium bowl, thoroughly combine 1 cup drained ricotta, 1/2 cup flour, 1 egg, 1/4 tsp salt, 1/4 tsp pepper, and optional Parmesan. Mix until a soft, slightly sticky dough forms.
2. Shape the Gnocchi: On a well-floured surface, gently knead the dough 4-5 times. Divide it into 4 portions. Roll each portion into a long rope, roughly 1/2-inch thick. Cut each rope into 1-inch pieces. Optionally, roll each piece down the tines of a fork to create ridges for better sauce adhesion.
3. Cook the Gnocchi: Bring a large pot of generously salted water to a gentle boil. Working in batches, drop the gnocchi in. They are done when they float to the surface (2-3 minutes). Remove immediately with a slotted spoon.
4. Make the Pesto: While the water boils, add 1/2 cup pistachios, 1/4 cup basil, 1/4 cup olive oil, 1 garlic clove, 1/4 tsp lemon zest, and salt & pepper to a food processor. Pulse until a coarse paste forms, scraping down the sides as needed.
5. Toast the Gnocchi: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the boiled gnocchi in a single layer. Cook for 3-4 minutes, turning occasionally, until golden and crispy on the outside.
Serving Suggestions
Serve the toasted ricotta gnocchi immediately. Drizzle with the pistachio pesto and consider these additions: a sprinkle of extra chopped pistachios and grated Parmesan, a side of fresh arugula salad with a lemon vinaigrette, or grilled chicken or shrimp for added protein. For a creamy twist, fold a tablespoon of the pesto into a few spoonfuls of pasta cooking water before tossing with the gnocchi.
How-to Summary
This dish involves making a simple ricotta-based dough, shaping it into bite-sized pieces, and boiling them until they float. The gnocchi are then pan-toasted for a crispy exterior. A vibrant, nutty pistachio pesto is blended separately and served over the warm, crispy gnocchi.
Frequently Asked Questions
Can I make the gnocchi dough ahead of time? Yes, you can prepare the dough, shape the gnocchi, and place them on a floured baking sheet. Cover and refrigerate for up to 24 hours before boiling.
My dough is too sticky. What should I do? Ricotta moisture varies. Add flour one tablespoon at a time until the dough is just workable. Avoid adding too much, or the gnocchi will become dense.
Can I freeze these gnocchi? Absolutely. After shaping, freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer bag. Boil from frozen, adding a minute or two to the cooking time.
What can I substitute for pistachios in the pesto? Walnuts, pine nuts, or even almonds make excellent substitutes. The flavor will change but will still be delicious.
Why toast the gnocchi after boiling? Toasting creates a delightful crispy texture that contrasts beautifully with the soft interior and helps prevent them from becoming gummy.
Common Mistakes to Avoid
- Overworking the Dough: Mix just until combined and knead minimally. Overworking develops gluten, leading to tough gnocchi.
- Using Wet Ricotta: Ensure your ricotta is well-drained. Excess moisture requires more flour, making gnocchi heavy.
- Crowding the Pan: When toasting, avoid overcrowding the skillet. Cook in batches if necessary to ensure proper browning.
- Overcooking: Remove gnocchi from the boiling water the moment they float to the top to maintain a tender texture.
Conclusion
This Ricotta Gnocchi with Pistachio Pesto is a restaurant-quality dish achievable in under 30 minutes. The combination of light, pillowy gnocchi with a crispy sear and the rich, herby pesto creates a perfect balance of textures and flavors. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive yet straightforward recipe for a memorable meal any night of the week.