Homemade gnocchi has been on my food bucket list for some time now and the potato version remains on the list, but I can now cross off the ricotta thanks to my Mom’s birthday dinner wish! We didn’t follow the recipe exactly because well I hate directions, and who has hours to wait for their dough to rest??? I actually got out measuring cups for this one though and I guess it was worth it. Absolutely delicious!
I have quite a few different pesto recipes on my blog. For tonight’s dinner, Mom made a basil and parsley pesto which was delicious. Remember when making pesto, buying the best and freshest ingredients because they will yield the best results.
- 1lb fresh ricotta cheese
- 1/2 cup to 3/4 cup all purpose flour
- 1 large egg, beaten
- 1/4 cup parmesan cheese, grated
- 1 Tbsp butter, melted
- 1 Tbsp extra-virgin olive oil
- 1/2 cup unsalted butter
- 3/4 cup Parmesan cheese, grated fresh
Place ricotta in a strainer set over medium bowl. Chill in the fridge until the ricotta has texture of wet clay, about 1 hour.
Mix ricotta, 1/2 cup of flour, egg & next 5 ingredients in medium bowl, adding more flour by tbsp until dough is slightly sticky.
Cover and chill for 30 minutes.
Sprinkle rimmed baking sheet with flour.
Transfer the dough to lightly floured surface. Cut into 4 equal pieces.
Using your hands, roll 1 piece on floured surface into 3/4 inch-wide log.
Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour or up to one day. ( Ours chilled for maybe a half hour and we cut them afterwards)
In a large skillet, melt the butter and keep warm.
Working in two batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 mintues longer. Using slotted spoon, transfer gnocchi to skilled with melted butter. Toss with pesto and fresh grated cheese and serve!