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Ricotta Gnocchi with Arugula Pesto Recipe

Ricotta Gnocchi with Arugula Pesto Recipes

Ricotta Gnocchi with Arugula Pesto Recipe

(gnocchi di ricotta al pesto di rucola)

Preparation time : 40 minutes + 2 minutes cooking time

Ingredients for 4 servings

for the gnocchi :

  • fresh ricotta 14 oz (400 g)
  • soft wheat flour (preferably Italian-type
  • flour) about 1 cup (120 g)
  • Parmigiano-Reggiano cheese, grated 1/3 cup + 1 tbsp (40 g)
  • egg 1
  • nutmeg to taste
  • salt and pepper to taste

for the pesto :

  • arugula 41/5 oz (120 g) about 6 cups
  • tomatoes, very ripe 2 small
  • almonds 1/3 oz (10 g) about 8-9
  • Parmigiano-Reggiano cheese, grated 1/4 cup (25 g)
  • extra-virgin olive oil 1/4 cup + 1 tbsp (70 ml)
  • garlic clove 1/2
  • salt and pepper to taste

Method :

  1. Put the ricotta into a large bowl. Mix it with the flour, egg, and Parmigiano. Season with salt, pepper and ground nutmeg. Transfer the resulting dough to a work surface and roll it out to a thickness of 1/inch (1 cm). Cut it into small diamonds.
  2. Wash the arugula and combine it with the other ingredients in a food processor. Pulse until the mixture is homogenous and has reached a smooth consistency.
  3. Wash the tomatoes and cut an X into the bottom of each one. Boil them for about 10 seconds, then submerge them in ice water. Peel them, remove the seeds and liquid, and dice them. Combine them with the pesto in a bowl.
  4. Boil the gnocchi in salted water and skim them out as soon as they float to the surface. Combine them with the pesto and tomatoes. Mix well and serve, garnishing with fried arugula leaves to taste.