45 minutes
An enticing dish featuring homemade ricotta gnocchi toasted to perfection and tossed with a flavorful pistachio pesto.
Whole-Milk Ricotta, Drained
0 oz
each
Parmesan, Finely grated
0 oz
teaspoons
cups
each
Arugula Leaves
0 oz
cups
1. Prepare and Drain Ricotta
Drain the whole-milk ricotta thoroughly using paper towels to remove excess moisture. Place the ricotta on a baking sheet lined with paper towels and let it sit for about 15 minutes.
2. Mix Ricotta Dough
In a large bowl, mix the egg, grated Parmesan, and kosher salt until well combined. Add the drained ricotta and stir gently to incorporate. Gradually fold in the flour, mixing until a soft dough forms.
3. Form Gnocchi and Chill
With a light dusting of flour on your work surface, roll the dough into ropes about ¾ inch thick. Cut the ropes into small segments to form your gnocchi. Freeze the gnocchi on a baking sheet for about 10-15 minutes to help them firm up.
4. Prepare Pistachio Pesto
In a food processor, combine the shelled pistachios, garlic cloves, kosher salt, pepper, and arugula leaves. Blend until the mixture is finely chopped. With the processor running, gradually pour in the olive oil until the pesto reaches a smooth consistency.
5. Toast Gnocchi
Heat olive oil in a nonstick pan over medium-high heat. Fry the gnocchi in batches, ensuring they don't overcrowd the pan. Cook them for about 2-3 minutes on each side until they are a deep golden brown underneath.
6. Toss Gnocchi with Pesto
Gently toss the toasted gnocchi with the pistachio pesto in a pan. Add a splash of water to help the pesto coat the gnocchi evenly and heat for about a minute. Serve the gnocchi with a generous sprinkle of Parmesan on top.
Start with high-quality ricotta cheese. Look for a brand that has a smooth texture and isn't too watery. If the ricotta is liquid-heavy, consider draining it in a fine-mesh sieve or cheesecloth for an hour or two to ensure it doesn’t loosen the dough.
As with any pesto dish, save a bit of pasta water from cooking the gnocchi. Use a splash to adjust the pesto’s consistency and help it adhere better to the gnocchi.
Cook gnocchi in gently boiling water rather than a roaring boil to prevent them from falling apart. Wait until they float to the surface and then give them an additional minute before removing them with a slotted spoon.
When making the gnocchi dough, it’s crucial not to overwork it. Mix until everything is just combined. The dough should be slightly sticky, but manageable. Overworking the dough will result in denser gnocchi.
When making pistachio pesto, freshly squeeze lemon juice will add bright acidity that cuts through the richness of the nuts and cheese. Balance the flavors and adjust by tasting and adding salt and lemon juice incrementally.
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