Stephanie & Ethan
Bridal Shower
The Pasta
Ricotta Gnocchi
15 oz. container whole milk ricotta *ricotta impastata preferred, but any whole milk ricotta will do! 3 egg yolks 1 cup all-purpose flour, plus more for dusting work surface 3/4 cup parmesan cheese 3/4 teaspoon salt freshly cracked black pepper *serves 3 people.
The Sauce
Arugula Basil Pesto
2 cups fresh basil leaves 2 cups baby arugula 2 cloves fresh garlic, grated 1/3 cup toasted pine nuts Zest of 1 lemon, juice of half the lemon 1/2 cup extra-virgin olive oil 1/2 cup finely grated parmesan cheese Salt and pepper *optional: pinch of crushed red pepper flakes **makes about 1 cup of pesto. Can be stored in the refrigerator up to 2 weeks. Freezes well!
The Equipment
You will need
Food processor *if you don’t have one a blender will work just fine Large pot to boil water -Medium pan for sautéing gnocchi with pesto Knife or bench scraper to cut gnocchi Slotted spoon to transfer gnocchi from water to sauce pan Paper towels to drain moisture from ricotta Large mixing bowl Measuring cups and spoons Microplane or fine cheese grater (for zesting lemon rind and grating garlic)
The Method
-
1. Fill your large pot with water and salt generously. Cover the pot with a lid and turn the flame on high to bring to a boil. 2. Drain ricotta onto a plate and blot with paper towels until most of the moisture has drained. If the cheese sticks to the paper towels you can scrape it off using a spatula. Transfer ricotta to a large mixing bowl. 3. Add egg yolks to the bowl of ricotta and mix to combine. 4. Add flour, salt, pepper and parmesan cheese to the ricotta mixture and mix until just combined. *Try not to over mix so your gnocchi are pillow-y gnocchi clouds and don’t become dense! 5. Dough should be moist but not overly sticky. If it feels too sticky, add a tablespoon of more flour.
The Method Cont..
-
6. Lightly dust flour onto your clean work surface. Roll dough into a flattened round shape. Using a knife or bench scraper, cut dough into 8 even wedges (like a pizza). Roll gently using your hands until each dough wedge forms a log, about 3/4” wide. 7. Cut each log into individual bite sized gnocchi pieces, about 8 pieces each log. Lightly coat the gnocchi with flour to prevent from sticking. 8. Drop gnocchi into your pot of boiling water, working in batches. Once the gnocchi float (after about 1 minute) they are done cooking and can be removed from the water using a slotted spoon. Transfer gnocchi into your sauce and sauté for a minute or two, until nicely coated with pesto. 9. To serve, grate fresh parmesan cheese on top with a few fresh basil leaves.