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<\/p>\nRicotta Gnocchi with Parsley Pesto<\/p>\n
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1 pound fresh ricotta, about 2 C., drained well<\/p>\n
Salt and pepper<\/p>\n
3 or 4 T. grated Parmesan, plus more for serving<\/p>\n
2 eggs, beaten<\/p>\n
\u00c2\u00bc to \u00c2\u00bd cup all-purpose flour, as needed<\/p>\n
Fine semolina flour or rice flour, for dusting<\/p>\n
3 C. flat-leaf parsley leaves and tender stems<\/p>\n
1 small garlic clove, minced<\/p>\n
\u00c2\u00bd cup extra-virgin olive oil<\/p>\n
3 T. unsalted butter<\/p>\n
\u00c2\u00bc cup toasted pistachios, roughly chopped for garnish<\/p>\n
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Put ricotta in a large mixing bowl and season generously with salt and pepper. Whisk in Parmesan and taste. The mixture should be well seasoned. Add eggs and mix well, then sprinkle in 1\/4 cup flour and stir with a wooden spoon to incorporate. You should have a soft, rather sticky dough. Dump dough onto a clean work surface. Add a little more flour if necessary and pat very lightly to form a soft mass. Test the dough: Bring a saucepan of well-salted water to a boil. Take 1 T. of dough and drop into water. Dough should sink to the bottom, then rise to the surface. Let simmer 1 minute, then remove and taste. If the dumpling keeps its shape, continue to Step 3. If it falls apart, add a little more flour to the dough, but carefully: If you add too much, the gnocchi will be stodgy. Dust dough lightly with semolina, then cut it into 4 equal parts. Dust work surface with semolina. With your hands flat, gently roll each piece into a rope about 3\/4-inch in diameter and 12 inches long. Keep sprinkling semolina on dough to keep it from sticking to the counter or your hands. Using scissors or a sharp, thin-bladed knife, cut each log into 12 pieces. Dust bottom of a baking sheet with semolina. Transfer gnocchi with a spatula to baking sheet, leaving space between them so they are not touching. Refrigerate, uncovered, for 1 hour (or leave in a cool room). To make the parsley pesto, put parsley, garlic, olive oil and butter in the work bowl of a food processor. Pulse briefly, then blend to a rough pur\u00c3\u00a9e. Taste and season with salt and pepper. You should have about 1 cup pesto, more than you need for this recipe. Leftover pesto can be refrigerated for up to 3 days, or frozen for up to a month. Place a large pot of well-salted water over high heat and bring to a boil. Add gnocchi, working in batches, if necessary. When they bob to the surface, let them cook for about 2 minutes and lift them from the pot with a slotted spoon or spider, transferring gnocchi to a large, wide skillet. Add 4 to 6 T. pesto and 1\/2 cup pasta cooking water to skillet and swirl pan to coat gnocchi. Serve gnocchi in warmed individual shallow soup bowls or a deep, wide platter. Sprinkle with chopped pistachios and dust with Parmesan. Pass more grated Parmesan separately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ricotta Gnocchi with Parsley Pesto 1 pound fresh ricotta, about 2 C., drained well Salt and pepper 3 or 4 T. grated Parmesan, plus more for serving 2 eggs, beaten \u00c2\u00bc to \u00c2\u00bd cup all-purpose flour, as needed Fine semolina flour or rice flour, for dusting 3 C. flat-leaf parsley leaves and tender stems 1 small garlic clove, minced \u00c2\u00bd cup extra-virgin olive oil 3 T. unsalted butter \u00c2\u00bc cup toasted pistachios, roughly chopped for garnish Put ricotta in…<\/p>\n