Ricotta gnocchi with chard pesto
Delicate ricotta pillows are drenched in a refreshing and unique pesto.
Equipment
- saucepan
- strainer
- Food processor
- skimmer
Ingredients
Ingredients for the pesto
- 8 chard leaves roughly chopped
- 1 garlic clove peeled
- 1/2 cup walnuts shelled
- 1/4 cup pumpkin seeds
- 1/3 cup Parmesan cheese or Pecorino grated,, can be combined toghether
- red pepper flakes to taste
- 1/2 lemon juiced, more if desired
- salt to taste
- extra virgin olive oil
Ingredients for gnocchi
- 1 lb ricotta drained of the liquid
- 1 1/2 cup unbleached all purpose flour plus more for dusting
- 2 eggs
- 1 cup Parmesan cheese or Pecorino grated
- salt to taste
- 2 tbsp butter
Instructions
Steps for the chard pesto
- Gather your ingredients.
- Wash the chard, remove the stems and chop them roughly; peel the garlic and grate the cheese.8 chard leaves, 1 garlic clove, 1/3 cup Parmesan cheese or Pecorino
- Place the ingredients along with the walnuts and pumpkin seeds in the food processor; add the lemon juice; add the olive oil while pulsing; you may have to work in batches.1/2 cup walnuts, 1/4 cup pumpkin seeds, red pepper flakes, 1/2 lemon, extra virgin olive oil, salt
- Blend the mixture until creamy, adding oil if necessary.
Steps for the ricotta gnocchi
- Place the ricotta on a fine mesh strainer and place in the fridge, covered, to drain for 2 hours; place in a bowl.1 lb ricotta
- Add the grated cheese, the eggs, slightly beaten, some salt to the ricotta bowl.2 eggs, 1 cup Parmesan cheese or Pecorino, salt
- Start adding the flour, a little at the time and start working the dough to obtain a soft and uniform ball.1 1/2 cup unbleached all purpose flour
- Bring water to a soft boil; transfer the ball to a working surface dusted with flour, and start to form a few long sticks, about1/2 inch in diameter.
- Cut the gnocchi about 1/2 an inch long and immediately drop in the boiling water.
- Remove the gnocchi once they come back to the surface with a skimmer; make sure you cook the gnocchi in small batches.
- Place in a large serving bowl, add the butter and dress with the pesto; serve immediately.2 tbsp butter
Notes
Because this is “a crudo” (raw) sauce, it’s best when used within a couple of days. This recipe will actually yield enough sauce for the dish, plus more to use for future recipes or sandwiches in place of mayo. The sauce can be frozen. It’s ok to replace the gnocchi with a store-bought potato variety. Just make sure you boil them a little longer for a softer texture. If desired, place a small burrata on top of the gnocchi. Cut it into as many wedges as needed for the number of servings you prepare.
Nutrition
Calories: 686kcal | Carbohydrates: 51g | Protein: 36g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 924mg | Potassium: 753mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6803IU | Vitamin C: 36mg | Calcium: 627mg | Iron: 6mg