Thursday, May 8, 2008

Ricotta Gnocchi with Mint-Basil Pesto

This was so good! I like the addition of mint to the pesto, really refreshing but not overpowering. The ricotta gnocchi is awesome!


  • Gnocchi:
  • 1 (8 ounce) container ricotta cheese
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, or as needed I used closer to 2 cups


  1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces
  3. Add the pieces to a pot of lightly salted boiling water, in small batches. Gnocchi is done when it floats to the top of the water, about 1-2 minutes.

Mint-Basil Pesto

  • 20 fresh basil leaves
  • 10 fresh mint leaves
  • 2 cloves garlic, chopped
  • 1/2 cup pine nuts
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons ricotta cheese
  • 1 1/2 tablespoons olive oil
  • salt and pepper to taste
Blend all ingredients together in food processor until smooth. Add more olive oil as needed.

1 comment:

Ally said...

Yum! That looks wonderful!