This elegant yet comforting dish features homemade ricotta gnocchi, which are incredibly tender and light compared to traditional potato versions. The dough is enriched with vibrant basil pesto, giving the gnocchi a fresh herbaceous flavor and a subtle green hue. They are poached until just firm and then served in a rich, aromatic broth made from roasted garlic, chicken stock, and mirepoix. The dish is finished with a luxurious swirl of butter, fresh basil, diced tomatoes, shaved Parmesan, and toasted pine nuts for a delightful crunch. Perfect for a special weeknight dinner or a sophisticated vegetarian main course, this recipe brings restaurant-quality Italian comfort to your home table without requiring hours of labor.
Charles Palmer’S Ricotta Pesto Gnocchi
Description
This elegant yet comforting dish features homemade ricotta gnocchi, which are incredibly tender and light compared to traditional potato versions. The dough is enriched with vibrant basil pesto, giving the gnocchi a fresh herbaceous flavor and a subtle green hue. They are poached until just firm and then served in a rich, aromatic broth made from roasted garlic, chicken stock, and mirepoix. The dish is finished with a luxurious swirl of butter, fresh basil, diced tomatoes, shaved Parmesan, and toasted pine nuts for a delightful crunch. Perfect for a special weeknight dinner or a sophisticated vegetarian main course, this recipe brings restaurant-quality Italian comfort to your home table without requiring hours of labor.Ingredients
Directions
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Place the ricotta in a 12-inch square of cheesecloth, tie the ends into a knot, and hang it over a bowl overnight to drain. Discard the liquid.
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In a mixing bowl, combine the all-purpose flour, semolina flour, salt, white pepper, and ground nutmeg. Mix thoroughly.
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Add the drained ricotta and pesto to the flour mixture. Mix until well combined.
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Add one whole egg and mix thoroughly until incorporated.
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Add the two egg whites and mix thoroughly until the dough comes together.
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If the mixture is too sticky, add 1 or 2 additional tablespoons of semolina flour, one at a time, until manageable.
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Transfer the dough to a well-floured board and knead gently for a few minutes until smooth.
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Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
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On a floured surface, shape the dough into logs about 1 inch in diameter. Cut the logs into 1-inch thick pieces.
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Transfer the gnocchi pieces to a floured tray and chill for 15-20 minutes before cooking.
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Meanwhile, prepare the garlic broth: In a saucepan, combine chicken stock, halved roasted garlic head, chopped carrot, chopped onion, and chopped celery ribs.
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Bring the broth ingredients to a simmer and cook for 30 minutes to infuse the flavors.
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Strain the broth to remove the vegetables and garlic, then stir in the butter until melted. Keep warm.
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Bring a large pot of lightly salted water to a boil and add the olive oil.
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Add the gnocchi a few at a time to avoid overcrowding.
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When the gnocchi rise to the top, cook for an additional 1 minute, then remove with a slotted spoon. They should be firm to the bite.
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Place the cooked gnocchi in individual serving dishes.
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Ladle a few tablespoons of the warm garlic broth over each portion of gnocchi.
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Garnish with fresh basil leaves, chopped tomatoes, grated Parmesan cheese, and toasted pine nuts. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 298.9kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 5.0g25%
- Cholesterol 32.3mg11%
- Sodium 48.8mg3%
- Total Carbohydrate 43.5g15%
- Dietary Fiber 1.5g6%
- Sugars 1.9g
- Protein 11.7g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
