Ricotta Gnocchi with Pesto Cream Sauce |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
1 pound fresh ricotta cheese |
1 large egg |
1/2 cup grated parmesan |
1/2 cup wheat-bread crumbs or crushed low-carb crackers |
1 tablespoon melted butter |
1 tablespoon extra-virgin olive oil |
flour, for rolling gnocchi |
2 cups chopped fresh basil leaves |
1/4 cup olive oil |
3 tablespoons truffle oil |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper, plus more for serving |
1/2 cup heavy cream |
Directions:
1. Gnocchi:
2. Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
3. On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
4. Pesto Sauce:
5. While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
6. Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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