Search
by Ingredient

Charles Palmer's Ricotta Pesto Gnocchi

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound ricotta cheese
Camera
¼ cup all-purpose flour
Camera
cup all-purpose flour
semolina
Camera
1 x salt
to taste
* Camera
1 x white pepper
to taste
* Camera
1 pinch nutmeg
ground
* Camera
3 tablespoons basil pesto
* Camera
1 each eggs
Camera
2 each egg whites
* Camera
1 tablespoon olive oil
Camera
1 cup chicken broth
Camera
1 each garlic
halved, roasted
Camera
1 each carrots
chopped
Camera
1 each onions
chopped
Camera
2 each celery stalks
chopped
Camera
2 tablespoons butter
cut in small pieces
Camera
1 x basil
for garnish
* Camera
1 x tomatoes
for garnish
* Camera
1 x Parmesan cheese
for garnish
* Camera
1 x pine nuts
for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
226.8 g ricotta cheese
Camera
59 ml all-purpose flour
Camera
158 ml all-purpose flour
semolina
Camera
1 x salt
to taste
* Camera
1 x white pepper
to taste
* Camera
1 pinch nutmeg
ground
* Camera
45 ml basil pesto
* Camera
1 each eggs
Camera
2 each egg whites
* Camera
15 ml olive oil
Camera
237 ml chicken broth
Camera
1 each garlic
halved, roasted
Camera
1 each carrots
chopped
Camera
1 each onions
chopped
Camera
2 each celery stalks
chopped
Camera
3E+1 ml butter
cut in small pieces
Camera
1 x basil
for garnish
* Camera
1 x tomatoes
for garnish
* Camera
1 x Parmesan cheese
for garnish
* Camera
1 x pine nuts
for garnish
* Camera

Directions

Place the ricotta in a 12" square of cheesecloth, tie the ends into a knot and hang over a bowl overnight to drain.

Discard liquid.

In a mixing bowl, combine the flour, semolina, salt, pepper and nutmeg and mix thoroughly.

Add the ricotta and pesto and mix until well combined.

Add egg and mix thoroughly.

Repeat with egg whites. If the mixture is too sticky, add 1 or 2 tablespoons of semolina flour.

Transfer the dough to a well-floured board and knead for a few minutes.

Wrap in plastic wrap and refrigerate 30 minutes.

On a floured surface, shape the dough into logs 1" in diameter and cut into 1" thick pieces.

Transfer to a floured tray and chill 15 to 20 minutes.

Bring a large pot of lightly salted water to a boil and add the olive oil.

Add the gnocchi a few at a time. When they rise to the top, cook for 1 minute and remove with a slotted spoon. The gnocchi should be a bit firm. Meanwhile, make the garlic broth by cooking the chicken stock, garlic, carrot, onion and celery for 30 minutes. Strain and stir in the butter. To serve, place gnocchi in individual serving dishes. Cover with a few tablespoons of the garlic broth and garnish with basil, tomato, Parmesan cheese and pine nuts.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 33948% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 218mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 26g
Vitamin A 63% Vitamin C 7%
Calcium 15% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe