Gnocchi with basil pesto
4 servings
30 minutes
Gnocchi with basil pesto is a true embodiment of Italian culinary sophistication. This recipe combines the tenderness of spinach and ricotta with the aroma of fresh basil and the rich flavor of parmesan. The origin of gnocchi dates back to ancient Rome when pasta made from dough became popular for its heartiness. Paired with classic pesto, this version acquires a rich taste with nutty and herbal notes. Soft gnocchi soaked in aromatic sauce turn into a true masterpiece of Mediterranean cuisine. They are perfect for both a cozy family dinner and an exquisite dinner party. Gnocchi with pesto is a harmony of textures and flavors that brings pleasure with every bite.
1
To prepare pesto, evenly roast pine nuts in a dry pan (5 minutes), stirring. Transfer to a plate and let cool. Place the nuts in a blender with basil and grated Parmesan. Slowly add olive oil to the mixture, and season with salt and pepper.
- Pine nuts: 25 g
- Basil: 1 bunch
- Parmesan (Parmigiano Reggiano): 75 g
- Olive oil: 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Boil salted water. Finely chop the spinach leaves, place them in a bowl, add grated parmesan, ricotta, flour, and an egg. Add salt, pepper, sprinkle with nutmeg, and mix with your hands.
- Spinach: 75 g
- Parmesan (Parmigiano Reggiano): 75 g
- Ricotta cheese: 125 g
- Pasta flour (00 / semolina): 50 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
3
Knead the dough, then place it on a floured board. Roll it into a long tube 1 centimeter thick, then cut into pieces of 2 centimeters.
4
Add the gnocchi to boiling water and cook for 3-4 minutes until they float.
5
Rinse the gnocchi, drain the water from the pot, place the gnocchi in the pot and pour in the pesto. Mix well. Serve in deep plates and sprinkle with grated Parmesan.
- Parmesan (Parmigiano Reggiano): 75 g
