April 25, 2022

Gnocchi with Basil Pesto and Asparagus

Gnocchi with Basil Pesto and Asparagus is one of our favorite springtime dinners. I start this dish by making homemade potato and ricotta gnocchi. Then, I steam some asparagus and make homemade pesto sauce. Finally, it all gets tossed together and topped with shaved Parmesan cheese. We like this dish for several reasons. First of all, I like that this whole meal can be made in advance. Then, I just heat up a big bowl of it in the microwave. Secondly, I like that once the gnocchi is made, I can make this meal in less than twenty minutes. And, finally, we all love the melt-in-your mouth gnocchi and the zesty pesto.

The Equipment I Used

A Potato Ricer- You’ll need this to process your potatoes. The ricer makes the potatoes light and fluffy. You can also use a food mill for this.
A Food Processor- Use this to make your pesto.
A Food Scale- For perfect gnocchi, please weigh your flour and your potatoes.

The Ingredients Needed for Gnocchi with Basil Pesto and Asparagus

Potatoes- Use Yukon Gold potatoes.
Ricotta Cheese- I like to use fresh, whole milk ricotta cheese. Bel Gioso is a good brand to try.
Flour- Use all purpose flour. I like to use the King Arthur brand.
Basil- Fresh basil is essential for the pesto.
Pine Nuts- If you don’t have these, you can also use walnuts. I like to store my pine nuts in the freezer.
Parmesan Cheese-This adds great flavor to the pesto.
Oil- Use a good quality, mild extra virgin olive oil. I like California Olive Ranch brand.
Garlic- I like to buy the peeled cloves and store them in my freezer.

How I Made my Pasta with Pesto

First, I made the gnocchi. It’s important to measure everything correctly.
Next, I made the pesto. Be sure to taste your pesto. You may want to add more salt and pepper.
Finally, I tossed it all together. Use as much or little pesto as you like.

If you like pesto, you need to try this springy Gnocchi with Basil Pesto and Asparagus.

Gnocchi with Basil Pesto and Asparagus

Homemade potato and ricotta gnocchi tossed with basil pesto and asparagus.

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Prep Time 15

Cook Time 1 20

Total Time 1 35

Course Main Course

Cuisine Italian

Servings

Equipment

potato ricer
Food processor

Ingredients

For the Potato and Ricotta Gnocchi:

1½ pounds Yukon Gold potatoes
2 large eggs, beaten
⅔ cup whole milk ricotta cheese
¾ cup grated Parmesan cheese
1½ tsp. kosher salt
2 cups all purpose flour (240g)

For the Asparagus:

1 bunch trimmed asparagus, cut in three inch pieces

For the Basil Pesto:

2 cups fresh basil leaves
2 tbsp. pine nuts
½ cup Parmesan cheese
⅓ cup extra virgin olive oil
2 cloves minced garlic
¼ tsp. each kosher salt and black pepper

For the Garnishes:

½ cup shaved Parmesan cheese
¼ cup basil leaves

Instructions

Begin by making the gnocchi: Prick potatoes all over with a fork, and bake them in a 425 degree oven, directly on the rack, for forty minutes, or until tender when tested with a fork.
When the potatoes are done baking, scoop them out of their shells and rice them into a large bowl. Add the cheeses, eggs, and salt. Stir gently together. Add the flour, and as gently as possible, knead the dough into a ball.
Remove a golf ball sized piece of dough, and on a floured board, roll into a thin log, about a half inch thick. Cut the log into ¾ inch pieces. Place them on a floured parchment lined pan. Repeat until all the dough is used up. You will only need half the gnocchi for this recipe. You can freeze the rest of the gnocchi by placing the sheet full of them in the freezer. When they're frozen, you can put them in a freezer bag to store them.
Boil a large pot of salted water. Drop a quarter of the gnocchi at a time. Using a slotted spoon, remove the gnocchi as soon as they rise to the top. Drop them into a colander as soon as they're done so they dry completely. Repeat until all the gnocchi are cooked. You'll only need half the gnocchi for this sauce. Save the rest for another use. Check out this site for lots of other gnocchi sauce recipes.
Also, cook the asparagus: Bring one inch of water to a boil in a three quart saucepan. Add the asparagus and simmer, covered, for 5 minutes. Drain well.
And, make the pesto: Place all the ingredients, except the oil, in the food processor. Pulse until everything is ground up. With the motor running, stream in the olive oil. Toss the gnocchi and asparagus with the pesto.
Serve garnished with basil and the shaved Parmesan cheese.