Gnocchi with Basil Pesto and Asparagus
Homemade potato and ricotta gnocchi tossed with basil pesto and asparagus.
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.
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