Ricotta Gnocchi With Parsley Pesto

By á-4084

Ingredients

• 1 pound fresh ricotta, about 2 cups, drained well (Put it in a fine mesh sieve set over a bowl and refrigerate for several hours or overnight. Use the drained liquid whey in soups or smoothies.)
• Salt and pepper
• 3 or 4 tablespoons grated Parmesan, plus more for serving
• 2 eggs, beaten
• 1/4 to 1/2 cup all-purpose flour, as needed
• Fine semolina flour or rice flour, for dusting
• 3 cups flat-leaf parsley leaves and tender stems
• 1 small garlic clove, minced
• 1/2 cup extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1/4 cup toasted pistachios, roughly chopped for garnish

Details

Adapted from cooking.nytimes.com

Preparation

Step 1

Put ricotta in a large mixing bowl and season generously with salt and pepper. Whisk in Parmesan and taste. The mixture should be well seasoned. Add eggs and mix well, then sprinkle in 1/4 cup flour and stir with a wooden spoon to incorporate. You should have a soft, rather sticky dough. Dump dough onto a clean work surface. Add a little more flour if necessary and pat very lightly to form a soft mass.
Test the dough: Bring a saucepan of well-salted water to a boil. Take 1 tablespoon of dough and drop into water. Dough should sink to the bottom, then rise to the surface. Let simmer 1 minute, then remove and taste. If the dumpling keeps its shape, continue to Step 3. If it falls apart, add a little more flour to the dough, but carefully: If you add too much, the gnocchi will be stodgy.
Dust dough lightly with semolina, then cut it into 4 equal parts. Dust work surface with semolina. With your hands flat, gently roll each piece into a rope about 3/4-inch in diameter and 12 inches long. Keep sprinkling semolina on dough to keep it from sticking to counter or hands.
Using scissors or a sharp, thin-bladed knife, cut each log into 12 pieces. Dust bottom of a baking sheet with semolina. Transfer gnocchi with a spatula to baking sheet, leaving space between them so they are not touching. Refrigerate, uncovered, for 1 hour (or leave in a cool room).
To make the parsley pesto, put parsley, garlic, olive oil and butter in the work bowl of a food processor. Pulse briefly, then blend to a rough purée. Taste and season with salt and pepper. You should have about 1 cup pesto, more than you need for this recipe. Leftover pesto can be refrigerated for up to 3 days, or frozen for up to a month.
Place a large pot of well-salted water over high heat and bring to a boil. Add gnocchi, working in batches, if necessary. When they bob to the surface, let them cook for about 2 minutes and lift them from the pot with a slotted spoon or spider, transferring gnocchi to a large, wide skillet. Add 4 to 6 tablespoons pesto and 1/2 cup pasta cooking water to skillet and swirl pan to coat gnocchi.
Serve gnocchi in warmed individual shallow soup bowls or a deep, wide platter. Sprinkle with chopped pistachios and dust with Parmesan. Pass more grated Parmesan separately.