Ricotta Gnocchi w Arugula/Basil/Mushroom Pesto

By á-48964

Ingredients

• 15 ounces whole milk ricotta cheese
• 1 egg
• 4 tablespoons finely chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 6 tablespoons flour
• 1/2 cup grated parmesan cheese
• 1/2 cup panko bread crumbs
• 4 cups arugula or basil leaves
• 1/4 cup pine nuts
• 1 clove of garlic
• 1/4 cup parmesan cheese
• 1/4 cup of olive oil
• 1 tablespoon olive oil
• 1 small onion thinly sliced
• 12 ounces fresh mushrooms, cremini, shitake, white button, portabella cleaned and sliced
• 2 cloves of minced garlic
• 1 teaspoon fresh thyme leaves roughly chopped
• 1 cup of cream
• slat and pepper to taste

Preparation

Step 1

Drain ricotta in refrigerator for at least one hour.
In food processor pulse ricotta into fine grains.
Mix ricotta, egg, basil, salt, and pepper. gently fold in flour. parmesan, and panko till smooth dough forms.
Cover and chill for 15 minutes.
Cut into fourths. Roll into logs.

Place arugula/basil, pine nuts, garlic, and parmesan in food processor. Process till well chopped. With machine running slowly add olive oil until well blended. Season to taste with salt and pepper.

In a large sauté pan over medium high heat sauté onions in olive oil till soft. Add mushrooms...allowing them to give off their juices...don't add more oil!! Add garlic, thyme and continue sauté until garlic is fragrant. Add cream and bring to a simmer. Add arugula/basil pesto return to simmer.

Freeze or cook gnocchi in boiling salted water.