Try out this recipe for Ricotta Gnocchi with Arugula Pesto and you’ll be surprised at how homemade pasta can be on the dinner table in less than an hour.
Ingredients
For the gnocchi:
14 ounces ricotta cheese1 cup soft wheat flour (such as Bob’s Red Mill Semolina pasta flour)1/3 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese1 eggGround nutmeg, to tasteSalt and pepper, to taste
For the pesto:
6 cups arugula2 small, very ripe tomatoes8 to 9 almonds or pine nuts1/4 cup grated Parmigiano-Reggiano cheese1/4 cup plus 1 tablespoon extra-virgin olive oil1/2 clove of garlicSalt and pepper, to tasteDirections
Put the ricotta in a large bowl. Mix it with the flour, egg and Parmigiano. Season with salt, pepper and ground nutmeg. Transfer the dough to a work surface and roll it out to 1/2-inch thick. Cut it into small diamonds.
Wash the arugula and combine it with the almonds, cheese, oil and salt and pepper in a food processor. Pulse until the mixture is homogenous and has reached a smooth consistency.
Wash the tomatoes and cut an X into the bottom of each one. Drop them into a pot of boiling water for about 10 seconds and then submerge them in ice water to remove their skins. Peel them, remove the seeds and liquid, and dice them. Combine them with the pesto in a bowl.
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