Ricotta Gnocchi With Pesto Sauce

Photo: flickr user yosoynuts

Preparation

In a large bowl, beat together until smooth 1 large carton (about 16 ounce) ricotta cheese, 2 eggs, 1/4 cup grated Parmesan cheese, 1 teaspoon salt and 1 clove garlic (minced or pressed). Gradually stir in 2 cups all-purpose flour to form a soft dough. Turn onto a lightly floured board and knead gently just until mixture forms a smooth ball.

With hand, roll small pieces of dough into 1/4 inch thick ropes. Cut ropes crosswise into 1 inch long segments, gently pinch centers and set segments on waxed paper. (If making ahead, arrange slightly apart on a baking sheet lined with waxed paper; freeze until solid, then pack into airtight containers to store in freezer.)

To cook, drop 30 to 40 gnocchi at a time into boiling, salted water. Cook for 10 minutes (12 minutes, if frozen) or until cooked throughout. As gnocchi are cooked, drain briefly, then keep hot in a covered dish. Season with butter, salt and pepper. To serve, top each serving with a generous dollop of pesto sauce. Serves 4-6.

Off-season Pesto Sauce: In a blender or food processor fitted with a metal blade, whirl 1 cup firmly packed parsley sprigs or spinach leaves until chopped. Add 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, 3 cloves garlic (minced or pressed) and 3 teaspoons dry basil; whirl until smooth, using short bursts. With motor running, slowly pour in 1/4 cup olive oil; continue whirling until well blended. Cover and refrigerate up to 1 week or freeze to store longer. Makes about 2/3 cup.