Creamy Lemon Ricotta Gnocchi with Pistachio Pesto
ricotta gnocchi tossed in a creamy lemon sauce and topped with pistachio pesto
servings: 4
Ingredients
Scale
Pistachio Pesto
- 1 cup spinach
- 1 cup basil leaves
- ¼ cup dill leaves
- 1 large clove garlic, roughly chopped
- ¼ cup toasted pistachios
- ¼ cup grated parmesan cheese
- ¼ tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp honey
- ½ cup extra-virgin olive oil
- kosher salt
- freshly cracked black pepper
Creamy Lemon Ricotta Gnocchi
- 2 eggs
- 1 (15 oz) tub whole milk ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup all-purpose flour
- ½ tsp kosher salt
- 1 stick (4 oz) butter
- 1 tsp lemon zest
- ¼ cup lemon juice
- ¼ cup mascarpone cheese
- garnishes: basil, dill, parmesan, pistachios, black pepper
Instructions
Pistachio Pesto
- Combine the spinach, basil, dill, garlic, pistachios, parmesan, lemon zest, lemon juice, and honey in a food processor. Pulse until roughly chopped.
- Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.
Creamy Lemon Ricotta Gnocchi
- Bring a large pot of salted water to a boil. In a mixing bowl, beat the eggs. Whisk in the ricotta cheese until smooth. Then, whisk in the grated parmesan. Add the flour and salt to the bowl. Use a wooden spoon to incorporate it. Do not over-stir (stop just when all of the flour is absorbed and the dough comes together).
- Transfer the dough to a lightly floured surface. Cut it in half. Gently roll each half of dough into a long rope, adding a little more flour if needed. Cut the ropes into ½-1” pieces. Transfer the gnocchi to the pot of salted boiling water. Cook for about 3 minutes, or until they float to the top.
- Meanwhile, add the butter to a 12” skillet over medium heat. Allow to melt. Stir in the lemon zest, lemon juice, and mascarpone cheese. Reduce the heat to low and continue to cook for a minute or so until smooth and silky.
- Drain the gnocchi. Transfer them to the sauce and gently toss to coat. Plate the gnocchi with the sauce spooned over top.
- Drizzle the pistachio pesto over the gnocchi. Garnish with a few basil & dill leaves, a pinch of parmesan cheese, a sprinkle of pistachios, and more black pepper.