Toasted Ricotta Gnocchi with Pistachio Pesto

RECIPE

Serves 2 to 4

INGREDIENTS

Gnocchi

• 2 cups whole-milk ricotta

• 1 large egg

• ½ cup finely grated Parmesan, plus more for serving

• 1½ tsp kosher salt

• 1 cup all-purpose flour

• Olive oil

Pesto

• ½ cup shelled pistachios,

• salted or unsalted

• 1 large (or 2 small) garlic clove

• 1 tsp kosher salt

• Freshly ground pepper, to taste

• Red pepper flakes, to taste (optional)

• 1½ cups arugula leaves

• ½ cup olive oil

DIRECTIONS

Prepare Ricotta

• On counter, stack 2 squares of paper towel and spread ricotta on top, flattening out cheese to mostly cover towels. Cover with another 2 squares of paper towel and set it aside for 15 minutes to drain.

Make Gnocchi

• In large bowl, beat egg, Parmesan, and salt to combine. Add drained ricotta and mix thoroughly. Add flour and mix, until just incorporated.

• Lightly dust large baking sheet with flour. Flour counter and pour out ricotta mixture. Divide in half and, using floured hands, gently roll one half into 3/4″-thick rope, about 25″ to 28″ long. Cut rope into 3/4″ segments and scatter on prepared baking sheet. Repeat with second half.

• Place tray in freezer for 10 to 15 minutes, until cool and slightly firm to touch, but not frozen through. (Chilling gnocchi makes them easier to brown in the pan.)

Make Pesto

• While gnocchi is in freezer, blend nuts, garlic, salt, a couple pinches of pepper and red pepper flakes, if using, in food processor, until roughly chopped. Add arugula, and roughly chop. In thin stream, add olive oil while machine is running, until incorporated. Add salt or pepper, to taste.

Cook Gnocchi

• In large nonstick pan, heat 3 tbsp of olive oil over medium heat. Add half of gnocchi, leaving some space between segments, and cook, undisturbed, until deep golden-brown underneath, about 2 to 3 minutes. Flip and toss until browned on all sides, about 5 to 7 minutes total cooking time. (I find them much easier to move around with a fork than a spatula, but be careful of your pan’s finish.) Use slotted spoon to transfer gnocchi to serving bowl.

• Repeat with second half of gnocchi, adding more olive oil, if needed. (The second batch always goes faster because the pan is hotter.)

Assemble and Serve

• Return browned gnocchi to pan and add 2 tbsp of water. Cook, stirring, for 1 minute. (This will help the pesto to coat smoothly.)

• Remove from heat and add half of arugula pesto, gently stirring. Add more, to taste. Transfer gnocchi to serving bowl, garnish with Parmesan and serve.