Best Arugula Pesto With Herbed Ricotta Gnocchi Recipes
RICOTTA GNOCCHI WITH SPRING HERB PESTO
Chef Walter Pisano, a 1999 Workshop alumnus, makes an aromatic pesto that includes neither basil nor garlic. He makes it with fresh spring herbs-parsley, chives, and mint-in place of the basil that doesn't mature until summer. It's lively and light, just the right complement to his feather-light gnocchi, but you could use this pesto on fresh pasta or fish as well. Chef Pisano's gnocchi melt on the tongue when made with high-quality ricotta. At the winery, we use Bellwether Farms ricotta (see page 77), but Calabro also makes an excellent product. You may need to visit a specialty cheese shop to find fresh ricotta. Supermarket ricotta containing gums or stabilizers will not produce the most delicate gnocchi.
Yield serves 6
Number Of Ingredients 13
Steps:
- For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper. Stir with a wooden spoon until smooth. Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup. Divide the dough into four equal pieces. On a lightly floured board, with floured hands, roll each piece into a 3/4-inch-thick rope, 14 to 15 inches long, then cut each rope into 1-inch pieces. Place the gnocchi on a lightly floured tray and refrigerate for 2 hours to allow the flour to hydrate and the gluten to relax.
- For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste. With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth. Transfer to a bowl and add pepper to taste.
- Bring a large pot of unsalted water to a boil over high heat. Add the gnocchi and lower the heat to maintain a bare simmer. Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.
- Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency. Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl. Add the pesto and toss to coat evenly. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
ARUGULA PESTO WITH HERBED RICOTTA GNOCCHI
There is something so satisfying about making gnocchi-tender pillows of dough that do not require a pasta machine. For the best result, use fresh ricotta (as opposed to commercial brands), which is available at local farmers' markets or cheese stores. The bright-green pesto proves that you don't have to use basil to get a terrific herb sauce for pasta.
Provided by Ellen Ecker Ogden
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- 1. Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)
- 2. Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine. Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour your hands and knead the dough in the bowl until all the ingredients cling together. The dough will be sticky, but do not add more flour or the gnocchi will be heavy.
- 3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inch-long pieces. Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet. Repeat until all the dough is used.
- 4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they rise to the surface. Boil for 30 seconds, until the gnocchi are set but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well.) Toss the gnocchi with olive oil and store at room temperature. To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm. Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately.
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Arugula pesto with herbed ricotta gnocchi recipes is a mouth-watering dish that combines the bold and peppery taste of arugula with the creaminess of ricotta cheese. The dish is a perfect blend of fresh and robust flavors that work together to create a tasty Italian delicacy.
What is Arugula Pest with Herbed Ricotta Gnocchi Recipes?
Arugula pesto with herbed ricotta gnocchi recipe is a delicious Italian recipe that comprises two main ingredients: arugula pesto and herbed ricotta gnocchi. Arugula pesto is made by blending fresh arugula, garlic, pine nuts, parmesan cheese, and olive oil to make a smooth paste. Herbed ricotta gnocchi is made by mixing ricotta cheese, egg, flour, salt, and fresh herbs to make small bite-sized dumplings.Ingredients
- 4 cups arugula - 3 garlic cloves - 1/4 cup pine nuts - 1/2 cup grated parmesan cheese - 1/2 cup olive oil - Salt and pepper to taste - 1 cup ricotta cheese - 1 egg - 1 cup flour - 1/4 cup chopped fresh herbs (such as basil, thyme, and sage)Preparation
To prepare the arugula pesto, combine the arugula, garlic, pine nuts, and parmesan cheese in a food processor. Pulse until the ingredients are finely chopped. While the machine is running, drizzle in the olive oil until a smooth paste forms. Season with salt and pepper to taste. To prepare the herbed ricotta gnocchi, in a large bowl, mix together the ricotta cheese, egg, flour, and chopped herbs until well combined. Divide the dough into four portions, and roll each portion into a log shape approximately 1 inch in diameter. Cut each log into 1-inch pieces. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water, and cook until they float to the top of the water, approximately 2-3 minutes. Remove the gnocchi with a slotted spoon, and transfer them to a serving dish. Spoon the arugula pesto on top of the gnocchi, and toss until well coated. Serve the dish with additional grated parmesan cheese and chopped fresh herbs.Variations
- Add grilled chicken or shrimp to make the dish heartier. - Substitute basil pesto for the arugula pesto for a milder flavor. - Use spinach instead of arugula for a more subtle taste. - Top the dish with toasted pine nuts for added texture. - Add sun-dried tomatoes for a burst of sweetness.Conclusion
In conclusion, arugula pesto with herbed ricotta gnocchi recipe is a delicious, easy-to-prepare Italian dish that is perfect for any occasion. The combination of the peppery arugula pesto and the delicate ricotta cheese gnocchi creates a dish that is a feast for the senses. Experiment with different variations and find your perfect combination of flavors.
The combination of the peppery arugula and the creamy ricotta gnocchi can create a tantalizing flavor. Chef and home cooks can master this dish with a few valuable tips. Here are some critical notes to consider when preparing arugula pesto with herbed ricotta gnocchi recipes.
Tip 1: Use fresh arugula
Arugula has a distinctive peppery and spicy taste that complements the creamy ricotta gnocchi. Therefore, it is vital to use fresh and high-quality arugula. Look for bundles of arugula that have bright green, tender and crisp leaves. Remember, the quality of the arugula will dictate the flavor of the pesto.
Tip 2: Keep the arugula dry
When making the arugula pesto, make sure the arugula is dry before adding it to your food processor. Any excess water can make the pesto watery and dilute the taste. Therefore, ensure that you dry the arugula thoroughly before using it in your pesto sauce. Pat the arugula with paper towels, or let it sit in a strainer for a couple of minutes.
Tip 3: Use toasted pine nuts
A classic arugula pesto includes pine nuts in the ingredient list. However, you can add a unique depth of nutty flavor to the pesto by roasting the pine nuts. Roasting the pine nuts in a dry skillet for three to five minutes, or until they are golden brown, can enhance their flavor. After toasting, make sure that the pine nuts have cooled down before adding them to the food processor.
Tip 4: Experiment with the cheese
Parmesan cheese is the traditional cheese used in arugula pesto. However, home cooks can experiment with different cheeses to create new exciting flavors. Some possible alternatives include Asiago, Romano, Pecorino, and even Gouda. If you want a non-dairy option, you can substitute the cheese with nutritional yeast flakes.
Tip 5: Balance the flavors
Arugula pesto is a balance of flavors – the peppery arugula, salty cheese, nutty pine nuts, and tangy lemon juice. Therefore, it is crucial to balance these flavors to create a harmonious taste. For instance, if the pesto tastes too bitter, you can add more cheese or lemon juice. On the other hand, if the pesto flavor is too cheesy, you can add more arugula.
Tip 6: Use a reliable recipe for the ricotta gnocchi
A crucial component of the dish is the creamy ricotta gnocchi. Ensure that you use a reliable recipe to make the gnocchi. Look for a recipe that provides clear instructions on how to cook and shape the gnocchi. A good recipe should also suggest the right amount of flour to use, depending on the moisture content of your ricotta.
Tip 7: Add fresh herbs to your ricotta gnocchi
Adding fresh herbs such as basil, parsley, or thyme to the ricotta gnocchi can add an extra layer of flavor to the dish. Chop the herbs finely and add them to the gnocchi dough before shaping it. The herbs should be dried before mixing them to avoid excess moisture in the dough.
Tip 8: Cook the gnocchi in batches
When cooking the ricotta gnocchi, avoid crowding the pan. Cooking too many gnocchi at once can cause them to stick together, affecting their texture and appearance. Cook the gnocchi in batches, ensuring that there is enough space between them in the pot.
Tip 9: Don't overcook the gnocchi
Ricotta gnocchi cooks faster than potato gnocchi. Typically, they take two to three minutes to cook in boiling water. Therefore, make sure that you watch the gnocchi carefully and remove them from the boiling water as soon as they start to float. Overcooking the gnocchi can make them mushy and ruin their texture.
Tip 10: Serve the arugula pesto with herbed ricotta gnocchi immediately
After preparing the arugula pesto and herbed ricotta gnocchi, serve the dish immediately. The ricotta gnocchi can get sticky if left out for too long, and the pesto may lose its flavor. Moreover, serving the dish hot can enhance its texture and flavor, making it more enjoyable.
Conclusion:
Making arugula pesto with herbed ricotta gnocchi requires careful consideration of the ingredients and techniques. Start by using fresh high-quality arugula and drying it well. Toast the pine nuts to enhance their flavor and experiment with different cheeses to create unique tastes. When cooking the ricotta gnocchi, use a reliable recipe, add fresh herbs, and cook them in batches. Remember to balance the flavors of the pesto and make sure to serve the dish immediately. By considering these valuable tips, you can create a tantalizing and satisfying arugula pesto with herbed ricotta gnocchi for your family or guests.