Homemade Ricotta Gnocchi with pesto and tomatoes

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 9 oz. Ricotta
  • 3 oz. Flour
  • 2 fl. oz. Liquid Egg
  • 4 oz. Grape Tomatoes
  • 4 oz. Spinach
  • 3 Tbsp. Basil Pesto

Directions

  1. Bring a large pot of lightly salted water to a boil over high heat.Make the Batter

  2. Add ricotta, flour, liquid egg, ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl. Stir until fully combined and the consistency of thick frosting. Set aside.

  3. Halve grape tomatoes.

  4. Line a plate with a paper towel. Scoop a cherry-sized portion of batter and use another spoon to scrape batter into boiling water over high heat. Repeat until all batter is used, then boil until all gnocchi are firm, 2-3 minutes. Batter should make 20-30 gnocchi. Using a slotted spoon, carefully scoop out gnocchi and transfer to towel-lined plate.

  5. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add gnocchi to hot pan and cook undisturbed until browned, 2-3 minutes on each side.

  6. Add spinach and tomatoes to pan with gnocchi and stir. Cook until spinach is wilted, 1-2 minutes. Remove from burner and toss with basil pesto. Alternatively, spoon basil pesto over finished dish.

  7. Place gnocchi and vegetables on a plate.

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