Ricotta Gnocchi w/ Roasted Red Pepper Pesto Recipe

Name: Ricotta Gnocchi w/ Roasted Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Roasted Red Peppers; 2 cups Fresh Basil; 3 Tablespoons Pine Nuts; 1/2 cups Grated Parmesan Cheese, Divided; 1/2 cups Exra Virgin Olive Oil; 1 cup Ricotta Cheese; 1 cup Flour; 1 whole Egg Yolk; 1/4 teaspoons Fine Sea Salt; 1 pinch Salt and Pepper, to taste

Servings: persons

1
Roasted Red Pepper Pesto
2
In a food processor, blend together basil leaves, roasted red peppers, nuts, and 1/4 cup Parmesan cheese.
3
Pour in oil slowly while still mixing.
4
Stir in salt and pepper to taste.
5
Ricotta Gnocchi
6
Drain any excess liquid from the ricotta cheese.
7
Combine ricotta cheese, 1/4 cup Parmesan, yolk and salt in a large bowl.
8
Mix well using a wooden or plastic spoon.
9
Add the flour and stir until just combined.
10
Do not over work.
11
The dough will be very sticky.
12
Put a pot of water to boil.
13
Flour you work area generously with flour and your hands.
14
Divide the dough in half and roll out to till it is about as thick as a finger.
15
Take sharp knife, dip in flour and cut the the rolls into about 1 inch pillows.
16
Transfer pillows to baking sheet lined with parchment paper.
17
Repeat with remaining dough, work quickly so that the gnocchi on the baking sheet doesnt get sticky.
18
You water should have come to a slow boil by now, add a generous pinch of salt to the water.
19
Drop your gnocchi into the water and stir to keep them from sticking to the bottom.
20
The gnocchi will float to the top when done, about 2 to 4 minutes.
21
Using a slotted spoon or skimmer remove from water and serve immediately with sauce.
22
*Make sauce ahead of time so it is ready to serve when gnocchi is ready.
23
* Add chicken or sausage for protein.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Roasted Red Peppers, 2 cups Fresh Basil, 3 Tablespoons Pine Nuts, 1/2 cups Grated Parmesan Cheese, Divided, and more.

Yes, Ricotta Gnocchi w/ Roasted Red Pepper Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta Gnocchi w/ Roasted Red Pepper Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions