Ricotta Gnocchi with Spring Herb Pesto

1. 1

   For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper.

2. 2

   Stir with a wooden spoon until smooth.

3. 3

   Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup.

4. 4

   Divide the dough into four equal pieces.

5. 5

   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.

6. 6

   Place the gnocchi on a lightly floured tray and refrigerate for 2 hours to allow the flour to hydrate and the gluten to relax.

7. 7

   For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste.

8. 8

   With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth.

9. 9

   Transfer to a bowl and add pepper to taste.

10. 10

    Bring a large pot of unsalted water to a boil over high heat.

11. 11

    Add the gnocchi and lower the heat to maintain a bare simmer.

12. 12

    Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.

13. 13

    Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency.

14. 14

    Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl.

15. 15

    Add the pesto and toss to coat evenly.

16. 16

    Serve immediately.

17. 17

    Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

* Per serving · 4 servings · Values may vary.