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1
For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper.
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2
Stir with a wooden spoon until smooth.
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3
Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup.
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4
Divide the dough into four equal pieces.
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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.
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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.
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7
For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste.
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8
With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth.
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9
Transfer to a bowl and add pepper to taste.
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10
Bring a large pot of unsalted water to a boil over high heat.
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11
Add the gnocchi and lower the heat to maintain a bare simmer.
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12
Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.
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13
Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency.
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14
Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl.
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15
Add the pesto and toss to coat evenly.
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16
Serve immediately.
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17
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
