Chef Paulette's Ricotta Gnocchi w/ String Beans & Arugula Pesto - WSMV News 4

Chef Paulette's Ricotta Gnocchi w/ String Beans & Arugula Pesto

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Ricotta Gnocchi w/ String Beans & Arugula Pesto
For the gnocchi:
1 lb. ricotta
¾ cup grated parmigiano
salt & pepper to taste
1 ¼ cups flour
1 lb. string beans, rinsed, tipped, cut into bite-sized pieces

For the Pesto:
1 cup baby arugula
1 cup flat parsley leaves
2 garlic cloves, rough chopped
½ cup olive oil
salt & pepper to taste
½ cup grated parmigiano or pecorino

Make the gnocchi: In a large bowl, mix together the ricotta, grated cheese, and salt & pepper till combined well. Add the flour (at first just a cup, then add more as needed to make a dough) and stir until a soft dough forms. Knead to bring it all together until not sticky but still a bit tacky. Tray not to overhand the dough. Break off a small handful of dough and roll into a log about a ½-inch thick. Cut log into 1/2-inch pieces. Toss with flour on a flour-dusted baking sheet. Try not to let them touch to keep them from sticking to each other. Repeat with the rest of the dough.
Make the pesto:  Combine the arugula & parsley, garlic in a food processor. Pulse until finely chopped. Drizzle in the olive oil and process until the mixture is a smooth paste. Put the mixture in a large serving bowl. Season with salt and pepper and combine.
Finish the dish: Heat a pasta pot of water until boiling. Add salt. Add string beans and cook for about 5 minutes until softened. Drop gnocchi into boiling water with string beans.  Cook until gnocchi float to the surface (about 3 minutes) then let cook for a about one minute more. Add a little pasta water to the pesto stirring until you have a looser smooth sauce. Remove gnocchi & string beans with a slotted spoon. Gently coat with sauce. Serve with a dusting of grated cheese and with more cheese to pass at the table.

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