How to Make Ricotta Gnocchi with Kale & Walnut Pesto
Gnocchi is an easy-peasy, inexpensive, crowd pleasing meal for all ages. My two-year-old shovels them (It? Is "gnocchi" plural?) into her mouth like they're going out of style. Can't really blame her, though--it's a toddler-friendly sized and textured dish.Traditionally made with potatoes, gnocchi is like a mix between pasta and little, potato dumplings. Now swap out the potato for homemade ricotta cheese, and toss the fresh, gnocchi with kale and walnut pesto, and you've NAILED IT!You can start prepping the gnocchi ahead of time, by making a batch of homemade Ricotta Cheese. You can use store bought ricotta but, of course, the homemade version is SO much tastier and less expensive.You'll also want to get a head start on the Kale and Walnut Pesto, which is super simple to make as well ("simple" is clearly my cooking style.) Whatever you don't use on your gnocchi, you can use as pizza-sauce the next night, or even freeze it.
Making Gnocchi
(Recipe adapted from Clean Eating magazine)You'll need...
- 1 1/2 cups ricotta cheese
- 2 cups flour, spelt or all-purpose (plus more for dusting)
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- Pinch of each nutmeg
First, fill a large, pot with water, toss in some salt, and bring to a boil.In a large, mixing bowl, combine the ricotta, egg, salt, pepper and nutmeg.
With a fork, slowly beat in 1 1/2 cups of flour until mixture has formed a ball.Turn the dough out onto a lightly floured surface, and kneed in the remaining 1/2 cup of flour. (Picture #1)Divide the ball into eight smaller balls. (Picture #2)Gently roll each ball out, to form one long noodle, about the width of your little finger. (Picture #3)Cut the "long noodle" (wow, I really struggle with explanations) into pieces about 3/4 of an inch. Poke the middle and pinch the sides to shape the gnocchi. You can also lightly press down on the middle of each gnocchi with a fork instead of the poke-pinch method. (Picture #4)Transfer the gnocchi to a pot of boiling water. Once they rise to the surface, they're done (about 4 min). As they rise, remove the gnocchi with a slotted spoon and transfer to a colander.Toss your Gnocchi with kale & walnut pesto and sun-dried tomatoes, serve hot and enjoy!
Gnocchi Tip of the Day!
Make a double or triple batch of gnocchi to freeze for a "fast-food" dinner night. Once you've cut and shaped the gnocchi, lay them of a greased, baking sheet and pop them in the freezer. Once they're frozen, you can transfer them to a bag for easier storage.
- 1 1/2 cups [url href="http://modernhippiehw.com/wp/2014/05/29/homemade-ricotta/" title="Homemade Ricotta"]ricotta cheese[/url]
- 2 cups flour, spelt or all-purpose (plus more for dusting)
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- Pinch of each nutmeg
- Fill a large, pot with water, toss in some salt, and bring to a boil.
- In a large, mixing bowl, combine the ricotta, egg, salt, pepper and nutmeg.
- With a fork, slowly beat in 1 1/2 cups of flour until mixture has formed a ball.
- Turn the dough out onto a lightly floured surface, and kneed in the remaining 1/2 cup of flour.
- Divide the ball into eight smaller balls.
- Gently roll each ball out, to form one long noodle, about the width of your little finger.
- Cut the "long noodle" (wow, I really struggle with explanations) into pieces about 3/4 of an inch. Poke the middle and pinch the sides to shape the gnocchi. You can also lightly press down on the middle of each gnocchi with a fork instead of the poke-pinch method.
- Transfer the gnocchi to a pot of boiling water. Once they rise to the surface, they're done (about 4 min). As they rise, remove the gnocchi with a slotted spoon and transfer to a colander.
- Toss the gnocchi with [url href="http://modernhippiehw.com/wp/2014/07/25/kale-basil-walnut-pesto/" title="Kale, Basil & Walnut Pesto"]kale & walnut pesto[/url] and sun-dried tomatoes, serve hot and enjoy!