-
- Prep
- 30 mins.
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- Total
- 20 mins.
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- Serving
- 6
Ingredients
Gnocchi:
- 2 cups Frigo® Whole Milk Ricotta Cheese
- 1¼ cups Frigo® Fresh Grated Parmesan Cheese
- 2 eggs, lightly beaten
- ½ teaspoon freshly ground black pepper
- 2 cups flour, plus more for work surface
Pesto:
- 2 cups packed basil
- 1 cup green peas (if using frozen, thaw)
- 4 cloves garlic
- ½ cup pine nuts (can substitute macadamia nuts)
- ½ cup chopped walnuts, plus more for serving
- ½ teaspoon freshly ground black pepper
- 1 lemon, juiced and zested
- 1 cup Frigo® Shredded Parmesan Cheese, plus more for serving
- ½ cup olive oil
- ½ cup of parsley
Toppings:
- 2 tablespoons olive oil
- 1 large red onion, diced small
- ½ cup sun-dried tomatoes, chopped
- Pea shoots (optional)
Directions
Combine the gnocchi ingredients except for flour. Fork in 1 cup of flour until doughy, adding more until sticky. Test a ball in boiling salted water to make sure it holds shape. If not, add ¼ cup of flour and re-test.
Divide the dough into 4 floured pieces. Roll into ½-inch ropes. Cut into 1-inch pieces. Roll each piece down floured fork tines to create ridges.
In a processor, mix the pesto ingredients except for oil. While on, add the oil through the spout. Blend, scraping as needed, until creamy. If necessary, add more oil. Taste and adjust seasonings.
Sauté the oil, onion and tomatoes on medium-high heat until the onions are translucent. Add the pesto mixture and reduce heat to low.
Boil 30 gnocchi at once. When they float, boil one additional minute. Toss them in the pesto and serve with additional Frigo® Shredded Parmesan Cheese, walnuts and shoots.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
Parmesan Cheese Recipes
- Prep
- -
- Total
- 8–10
Apple Walnut Salad With Blue Cheese
- Prep
- 15
- Total
- -
Chocolate Ricotta Mousse
- Prep
- 5 mins.
- Total
- 10 mins.
