Ricotta gnocchi - Rucola and basil pesto, and cherry tomatoes

Updated at: Thu, 17 Aug 2023 03:43:55 GMT

Step 1

Boil the potatoes until they are really soft.

Step 2

When the potatoes are ready, strain and let them cool for few minutes.

Step 3

Smash the pealed potatoes in a large bowl. Add a handful of flour, some salt, pepper and nutmeg. Mix with a wooden spoon for a minute.

Step 4

Work now the dough with your hands until the flour is absorbed. If the mixture is too wet, add some more plain flour. The amount of flour depends on how much watery the potatoes are.

Step 5

Take part of the dough and roll it on a dry surface. It might be better to use a wooden surface with some flour on it. Roll the dough and give it a cilindric shape. Cut the cilinder in pieces, as big as you like your gnocchi. You can reshape the dough if you wish.

Step 6

Leave the gnocchi rest for few hours before to use them. You can leave them on the wooden surface or a dishcloth. Turn the gnocchi around after a while and poor some flour on them if they are still too wet.

Step 7

Wash and clean both the rucola and the basil.

Step 8

Put the rucola, basil, pinenuts, grated parmesan, garlic, olive oil and salt into a food processor and mix to have your pesto.

Step 9

Pour a spoon of olive oil into a pan and switch on the stove. After a couple of minutes, ease down the cherry tomatoes sliced in half. Stir, add some salt and cook for a couple of minutes.

Step 10

Decrease the heat and put the pesto into the pan.

Step 11

Cook the gnocchi in boiling, salty water for as long as it takes to make them emerge from the water. It should take a couple of minutes. When the gnocchi are ready, take them out from the pot with a slotted spoon and ease them down in the sauce.

Step 12

Stir the gnocchi and the sauce gently for a couple of minutes. Serve adding some more pinenuts.

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