Ingredients
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1/3 to ½ cup Basil
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2 ounces sun-dried Tomato
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1¼ cups all-purpose Flour
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1 large Egg
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15 ounces fresh Ricotta Cheese
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1½ teaspoons Kosher Salt
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½ teaspoon plus pinch of freshly ground Black Pepper
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1 tablespoon extra virgin Olive Oil
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1 tablespoon Unsalted Butter
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2 tablespoons Pine Nuts
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Basil Pesto
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1 cup packed fresh Basil
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½ tablespoon chopped Garlic
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2 tablespoons Pine Nuts
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3 tablespoons extra virgin Olive Oil
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Kosher Salt
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freshly ground Black Pepper
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¼ cup grated Parmigiano-Reggiano Cheese
Directions
Steps
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1
Done
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Make the Basil Pesto. |
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2
Done
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Cover the sun-dried tomatoes with water in a small saucepan, and bring to a boil. Remove from the heat, and let steep for several minutes. Drain, squeeze out any excess water, and chop the tomatoes. |
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3
Done
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Bring a large pot of lightly salted water to a boil. |
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4
Done
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In the bowl of a stand mixer fitted with the paddle attachment, place the chopped tomatoes, flour, egg, ricotta, 1 teaspoon of the salt, and ½ teaspoon of the pepper, and mix on low until combined and the mixture forms a loose dough. Transfer the dough to a lightly floured work surface. Cut in half, then, with lightly floured hands, roll each half into a ¾-inch-diameter log. With a bench scraper or knife, cut the logs on the diagonal into ¾-inch-thick slices. |
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5
Done
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Transfer the gnocchi to the boiling water, and cook until they plump up and float to the surface, 5 to 7 minutes. Using a slotted spoon or skimmer, gently transfer them to a colander to drain. |
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6
Done
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When all the gnocchi have been cooked, heat the oil and butter together in a Lodge 15-inch cast iron skillet over medium-high heat until the butter starts to brown. Add the gnocchi, and sprinkle with the remaining ½ teaspoon salt and pinch of pepper. Allow to brown on all sides, tossing occasionally. |
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7
Done
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Turn off the heat, add the pesto, and toss until the gnocchi are coated. Portion the gnocchi onto plates, and sprinkle with the toasted pine nuts. |
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8
Done
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Basil PestoCombine the ingredients in a food processor; process until smooth. Will keep, tightly covered, in the refrigerator for 4 to 5 days. |
