House Ricotta Gnocchi Recipe

Preparation Directions

1. 1

   Make the Gnocchi

   In a mixing bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms. Roll the dough into logs and cut into pieces to form gnocchi.

2. 2

   Cook the Gnocchi

   Bring a pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

3. 3

   Prepare the Ragu

   In a skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Add diced zucchini and sunburst tomatoes, cooking until the zucchini is tender and tomatoes are blistered.

4. 4

   Make the Arugula Pesto

   In a food processor, combine arugula, walnuts, olive oil, and salt. Blend until smooth, adding water if needed for consistency.

5. 5

   Combine and Serve

   In the skillet with the ragu, gently toss the cooked gnocchi to combine. Serve topped with arugula pesto and shaved parmesan, and season with black pepper.