Jul 13 2026
Restaurants›Santacafé›Gnocchi & Pesto Recipe

Gnocchi & Pesto Recipe

Inspired by Santacafé
Time1h 30m
Serves4

Cipollini Onions | Fried Kale | Roasted Carrots | House Made Ricotta | Sauce Persillade

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Ingredients

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Gnocchi

Pesto

Vegetables

Ricotta

Sauce Persillade

Method

Ricotta Preparation

  1. 1

    Make the Ricotta

    In a pot, heat the whole milk over medium heat until it reaches 190°F. Remove from heat and stir in lemon juice and salt. Let it sit for 10 minutes, then strain through cheesecloth.

Gnocchi Preparation

  1. 2

    Prepare the Gnocchi

    Boil potatoes until tender. Peel and mash. Mix with flour, egg, and salt to form a dough. Roll into ropes and cut into pieces. Boil until they float.

Pesto Preparation

  1. 3

    Make the Pesto

    In a food processor, blend basil, pine nuts, Parmesan, garlic, olive oil, and salt until smooth.

Vegetable Preparation

  1. 4

    Prepare the Vegetables

    Sauté cipollini onions until caramelized. In another pan, fry kale until crispy. Roast carrots in the oven at 400°F for 20 minutes.

Sauce Persillade Preparation

  1. 5

    Make the Sauce Persillade

    Combine parsley, garlic, lemon zest, olive oil, and salt in a bowl. Mix well.

Assembly

  1. 6

    Combine and Serve

    Toss gnocchi with pesto and serve with ricotta, fried kale, roasted carrots, and drizzle with sauce persillade.

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