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Ricotta Gnocchi with Pesto Cream Sauce
(Dr. Frank's Vinifera Wine Cellars)

Recipe Date:
April 7, 2014
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • GNOCCHI
  • 1 lb fresh ricotta
  • 1 large egg
  • 1/2 cup grated parmesan
  • 1/2 cup bread crumbs
  • 1 tbsp melted butter
  • 1 tbsp extra virgin olive oil
  • flour for rolling gnocchi
  • PESTO SAUCE
  • 1 cup chopped basil
  • 1/4 cup olive oil
  • 3 tbsps truffle oil
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 cup heavy cream
  • 1/2 cup pine nuts
Directions

To make Gnocchi:

Combine all ingredients in a large bowl until dough is firm (about 1 hour).  Roll out in large strands, pinch off 1 inch pieces.  Put on plate and back in fridge.  Boil gnocchi about 3 minutes or until floating.  Pour pesto cream sauce over.

To make Pesto Cream Sauce:

Combine all ingredients in a blender and pulse until all combine, add nuts as desired.