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Go60 YUM - recipes and the joys of dining
Share your recipes February 2016

Food Ventures

Ricotta Gnocchi with Pesto Cream Sauce

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Serves 10 - 12.

 

Gnocchi

1 pound fresh ricotta

1 large egg

1/2 cup grated parmesan

1/2 cup bread crumbs

1 tablespoon melted butter

1 tablespoon extra virgin olive oil

Flour for rolling 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.

 

Pesto Sauce

1 cup chopped basil

1/4 cup olive oil

3 tablespoons truffle oil

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup heavy cream

1/2 cup pine nuts

 

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

 


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