Blog Recipe Of The Week

Ricotta Gnocchi with Asparagus Pesto

This is the answer to your homemade pasta needs. Easy to create, delicious to taste and all made completely from scratch within an hour, this homemade ricotta gnocchi with asparagus pesto recipe from How Sweet Eats is full of delicious ingredients and will go down a treat alongside a glass of wine. Adaptable as a vegetarian or meat dish, this can be served with anything from chicken to shrimp. With flavoursome ingredients like garlic, almonds and lemon, you can mix and match the ingredients depending on you or your guest’s personal taste, and your bound to impress with a hassle free, mess free homemade pasta dish like this one. See below for ingredients and instructions!

Ingredients:

Ricotta gnocchi

12 ounces ricotta cheese

1/4 cup finely grated parmesan cheese

1 cup plain flour

1 large egg + 1 egg yolk, lightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

Asparagus pesto & pasta

1 pound asparagus spears, woody ends removed

1/4 cup  toasted sliced almonds

1/2 cup finely grated parmesan cheese

3 garlic cloves

pinch of crushed red pepper

1/3 cup extra virgin olive oil

4 slices bacon, chopped

shaved Parmesan and lemon wedges, for topping

Instructions:

Using paper towels get rid of any excess liquid in the ricotta cheese, weigh out exactly eight ounces and add 3/4 of the flour, cheese, eggs, salt and pepper and mix until just combined. Add the rest of the flour gradually until a dough forms. Cut into four sections and roll into a log about 16 inches long then using a sharp knife carefully cut into 1 inch pieces. Boil in salted water for two or three minutes until it floats and drain.

For the asparagus and pesto pasta, bring a pot of water to the boil and cook half of the asparagus into the water and cook until slightly tender. Add the asparagus, almonds, garlic, cheese and crushed red peper to a food processor and pulse until the mixture comes together, at this point gradually add the oil while the processor is running. Season to taste.

Heat a skillet over medium heat and crisp up the bacon then add the remaining asparagus and cook until slightly tender. To serve, toss the hot gnocchi with the pesto and a touch of water, add to the bowl of asparagus pieces and sprinkle the bacon on top then finish with a spritz of lemon.

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