This isn’t the typical potato gnocchi but it is a lighter version made with ricotta.
3/4 cup flour
1/2 cup grated Parmesan
1/2 tsp. salt
16 oz. ricotta cheese – I like to use creamy ricotta
Instructions: Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle. Put in the refrigerator for about 20 minutes. Separate the dough into quarters and roll each quarter out into a snake of dough that’s about 3/4 inch thick. Using a good sharp knife, cut these snakes into 1 inch pieces. (Note: you can freeze some of the gnocchi for future use. I like to lay it on a tray or some other flat surface and freeze it until it’s solid enough to place into freezer bags.) Bring water with a touch of salt in it to a boil and add the gnocchi. The gnocchi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!
Sauce for the gnocchi: Spinach Pesto
Of course you can use your favourite pasta sauce for this, but here’s an option that I really like.
In a blender, process 1 cup spinach leaves (I prefer the baby spinach for this) until chopped up and then pulse in: 1/2 cup grated Parmesan, 1/4 tsp. salt, 3 cloves of minced garlic, and 3 tsp. basil. Blend in 1/4 cup olive oil until smooth and creamy. This can be frozen or it will keep in the fridge for about a week.