FoodieScoop: Ricotta Gnocchi with Spinach Pesto Sauce

Most gnocchi recipes call for potatoes as the main ingredient but, this one uses ricotta cheese to make them light as clouds.

The next time you are planning a dinner or luncheon at your home, offer these little Italian dumplings to show you took alittle effort to make your guests feel special .

I strongly suggest making them the day before especially on your first attempt.
The most important step in this recipe is to freeze them on flat cookie sheets then bag them and, freeze again.

This recipe makes 3 lbs. of gnocchi which will feed roughly 8 people.

GNOCCHI

1 1/2 CUPS FLOUR

2 LARGE EGGS (beaten before added)

2 cups WHOLE MILK RICOTTA (15-16oz container)

1/2 CUP PARMESAN CHEESE

SHAKE OF NUTMEG
SALT for boiling water

1. Combine all ingredients using the dough hook on a Kitchenaid and, let sit for 30 minutes, uncovered. If you don't own a Kitchenaid use the food processor with the steel blade. The dough will appear wet. You can also mix by hand with a fork.

2. Flour a flat surface that you can use a knife on. Start rolling strips of the dough in the flour. You don't want the dough to be too wet . Check the photos to see the lengths and, widths.

3. Cut the strips under 1" long. Place on a floured sheet pan. When full place in freezer to cool....No need to cover them.

4. Store in freezer bags .

To cook the gnocchi bring water to a strong boil add salt and, add frozen gnocchi. Stir often. After they float a minute test one. You should be able to sink your teeth through it without resistance.