Gnocchi 102

I'm a big fan of basil pesto, so imagine my delight when I discovered yet another pasta with which it makes the perfect match.

Ricotta gnocchi is a denser, heavier gnocchi than potato gnocchi, but no less satisfying, and, as a bonus a lot easier to handle given its' sturdier composition. And, by the way, ricotta "cheese" isn't really a cheese, but rather a cheese by-product, namely whey, and therefore has less fat than cheese making it a "healthier" option. (I guess "Little Miss Muffet, sat on her tuffet, eating her curds and ricotta" just didn't catch on.)

Finished with a basil pesto this makes a delightful side dish or, just add a salad, a loaf of crusty French or Italian bread, a bottle Pinot Gris, of course, and make it a meal!

Ricotta Gnocchi is probably the easiest gnocchi to make, takes well to any kind of sauce, and is certainly one of the most delicious. So what are you waiting for?

RICOTTA GNOCCHI
(6 to 8 main servings)

2 pounds whole milk ricotta
6 cups all-purpose flour
1 tablespoon olive oil
2 eggs
1 whole nutmeg, grated
Pinch Kosher salt

Mix ricotta and flour in a large bowl.

In another bowl, whisk together the eggs, olive oil, salt and grated nutmeg.

Make a "well" in the flour/ricotta mixture and place the egg mixture into the center. Gently knead the mixture together. Cover the dough and let rest for 5 minutes.

Roll the dough into several long ropes about 3/4-inch thick. Cut each rope into 3/4-inch pieces. Using back of fork, gently press prongs onto one side of each gnocchi to make a dented design.

Place gnocchi on a baking sheet lined with waxed paper and continue until all dough has been used. (Gnocchi may be stacked in several layers separated by waxed paper.) At this point you can either cook or freeze the gnocchi. (It makes a lot so you'll probably want to freeze some for later.)

To cook, prepare a large pot of generously salted boiling water. Drop gnocchi into the pot. When it rises to the top, cook for 5 minutes. (Don't overcrowd the pot.)

Drain and serve with pesto sauce (below) or your favorite Italian sauce.

BASIL PESTO
(Enough for about 6 servings)

2 1/2 to 3 cups (packed) fresh basil leaves
4 or 5 cloves garlic, roughly chopped
3 tablespoons toasted pine nuts
1 cup freshly grated parmesan cheese
3/4 cup extra virgin olive oil

Put garlic and pine nuts into food processor with blade attachment. Process until garlic and nuts form a paste. Add parmesan cheese, process until well mixed. Add basil leaves. Pulse processor until basil leaves are roughly chopped but not pulverized. Gradually add olive oil, pulsing gently after each addition until well mixed. (I like my pesto kind of "chunky," but if you're a smooth pesto person, feel free to process it longer.)

Toss with gnocchi or your favorite pasta and serve. Yummmm....

My Favorite Thing To Do With Tomatoes and Basil

We discovered Insalata Caprese in Italy a few years ago, and it’s the reason I decided to grow tomatoes this year. It’s so easy it should be criminal, and so elegant it’ll class up any meal. The key is to buy the very best ingredients you can find -- fresh basil, fresh (preferably vine ripened) tomatoes, fresh buffalo mozzarella, (real Italian mozzarella di bufala preferred, although there are some very good American brands, both available at high end supermarkets and specialty food stores), and top quality extra virgin olive oil and aged balsamic vinegar. (This dish will make the meal, so spend the money on the quality ingredients and scrimp on the meat!)
INSALATA CAPRESE

4 ripe tomatoes, sliced
8 ounces fresh buffalo mozzarella, sliced
1 bunch fresh basil
Salt & pepper to taste
Extra virgin olive oil and balsamic vinegar to dress

Line salad plate with largest of basil leaves.

Layer sliced tomatoes, each topped with a basil leaf and a slice of the fresh mozzarella. Salt and pepper each layer to taste.

Top with reserved basil leaves. Drizzle with olive oil and balsamic vinegar.

Great with a medium rare Tuscan style steak, a glass of Brunello, and panacotta for dessert.