Toasted Ricotta Gnocchi with Pistachio Pesto

Ingredients

• 2 C (1 lb) whole-milk ricotta
• 1 egg
• 1/2 C (50g) parmesan
• 1/2 T + 1 t kosher salt
• 1 C (130g) flour
• olive oil
• 1/2 C pistachios
• 2 cloves garlic
• 1/2 t black pepper
• 1/4 t cayenne
• 1 1/2 C arugula
• 1/2 C olive oil

Preparation

Sandwich the ricotta between four paper towel sheets and allow to dry for 15 minutes.

Beat egg, cheese, and salt, then add the drained ricotta and mix thoroughly. Stir in the flour just until wet.

On a floured counter, divide the dough into quarters, then roll each out into a 12" rope and cut into 3/4" segments. Put the gnocci on a floured baking tray and freeze for 15 minutes.

Blend the pistachios, garlic, pepper, cayenne, and arugula until chopped, then stream in the olive oil until you have pesto.

Heat 3T olive oil over medium heat, then fry the gnocchi in batches - don't disturb them for 2-3m until the bottoms are brown, then flip them a few times until more sides are browned. Once all the gnocchi are browned, return half to the pan and cook with 2T water for one minute, then add half the pesto and stir. Repeat with the other half. Garnish with parmesan.