Ricotta-Herb Gnocchi with Two Sauces

Name: Ricotta-Herb Gnocchi with Two Sauces
Ingredients: Wild Mushroom Cream; Chive flowers and fresh herb sprigs for garnishing (optional); Spinach-Arugula Pesto; 14 teaspoon Kosher or sea salt, plus additional for salting the cooking water; 14 teaspoon Kosher or sea salt, plus additional for salting the cooking water; Chive flowers and fresh herb sprigs for garnishing (optional); Large pinch freshly grated nutmeg; 4 tablespoons minced mixed fresh herbs, such as tarragon, chives, and chervil; 4 tablespoons minced mixed fresh herbs, such as tarragon, chives, and chervil; 14 teaspoon Kosher or sea salt, plus additional for salting the cooking water; 14 teaspoon ground fennel seeds; 14 teaspoon freshly ground white pepper; 14 cup unbleached all-purpose flour; 4 tablespoons minced mixed fresh herbs, such as tarragon, chives, and chervil; 4 tablespoons minced mixed fresh herbs, such as tarragon, chives, and chervil; 1 pound Fresh whole-milk ricotta, drained (see Note)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I love gnocchi because they are easy to prepare and can be made well ahead of time and then frozen. This dish uses two sauces: a rich Wild Mushroom Cream and a refreshing Spinach-Arugula Pesto for balance. You don’t have to use both, but it’s fun, and they can be made ahead.

Ingredients

1 pound Fresh whole-milk ricotta, drained (see Note)
14 cup unbleached all-purpose flour

Main course
Vegetarian

Method

In a food processor, combine the ricotta, flour, white pepper, herbs, fennel seeds, ½ teaspoon salt, and the nutmeg. Process until combined. Or you can knead by hand for 4 to 5 minutes, or until very smooth. The dough should be somewhat sticky. (If it is too sticky, add a little bit of flour, but be careful about adding too much or the gnocchi may become heavy.)

Divide the dough into eg