Ricotta Dumplings with Pesto 🌿

I love gnocchi but wow what a pain it is to make. This is the cousin to potato gnocchi but takes 1/4 of the time. These light, pillowy pockets of dumpling mixed with your fave sauce (though pesto is such a hit), will satisfy your pasta craving every time!

Ingredients:

Dumplings:

1 pound whole fat ricotta

3/4 cup grated Parmesan

1 egg yolk

1 tsp salt

1/2 tsp pepper

1/2 cup all purpose flour

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Pesto:

2 cups basil

4-6 cloves garlic

1 cup pistachios or pine nuts

1 cup olive oil

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Extra Parmesan

1/4 cup of your fave milk (I used oat)

Salt

Pepper

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Directions:

Make the pesto by adding all the pesto ingredients other than the olive oil into a food processor. Slowly drizzle olive oil while blending until combined. Put 1/2 of the mixture into your freezer.

Fill a pot with water and salt, bring to a boil.

Meanwhile, spread your ricotta onto a double layer of paper towels and press with more paper towels over it until the water is removed from the cheese.

Add cheese to a bowl, mix in the parm, egg yolks, salt, pepper and flour until combined to a sticky dough. Roll into ovals. Drop into boiling water and cook until they rise to the top, ~3-5 mins. Remove onto plate lined with a paper towel.

Plate 1/2 cup of the pesto into a pan, add the Parm, milk, salt and pepper. Heat the pesto over medium heat, and add the dumplings to coat in the sauce.

Garnish with extra Parmesan, pepper and even some crushed pistachios! Enjoy!