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Arugula Pesto with Herbed Ricotta Gnocchi Recipe

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Arugula Pesto with Herbed Ricotta Gnocchi
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Ingredients
18
Count
Nutrition
697
Calories
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Ingredients:

Directions:

  1. 1. Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)
  2. 2. Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine. Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour your hands and knead the dough in the bowl until all the ingredients cling together. The dough will be sticky, but do not add more flour or the gnocchi will be heavy.
  3. 3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inch-long pieces. Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet. Repeat until all the dough is used.
  4. 4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they rise to the surface. Boil for 30 seconds, until the gnocchi are set but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well.) Toss the gnocchi with olive oil and store at room temperature. To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm. Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately.
  5. From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 696.89 Kcal (2918 kJ)
Calories from fat 459.83 Kcal
% Daily Value*
Total Fat 51.09g 79%
Cholesterol 63.32mg 21%
Sodium 586.48mg 24%
Potassium 960.54mg 20%
Total Carbs 38.67g 13%
Sugars 0.63g 3%
Dietary Fiber 5.22g 21%
Protein 25.12g 50%
Vitamin C 38.4mg 64%
Iron 4.8mg 27%
Calcium 463.4mg 46%
Amount Per 100 g
Calories 195.86 Kcal (820 kJ)
Calories from fat 129.24 Kcal
% Daily Value*
Total Fat 14.36g 79%
Cholesterol 17.8mg 21%
Sodium 164.83mg 24%
Potassium 269.96mg 20%
Total Carbs 10.87g 13%
Sugars 0.18g 3%
Dietary Fiber 1.47g 21%
Protein 7.06g 50%
Vitamin C 10.8mg 64%
Iron 1.4mg 27%
Calcium 130.2mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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