Gnocchi with Asian Hazelnut Pesto and Wild Mushroom RagoutLeftovers: Pesto Soup with Mushroom Dumplings (Ming Tsai) Recipe

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Gnocchi with Asian Hazelnut Pesto and Wild Mushroom RagoutLeftovers: Pesto Soup with Mushroom Dumplings (Ming Tsai)
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  1. Gnocchi:
  2. Fill a saucepan with enough salted water to cover the potatoes and bring to a boil. Reduce the heat to medium and continue to cook uncovered until they are soft, about 30 minutes.
  3. Drain the potatoes from the pot and pass them through a ricer, onto a clean cutting board. Prepare a large stockpot with about 6 quarts of salted water and bring to a boil. Fill a bowl with ice water and keep in close proximity to the stockpot.
  4. Form a well in the middle of the potatoes and scatter with the flour. Add the egg to the middle of the well and mix with a fork. As you are mixing, add the cheese, chives, basil, cilantro, salt and pepper. Work the mixture until it reaches a smooth consistency. Knead the dough until it is dry enough so that it does not stick to the cutting board. Be careful not to overwork the dough.
  5. Place the dough into a pastry bag with a 1/2-inch tip and press out bite-sized pieces. Place the pieces on a tray lined with parchment paper, making sure that they do not stick together. Return to the stockpot and in small batches, drop the gnocchi into the boiling water.
  6. When the gnocchi float to the top, transfer them to the bowl of ice water to stop the cooking. Remove the gnocchi from the ice water and place them into a clean pan. Drizzle with the olive oil to prevent the gnocchi from drying out.
  7. When ready, heat a large saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add about 20 of the gnocchi and quickly sear, about 2 minutes on each side. Remove the gnocchi using a spatula and allow them to drain on a paper towel.
  8. Plating: Portion out the gnocchi and place them in the center of the plate. Place the mushroom ragout on top of the gnocchi and sprinkle with the tomatoes and the lemon zest. Drizzle the Asian pesto around the outside of the plate.
  9. Wild Mushroom Ragout:
  10. Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and saute, stirring until soft, about 5 minutes. Add all the mushrooms and saute until soft, 8 to 10 minutes. Season with salt and pepper, to taste. Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes. Add the stock, demi-glace, dark soy sauce, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasonings. Set aside.
  11. Asian Hazelnut Pesto:
  12. In a food processor, combine the hazelnuts, garlic, cilantro, mint, Thai basil, olive oil lemon juice, salt and pepper. Puree for about 2 minutes or until all the ingredients are incorporated.
  13. Leftovers: Pesto Soup with Mushroom Dumplings:
  14. In a saucepan, heat the stock and whisk in the pesto. Check for seasoning. Meanwhile, lay out 12 wonton skins and place a small mound of the ragout in the center. Top with basil or cilantro leaf. Egg wash the perimeter of each wonton and top with second skin. Press down hard on all sides to seal. In a large pot of boiling, salted water, blanch the raviolis for only 3 to 4 minutes until the skins become translucent.
  15. Plating: In 4 large soup plates, place a small mound of spinach with the tomatoes and season with salt, pepper, and lemon juice. Place 3 raviolis on top and ladle in the hot broth. Serve with crusty bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2687.08 Kcal (11250 kJ)
Calories from fat 1462.97 Kcal
% Daily Value*
Total Fat 162.55g 250%
Cholesterol 177.83mg 59%
Sodium 3395.44mg 141%
Potassium 4597.79mg 98%
Total Carbs 240.13g 80%
Sugars 35.31g 141%
Dietary Fiber 36.85g 147%
Protein 76.03g 152%
Vitamin C 118.4mg 197%
Vitamin A 4mg 132%
Iron 512.2mg 2846%
Calcium 881.4mg 88%
Amount Per 100 g
Calories 156.27 Kcal (654 kJ)
Calories from fat 85.08 Kcal
% Daily Value*
Total Fat 9.45g 250%
Cholesterol 10.34mg 59%
Sodium 197.46mg 141%
Potassium 267.39mg 98%
Total Carbs 13.96g 80%
Sugars 2.05g 141%
Dietary Fiber 2.14g 147%
Protein 4.42g 152%
Vitamin C 6.9mg 197%
Vitamin A 0.2mg 132%
Iron 29.8mg 2846%
Calcium 51.3mg 88%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 66.5
  • 72

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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