| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 40 min |
| Inactive: | 2 hr |
| Cook: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 pound fresh ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan
- 1/2 cup wheat-bread crumbs or crushed low-carb crackers
- 1 tablespoon melted butter
- 1 tablespoon extra-virgin olive oil
- Flour, for rolling gnocchi
- 2 cups chopped fresh basil leaves
- 1/4 cup olive oil
- 3 tablespoons truffle oil
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1/2 cup heavy cream
Instructions
- Combine all of the ingredients in a large bowl and refrigerate until the ‘dough’ holds the shape of a ball when rolled between your hands, at least 1 hour.
- On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
- While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
- Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 281 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 66 mg |
| Sodium | 210 mg |
Reviews
so terrible never will ever make this again disgusting ewww.ww”>www”>www.ww nobody try this the worst recipe ever
I was looking for a pesto sauce i could use for my chicken mushroom fettuccine with creamy pesto sauce. Tried this one and it was so horrible. It was seriously inedible. Plus the truffle oil was $18 at my grocery store i was hesitant about even doing it but i wanted to try it anyways. I even tried to save the sauce but the damage was done. 2 cups of basil was WAY too much, it wasnt even creamy. I would actuallu give this a lower score but it wasnt available.
I had to give it 1 star to write the review but I’d actually give it a -5. After following the recipe, waiting an hour, rolling the strips and waiting another hour, it was the worst thing I’ve ever made. The first batch fell completely apart in the boiling water. So I rolled some into balls in my hand and tried again. They stayed together but had no taste. What a waste of time, effort and ricotta! I’ve found another recipe that calls for 2-3 cups of flour and 2 eggs to the 1lb of ricotta, I’ll try that.
this recipe is very delicious and easy to make.