Ricotta Gnocchi With Toasted Garlic & Walnuts

Let's Cook

1. Step 1.

   In a medium bowl, combine the ricotta and egg yolk. Add ½ cup flour, the Parmesan, chopped spinach, chopped basil, and a pinch each of salt and pepper. Fold together gently with a spatula until a soft but not sticky dough forms; do not overmix. If the dough is too sticky, fold in additional flour 1 tablespoon at a time until it holds together.

2. Step 2.

   Lightly flour a baking sheet. With lightly floured hands, roll the dough into a log about 1 inch wide and 8 inches long. Cut the log into 1-inch pieces and transfer them to the prepared baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes.

3. Step 3.

   While the gnocchi chills, heat the olive oil in a medium skillet over medium heat. Add the chopped walnuts and cook, stirring frequently, until fragrant and lightly toasted, about 1 to 2 minutes. Add the sliced garlic and continue cooking, stirring, until the garlic is golden brown and the nuts are toasted, about 1 minute more. Remove the skillet from the heat.

4. Step 4.

   Bring a medium pot of water to a boil. Add ½ tablespoon salt, then carefully drop in the chilled gnocchi. Cook until all gnocchi have risen to the surface, 2 to 3 minutes, then continue cooking for 1 minute more. Using a large slotted spoon, transfer the gnocchi directly to the skillet with the walnuts and garlic. Toss gently to coat. Serve immediately, sprinkled with additional Parmesan.