Ricotta Gnocchi With Toasted Garlic & Walnuts
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Homemade ricotta gnocchi with spinach and basil, tossed in a toasted garlic and walnut sauce. A simple yet elegant pasta dish ready in 45 minutes.
Ingredients
- 237 ml whole milk ricotta
- 1 large egg yolk
- 118 ml all-purpose flour
- all-purpose flour
- 29.6 ml Parmesan finely grated
- 237 ml baby spinach chopped
- 118 ml fresh basil chopped
- Kosher salt and pepper
- 22.2 ml olive oil
- 29.6 ml walnuts roughly chopped
- 1 clove garlic thinly sliced
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 241 mg
- Iron: 2.35 mg
- Magnesium: 36.4 mg
- Phosphorus: 236 mg
- Potassium: 307 mg
- Zinc: 1.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml whole milk ricotta
- 1 large egg yolk
- 118 ml all-purpose flour
- all-purpose flour
- Kosher salt and pepper
- 22.2 ml olive oil
Prepare
- 29.6 ml Parmesan, finely grated
- Chop 237 ml baby spinach
- Chop 118 ml fresh basil
- 29.6 ml walnuts, roughly chopped
- 1 clove garlic, thinly sliced
Let's Cook
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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.
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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.
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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.
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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.