Sun-dried tomato ricotta gnocchi with basil pesto and toasted pine nuts recipe
Ingredients - 1/3 to ½ cup Basil - 2 ounces sun-dried Tomato - 1¼ cups all-purpose Flour - 1 large Egg - 15 ounces fresh Ricotta Cheese - 1½ teaspoons Kosher
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Cooking tools:
- Stand mixer
- Food processor
- Cast iron skillet
- Bench scraper
- Colander
- Spider strainer
- Chef's knife
- Cutting board
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- Pot
- Slotted spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
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- Refrigerator
- Airtight container
- Plate
Ingredients
- Basil: 1/3 to ½ cup
- Tomato: 2 ounces sun-dried
- Flour: 1¼ cups all-purpose
- Egg: 1 large
- Ricotta Cheese: 15 ounces fresh
- Kosher Salt: 1½ teaspoons
- Black Pepper: ½ teaspoon plus pinch of freshly ground
- Olive Oil: 1 tablespoon extra virgin
- Unsalted Butter: 1 tablespoon
- Pine Nuts: 2 tablespoons
- Basil: 1 cup packed fresh
- Garlic: ½ tablespoon chopped
- Olive Oil: 3 tablespoons extra virgin
- Kosher Salt
- Black Pepper: freshly ground
- Parmigiano-Reggiano Cheese: ¼ cup grated
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