PASTA: Gnocchi With Ricotta Pesto

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* Exported from MasterCook *

 

Gnocchi With Ricotta Pesto

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 11

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cloves coarsely chopped,garlic -- up to 6

1/2 cup diced walnuts

2 ripe tomatoes -- diced

2 cups coarsely chopped spinach

1 cup basil leaves -- coarsely chopped

1 cup part-skim ricotta cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds frozen gnocchi

 

Makes 6 servings

 

This combination of creamy pesto and chewy potato gnocchi is a match made

in pasta heaven. Ricotta pesto is lighter than traditional oil-based pesto

but just as fragrant and alluring.

 

In a blender or food processor fitted with a steel blade, add the garlic,

walnuts, and tomatoes, and process until puréed, 5 to 10 seconds, stopping

once to scrape the sides. With the machine off, fold in the spinach,

basil, ricotta, salt, and pepper. Process until liquefied, 5 to 10 seconds

more, stopping again to scrape the sides and fold the mixture. Set aside

until the gnocchi is ready.

 

Meanwhile, in a large saucepan, bring 4 quarts of water to a boil over

medium-high heat. Place the gnocchi in the boiling water, stir, and return

to a boil. Cook until al dente, 4 to 5 minutes, stirring

occasionally. Drain in a colander.

 

Transfer the gnocchi to a large serving bowl and ladle the pesto over the

top. Fold the pasta and gnocchi together and serve at once. Any leftovers

can be served as a salad the next day.

 

VARIATIONS: A variety of ingredients can be tossed with the pasta, such as

steamed broccoli florets, green beans, artichoke hearts, chickpeas, or

roasted bell peppers.

 

If gnocchi is unavailable, substitute 1 pound of dried pasta such as

orecchiette or cavatelli.

 

Per serving: 271 Calories; 12g Protein; 8g Fat; 36g Carbohydrates; 6mg

Cholesterol; 233mg Sodium; 6g Fiber.

 

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