Ricotta Gnocchi with Pesto and Chicken Sausage
- Ricotta Gnocchi
- Flour - 1 1/2 C
- Parmesan cheese - 1 C, grated
- Ricotta cheese (full fat) - 1 (15 oz) container
- Egg - 1
- Salt and Pepper
- Parsley - 1 bunch
- Cilantro - 1 bunch
- Walnuts - 1/2 C, toasted
- Lemon Juice - 2 Tbs
- Parmesan cheese - 2 Tbs
- Red pepper flakes - 1 tsp
- Olive Oil - 1/2 C + 2 Tbs
- Mushrooms - 1 pint, sliced
- First Fresh Italian chicken sausage - 6 links
- In a medium bowl, combine the flour, grated cheese, seasonings and ricotta cheese using a spoon. Stir in the egg, switching over to your hands if the dough is too difficult to work.
- Gather into a ball and place on to a floured surface. Using a bench scraper (or knife) cut into two pieces. Roll each piece into a log a couple inches in width, then cut crosswise into 1 inch pieces. You can do what I do, which is roll the pieces down a fork as demonstrated in this video, or just place the pieces as is on a floured baking sheet.
- In a food processor, blend the parsley through red pepper flakes until a paste forms. Stream in olive oil until a desired consistency is reached. You may need to scrape down the sides of the bowl to get it properly combined. Set aside.
Mushrooms and Sausage:
- In a medium pan, heat olive oil over medium. Add mushrooms and saute until browned and tender. Place into a large bowl.
- In the same pan, cook the sausage over medium high heat, turning frequently. Once cooked on the outside, remove from pan and slice crosswise.
- Return to pan and cook over medium heat, seasoning with desired spices (I used cayenne and rosemary salt). When cooked through add to bowl with mushrooms.
- Bring a large pot of water to boil (you can start this before cooking the sausage and mushrooms), adding a couple tablespoons of kosher salt.
- Once boiling, add the gnocchi. Let them cook at a gentle boil. When they pop up to the surface (about 3 minutes), they’re done! Remove with a slotted spoon and place in bowl with mushrooms and sausage.
- Add 1/4 cup of pesto (more or less depending on your taste) and toss all of the components together. Add more Parmesan cheese if desired. Enjoy!
Original recipe from The Cardigan Kitchen.