Gnocchi – if you’ve never had them – are known for their soft, pillowy texture. Made with dry potatoes (like russets) and a small amount flour, gnocchi dumplings are typically boiled in salted water until they float, then finished in a simple sauce – like sage and butter.
These gnocchi capture the vibrant flavors of summer, with pesto, fresh green beans, and soft ricotta cheese. We recommend that you serve your gnocchi as the first course to another classic Italian favorite, Baked Eggplant Parmesan .
Gnocchi With Pesto, Green Beans, and Ricotta
- 2 lb gnocchi
- 1/2 lb green beans
- 1 tbsp. coarse sea salt, plus more to taste
- 1 c pesto
- 1/2 c ricotta cheese
- ground black pepper, to taste
- red pepper flakes, to taste
- Cook the gnocchi according to the package directions. Drain and return them to the pot.
- Trim green beans and cut into 1 inch pieces.
- Meanwhile, bring a large saucepan of water to a boil and add sea salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.
- Add the pesto and ricotta to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes.
- Divide gnocchi among bowls and top with the green beans, fresh ground pepper, red pepper flakes, and additional sea salt to taste.