Easy Ricotta Gnocchi with Pesto and Cherry Tomato Sauce
These cheesy pasta pillows look like fancy restaurant food, but they’re simple enough to add to your weeknight repertoire.
After further experimentation with Easy Ricotta Gnocchi (originally published in the December/January 2018 issue of Cook's Country), we've updated our preferred method to the one below, which we find produces a more consistent, more even-textured gnocchi.
Why This Recipe Works
For light (never tough or gummy), flavorful ricotta dumplings, we tested our way to the perfect ratio of flour, ricotta, egg, Parmesan, and seasonings. Rolling and cutting ropes of this stir-together, ricotta dough enabled us to have an impressive dinner of these quick-cooking, pillowy dumplings on the table in less than an hour.
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