Ready to make some pasta? Rolling gnocchi by hand is a fun and surprisingly simple way to mix up your dinner plans. All you’ll need is some buffalo ricotta, egg yolks, flour and premium Parmigiano Reggiano. Buffalo ricotta is the ideal cheese for making these little pasta bites as pillowy as possible, as it’s got a higher butterfat content than regular ricotta, which means these gnocchi will be thick and luscious. Combined with butter, fava beans, and fresh pesto, this simple, satisfying dish is a classic that’s always in style.
preparation & ingredients
Bring a large pot of water to a boil and season with a couple of handfuls of salt.
In a medium mixing bowl, whisk together the ricotta and egg yolks. Add the flour and 1.5 cups of the Parmigiano and gently mix with a spoon just until incorporated. The dough should be fairly wet and sticky to the touch. Let sit for 20 minutes.
On a clean, flat surface spread some flour out. Place the dough on the surface and divide into 4 equal portions. Using flour as needed, roll the portions out into one long rope, until it is roughly 12” long.
Dust flour on a knife and cut the rope into 1” pieces, pinching the gnocchi before cutting. Repeat this process for the remaining dough. Transfer the cut gnocchi onto a sheet try and keep at room temperature until ready to cook.
Cook the gnocchi – make sure water is a boiling. Let the gnocchi rise to the top and float, then cook for another minute.
To make the quick sauce, melt the butter in a large sauté pan until it bubbles and starts to brown. Add the shallot and fava beans and cook until bright green, about 2 minutes. Add 1/2 cup of the gnocchi cooking liquid and the pesto
Transfer the cooked gnocchi to the pan and gently swirl around. Remove from heat and add remaining parmigiano. Portion into 4 bowls and garnish with more grated parmigiano tableside.