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Inspired by Italian traditions unique to Buenos Aires, Frankie is throwing together a ricotta gnocchi made with a mint pesto sauce.

Ricotta Gnocchi With Mint Pesto

serving timeServes 2 to 4


  • 1 cup ricotta

  • 1 egg

  • 1 1/4 cups all-purpose flour, plus 3/4 cup for dusting

  • 1/3 cup raw almonds

  • 3 to 5 cloves garlic, halved

  • 2/3 cup olive oil

  • 1/4 cup grated Parmigiano, densely packed

  • Juice of 1 lemon

  • 1 teaspoon red pepper flakes

  • 2 cups loosely packed parsley, washed, dried, leaves only (about 1 bunch)

  • 2 cups loosely packed mint, washed, dried, leaves only (about 2 bunches)


  1. In a mixing bowl, add the egg and ricotta; use a spatula to combine. Add 1 1/4 cups flour and mix until just combined, less than a minute. Form a log with the dough, sprinkle with flour and cover with a clean rag while you make the pesto.

  2. In a food processor, add the nuts, oil, garlic, cheese, lemon juice and pepper flakes. Blend well. Once smooth, stop the machine, add the mint and parsley and blend. Add more lemon juice or olive oil if needed, scraping down the sides with a rubber spatula.

  3. Bring a pot of water to a boil.

  4. Sprinkle a work surface with flour. Cut the dough ball into quarters. Starting with one piece, roll it into a rope about the thickness of a finger. Using a table knife, cut pieces from the rope about 1/2 inch long. With your thumb, press each piece into the back of a fork’s tines and downward toward the counter. Repeat with remaining dough and gnocchi.

  5. Add salt to the boiling water, and add the gnocchi. They will float to the top when ready.

  6. Remove gnocchi from water and add to a mixing bowl. Add the pesto and stir to combine. Add salt if needed. Serve.

Ricotta Gnocchi With Mint Pesto




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- Hi, everybody. I'm in Buenos Aires. And I'm really excited, because it turns out that they have a huge Italian immigrant population. So, there are dishes that developed on their own, down here, in Argentina, just like in Little Italy, New York. And I'm going to make a ricotta gnocchi with a mint pesto. So, Argentina has a really big gnocchi culture. It's true. Argentinians get paid once a month. So the 29th of the month has become a day of gnocchi. Why? Because gnocchi is filling and cheap to make, right before you get paid on the first. Makes a lot of sense, right? So, here we have egg. And this is some ricotta. Here comes some flour. I like to take a rubber spatula and a bowl, and just start doing it here. Okay. So, you start getting it together. And then, we can do this. This is not something that we're trying to knead too much. If you work it too much, it becomes, it's not light and fluffy. It's not like a cloud. I want a cloud. You want a cloud. So, let's put this right here. We cover it. And we'll work on our pesto. In Italian, pesto just means, paste. So, we've gotta make a paste. I think garlic is pretty fundamental. Now, nuts. I think almonds are great. Here's some cheese. This is like, Argentinian pecorino. I think the most important thing, when you're making a pesto, is to get the nuts, the cheese, the garlic, and the oil all blended up first. Some lemon juice. Sort of, reduce the viscosity, make it more liquidious, yes. Okay. This is mint. It's bright, it's wonderful. It smells like a mojito. It's like we're making mojito gnocchi. And here we have some parsley. Parsley is a winter time herb, in my opinion. And so these two, going together, are uniting the seasons of the Northern and Southern hemisphere, as we speak. Let's just blend this a little bit first. I think you're gonna have a little bit a problem, but I'm gonna work through it. Okay. I've been struggling with this thing a little bit. So, I'm gonna move it into a bowl, here. You can't really mess it up. It's lemon, it's olive oil, it's salt. It's delicious herbs and nuts. A little more oil, okay. Salt. Ooh, yummy. And some hot pepper. Acidic. You've got this big round note from the cheese, and the garlic, and the nuts pulling this way. So this is happening. And then really, really bright and wonderful from the lemon and the mint. This is gonna be delicious. Look at that. So, that resting, it really just allows this dough to fully hydrate itself. You just cut some strips like this. So, a little roll. And go smaller than you think. You know, aim for, aim for pinky or forefinger size. They swell up in the water. So, if you start with them big, they're gonna be gigante. I think that's plenty, guys. A gentle simmer is what you're looking for with fresh pasta, because anything too violent, it's gonna break it apart. Come in with some salt. Remember, the pasta is not only be hydrated, but it's also being flavored right now. Little stir. Very important at the beginning. Make sure nothing sticks early on. You see what's happening here? The gnocchi, they're floating to the top. This is your timer. You cannot set a timer, because depending if you make it fat or skinny, or you're water's not really boiling that much, or your altitude, it's all gonna change. So, just wait for them to float to the top, like they've done right now. That means they're ready. And now, the pesto. Still beautifully vibrant and green. Guys, hit it with a little more cheese. Right on top, get some more flavor in there. And if you're really living la vida loca, a little bit more oil. So that, is mint gnocchis. And look, five pesos underneath, because that's what the grandmas in Argentina do, when they have the Day of Gnocchis, on the 29th of every single month. Yes, it exists. So, before your paycheck comes, you know grandma's gonna be adding to the fund of you. Enjoy this recipe. You can make it. It's easy. It's delicious.