Ricotta Gnocchi with Spring Herb Pesto

• 1 pound whole-milk ricotta
• 1/4 cup freshly grated Parmesan cheese
• Pinch of freshly grated nutmeg
• 1/2 teaspoon kosher salt
• Freshly ground white pepper
• 1/2 cup sifted all-purpose flour, or as needed
• 1 cup flat-leaf parsley leaves
• 1/4 cup sliced fresh chives
• 2 tablespoons coarsely chopped fresh mint
• 3 tablespoons lightly toasted pine nuts
• 1/2 teaspoon kosher salt
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper

1. For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper.
2. Stir with a wooden spoon until smooth.
3. Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup.
4. Divide the dough into four equal pieces.
5. On a lightly floured board, with floured hands, roll each piece into a 3/4-inch-thick rope, 14 to 15 inches long, then cut each rope into 1-inch pieces.
6. Place the gnocchi on a lightly floured tray and refrigerate for 2 hours to allow the flour to hydrate and the gluten to relax.
7. For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste.
8. With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth.
9. Transfer to a bowl and add pepper to taste.
10. Bring a large pot of unsalted water to a boil over high heat.
11. Add the gnocchi and lower the heat to maintain a bare simmer.
12. Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.
13. Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency.
14. Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl.
15. Add the pesto and toss to coat evenly.
16. Serve immediately.
17. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

milk, freshly grated parmesan cheese, nutmeg, kosher salt, freshly ground white pepper, flour, flatleaf parsley, chives, fresh mint, nuts, kosher salt, extravirgin olive oil, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/ricotta-gnocchi-with-spring-herb-pesto-388164 (may not work)