Ricotta Gnocchi with Pesto

Instructions

1. Drain the ricotta
   Place the ricotta in a fine-mesh sieve lined with cheesecloth over a bowl. Let it drain for at least 30 minutes or overnight in the refrigerator to remove excess moisture.
2. Make the gnocchi dough
   In a large bowl, combine the drained ricotta, egg, Parmesan, nutmeg, and salt. Mix well until smooth. Gradually add the flour, folding it in gently until a soft, slightly sticky dough forms. Be careful not to overmix or the gnocchi will become tough.
3. Shape the gnocchi
   Dust a work surface with flour. Divide the dough into 4 equal portions. Roll each portion into a rope about 2cm (3/4 inch) thick. Cut each rope into 2.5cm (1 inch) pieces. Optionally, roll each piece against the tines of a fork to create ridges, which will help the sauce cling better.
4. Prepare the pesto
   In a food processor, combine the basil, garlic, and pine nuts. Pulse until coarsely chopped. With the machine running, slowly drizzle in the olive oil until smooth. Transfer to a bowl and stir in the Pecorino Romano cheese. Season with salt and pepper to taste.
5. Cook the gnocchi
   Bring a large pot of salted water to a gentle boil. Working in batches, add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and place in a warm serving bowl.
6. Serve
   Gently toss the warm gnocchi with the fresh pesto sauce. Divide among serving plates and sprinkle with additional grated Parmesan cheese. Serve immediately.