Toasted ricotta gnocchi with pistachio pesto from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 131) by Deb Perelman

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Notes about this recipe

  • allison_rkchjv on March 19, 2026

    Delicious and very rich. Pair with a bright veggie and some acid for balance.

  • janeths on February 13, 2026

    I really enjoyed these. Not your typical gnocchi but just as delicious.

  • Skamper on March 16, 2023

    I liked this but expected the gnocchi to be a bit lighter. I used homemade ricotta. The pistachio pesto was very good. I froze half of the gnocchi and pesto. A couple of weeks later I put the gnocchi directly from the freezer into boiling water (took about 4 minutes) then transferred to a pan with the warm pesto. Both froze very well, and I preferred the gnocchi boiled vs sauteed. They tasted lighter.

  • tmitra on March 14, 2023

    This was fun to make, but if you (like I) are unfamiliar with ricotta gnocchi, it tastes like what it is: fried cheese balls. The pesto was surprisingly unremarkable. Overall, just not my thing.

  • Eleanorconroy on January 12, 2023

    This was very nice, but definitely only served 2 people in our household, not 4! I made it with a lightly dressed rocket and cherry tomato salad, which worked well to break up the richness

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