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Chef Sarah Grueneberg's Gnocchetti con Pesto
Category
Pasta
Servings
4
Prep Time
45 minutes
Cook Time
15 minutes
From Michelin star– and James Beard Foundation Award–winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, comes a vibrant and authentic take on a Ligurian classic: Gnocchetti con Pesto.
This dish celebrates the bold simplicity of Italian cooking, featuring fresh basil, Parmigiano-Reggiano, pine nuts, and extra-virgin olive oil blended into a silky, aromatic pesto. Tossed with Monteverde's very own Gnocchetti pasta and finished with a touch of butter for richness, it’s a masterclass in balance and flavor. Serve it as a quick weeknight dinner or a centerpiece for guests and bring a taste of Monteverde to your own kitchen.
Author:Chef Sarah Grueneberg
Ingredients
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1 package Monteverde Gnocchetti Pasta
2 Tbs Kosher Salt
4 Tbs cold butter, unsalted, cubed
1 cup Basil Pesto
1/2 cup whole ricotta
1/4 cup grated pecorino, for garnish
2 Tbs toasted pine nuts, preferably Italian
1 oz basil leaves (3 cups loosely packed), preferably Genovese-style
1 oz parsley leaves (about 1 cup)
1 small garlic clove
1/2 cup fruity, mild extra-virgin olive oil (plus a touch more if needed)
1/2 teaspoon flaky sea salt
1/3 cup freshly grated Parmigiano-Reggiano cheese
1⁄4 cup freshly grated Pecorino Romano cheese
Basil Pesto
Directions
For the Gnochetti:
Bring a large pot of water to boil, season with kosher salt. Add the pasta to the water and cook 1 minute less than directions specify. Using a skimmer, remove cooked pasta from pot and place in a large sauce pot or sauté pan, along with a 1/4 cup of the pasta water over medium heat. Stir cubed butter into the sauce until thickened. Add basil leaves and serve in bowls, then drizzle basil pesto on top (about 1/4 cup per bowl). Garnish each bowl with a few spoonfuls of ricotta, grated pecorino and toasted pine nuts.
For the Basil Pesto:
Place blender jar in freezer to chill. Meanwhile, submerge the herbs in a large bowl of cold water add a few ice cubes; let stand 5 minutes. Using hands, gently lift leaves from water. Repeat again, using fresh cold water. Let soak for 15 minutes. Remove blender jar from freezer. Place the garlic, salt and oil in the blender and blend until smooth. Working in batches, lift herbs from water, shaking excess but not all water from leaves (a bit of water will make a smooth pesto) add to blender. Blend using short pulses for each addition, just to breakdown the larger leaves (do not over-blend.) Finally, add the cheeses, and blend on medium high until smooth. Remove and place over an ice bath and chill until cold. Reserve for drizzling over your favorite pasta.
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