3/4 cup packed chopped herbs (parsley, cilantro, basil)
2 tablespoons minced green onions
15 ounces fresh ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup flour
For Salsa Verde:
1 cup chopped, packed herbs (parsley, cilantro, and basil if in season)
1 generous tablespoon minced green onion
1 clove minced garlic
1 large pinch red pepper flakes
1 tablespoon lemon juice
Salt and pepper to taste
1/2 cup extra virgin olive oil
Combine all ingredients except flour and mix well. Stir in flour.
On a floured surface with floured hands roll a small amount of dough into a log about 1/2 inch in diameter. Cut on the diagonal into 1 1/4 inch pieces. Transfer pieces to baking sheet.
Ready a sauté pan with 2 tablespoons of olive oil. Working in batches, cook gnocchi in a large pot of simmering salted water until gnocchi float to surface. Continue to cook about 1-2 minutes longer.
Using slotted spoon transfer gnocchi to heated sauté pan. Cook for about 1-2 minutes shaking pan to turn and to keep gnocchi from sticking. Transfer to individual plates dotted with salsa verde.
For Salsa Verde
Combine all ingredients and taste for seasoning and brightness (lemon juice).
SERVINGS: Serves 8 as a first course or side dish
SOURCE: Recipe courtesy of Chef Cheryl Simons of Kuumbwa Jazz Center