With a name like Caponigro, no one would doubt Jessica is Italian. Anyone needing further convincing would simply have to try her gnocchi recipe, passed down through her family. When we arrived we were promptly offered prosecco and enjoyed a tour of Jessica’s unique apartment decorated with artwork, artifacts, and other curiosities.

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Back in the kitchen, we munched on olives and cheese while being regaled with tales of giant hunks of parmesan cheese right of the wheel showing up in the mail on a regular basis so that Jessica would never run out of the family’s favorite cheese. It makes me wish my family had a favorite cheese to keep on hand. My family keeps me in supply of maple syrup, so I can’t complain.

Gnocchi w/Pesto
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For the Pesto
  1. Olive oil
  2. 2 Cups of Basil
  3. 1/4-1/2 Cup Parmesan, shredded
  4. Salt/Pepper
  5. 3 Cloves of Garlic
  6. 1/4 Walnuts
For the Gnocchi
  1. 4 1/2 Cups Flour
  2. 2 Eggs
  3. 1 1/2 lbs(ish) Ricotta Cheese
  4. 1 tsp Salt
  5. 1 tsp Pepper
  6. 1/2 Cup Parmesan
For the Pesto
  1. 1. Use a food processor (or blender in a pinch) to mix the pesto ingredients.
  2. Jessica says: "You just throw the ingredients together, and if it tastes good you did a good job."
  3. 2. Place all ingredients into the food processor and add olive oil until it combines.
For the Gnocchi
  1. 1. Get a medium pan of water boiling.
  2. 2. Mix all the ingredients until combined.
  3. 3. The dough should be firm not sticky. Add in small amounts of flour if your dough seems sticky.
  4. 4. Break off a handful of dough and roll it into a rope on the counter.
  5. 5. Cut the rope into 1 inch segments.
  6. 6. Place segments on a floured surface and work until all the dough is gone.
  7. 7. Cook the gnocchi in batches for approximately 2-4 minutes. The gnocchi will float to the top of the water, and appear slightly 'poofed.'
Notes
  1. Stir the pesto and gnocchi together in a large bowl and serve.
  2. Sprinkle parmesan over the top.
Inside the Artist's Kitchen http://insidetheartistskitchen.com/blog/
Some visual tips on rolling the gnocchi:

Break off a handful and roll out into a thin tube, then cut into bits.
Break off a handful and roll out into a thin tube, then cut into bits.
If you don't have a fancy gnocchi board you can use a fork. Gently indent your gnocchi.
If you don’t have a fancy gnocchi board you can use a fork. Gently indent your gnocchi.

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Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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