- 1 dry ricotta
- 1 large egg
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- fresh grated nutmeg
- 1 cup lightly packed fresh mint leaves
- ¼ cup pine nuts, toasted
- 1 garlic clove
- ¼ cup olive oil
- 2 tablespoons freshly grated Parmesan
- salt and freshly ground black pepper
- 6 baby zucchini, split lengthwise
- 6 patty pan squash, cut into ¼
- 12 heirloom cherry tomatoes
- 2 tablespoons extra virgin olive oil
Fresh from the garden – check out this delightful mint pesto gnocchi dish tossed with seasonal veggies. We were in Napa for this year’s harvest and in the midst of all the excitement caught up with the chef at Brix… one of the most popular restaurants in the valley. Gnocchi can be tricky. Watch the simple steps he follows for foolproof gnocchi, and no doubt you’ll be inspired with the beautiful, colorful presentation!
Beat the egg and add it to the ricotta in the bowl of a stand mixer fitted with a paddle attachment. Add the flour, cheese, salt and grated nutmeg and combine until the dough just comes together. Check the dough for seasoning. Remove the dough onto a floured surface and roll the dough into logs and cut them into 1” pieces. Bring water to a boil and blanch the gnocchi for 2 minutes to cook and shock in an iced water bath. Reserve.
Bring water to a boil and blanch the mint leaves for 1 minute and shock in an iced water bath. Blend the mint, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
Heat a sauté pan over medium heat and sauté the squash until they have color. Add the gnocchi and continued to sauté until lightly browned. Add the cherry tomatoes, toss, and season with salt & pepper. Divide between six warmed bowls and garnish with some mint pesto & parmesan.