Chef Walter Pisano, a 1999 Workshop alumnus, makes an aromatic pesto that includes neither basil nor garlic. He makes it with fresh spring herbs—parsley, chives, and mint—in place of the basil that doesn’t mature until summer. It’s lively and light, just the right complement to his feather-light gnocchi, but you could use this pesto on fresh pasta or fish as well. Chef Pisano’s gnocchi melt on the tongue when made with high-quality ricotta. At the winery, we use Bellwether Farms ricotta (see page 77), but Calabro also makes an excellent product. You may need to visit a specialty cheese shop to find fresh ricotta. Supermarket ricotta containing gums or stabilizers will not produce the most delicate gnocchi.

　　

Ingredients

serves 6

　　

Gnocchi

1 pound whole-milk ricotta

　　1/4 cup freshly grated Parmesan cheese

　　Pinch of freshly grated nutmeg

　　1/2 teaspoon kosher salt

　　Freshly ground white pepper

　　1/2 cup sifted all-purpose flour, or as needed

　　

Pesto

1 cup flat-leaf parsley leaves

　　1/4 cup sliced fresh chives

　　2 tablespoons coarsely chopped fresh mint

　　3 tablespoons lightly toasted pine nuts

　　1/2 teaspoon kosher salt

　　1/4 cup plus 3 tablespoons extra-virgin olive oil

　　Freshly ground black pepper

　　

Step 1

For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper. Stir with a wooden spoon until smooth. Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup. Divide the dough into four equal pieces. On a lightly floured board, with floured hands, roll each piece into a 3/4-inch-thick rope, 14 to 15 inches long, then cut each rope into 1-inch pieces. Place the gnocchi on a lightly floured tray and refrigerate for 2 hours to allow the flour to hydrate and the gluten to relax.

　　

Step 2

For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste. With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth. Transfer to a bowl and add pepper to taste.

　　

Step 3

Bring a large pot of unsalted water to a boil over high heat. Add the gnocchi and lower the heat to maintain a bare simmer. Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.

　　

Step 4

Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency. Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl. Add the pesto and toss to coat evenly. Serve immediately.

　　

Step 5

Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

　　The Cakebread Cellars American Harvest Cookbook