Parsley Pesto & Ricotta Gnocchi ..::.. Episode 01

In the debut episode of a revival of an original WSFW radio show, Jim and Marilyn Bero welcome you to Healthy Cooking with your Friendly Italians on FingerLakes1.TV. This week, learn how to make a delicious, versatile, Parsley Pesto and learn how to save it to use for weeks into the future. What would the pesto go with? How about easy to make poached Ricotta Gnocchi? Also, some pasta basics and stories from the Barilla plant.

Learn to make these recipes and more on this week’s debut episode.

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E-Mail Jim & Marilyn at

PARSLEY PESTO with Walnuts or Pecans or Almonds

In a food processor add:
– 2 cups parsley
– 1 cup toasted nuts
– 3/4 cup grated parmigiano
– 1 cup scallions (use white and green parts)
– 1 tsp salt

Turn food processor on and slowly add 1/2 cup of olive oil.
Process into a paste
Add 2 tsp Lemon Juice and 3 tblsp of Water

* You can place on a sheet of plastic wrap, roll and freeze.


In a food processor, add and mix:
– 1 15 oz. container of Riccota
– 1 tsp sale
– 1/2 tsp pepper
– 2 eggs
– 1/2 cup Parmesan cheese
– 1 cup Flour

Add to the mixture 4 tblsps of Scallions.

Heat a pot of water to boil. Drop 1 tbs of mixture into water, simmer for 10 minutes (Gnocchi will float when they are done). Use 2 kitchen table spoons to form gnocchis.

Place cooked gnocchi in ice water to cool. Drain & refrigerate 30 minutes.

Heat oven to 400 degrees.
Place gnocchi in a single layer in a baking dish and add your favorite sauce. Bake for 25 minutes and garnish with cheese.