recipes
Gluten-free gnocchi with lemon and sage pesto
2021-03-20
Ingredients
For the pesto
- 100g almonds, toasted
- 8 sage leaves
- ½ red chili
- 50g Parmesan cheese
- Zest of a lemon
- 100ml Extra virgin olive oil
- 2 tbsp. mascarpone cheese
For the gnocchi
Method
To make the pesto, blitz together the almonds, sage, chili, Parmesan, lemon zest and olive oil. Put aside.
For the gnocchi, place the ricotta, 100g parmesan, eggs, gluten-free flour and nutmeg in a medium sized bowl. Season well with salt and pepper and mix together to form a dough. On a floured surface, roll out into thin sausages and cut into gnocchi. Cook in a pan of salted boiling water for 2 minutes and immediately strain. Toss with the sage mascarpone and prepared pesto and serve.
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