recipes
Ricotta Gnocchi with pistachio pesto
2022-04-20
Ingredients
For the pesto
- 1 handful fresh baby spinach leaves
- 1 handful basil leaves
- 2 tbsp. chopped dill
- Zest 1 lemon plus juice ½
- 50g pistachios (Lamb brand)
- 50g pine nuts (Lamb brand)
- 50g Parmesan cheese (Galbani)
- 150-200ml extra virgin olive oil (Olitalia)
- Salt and pepper to taste
For the ricotta gnocchi
- 250g ricotta (Galbani)
- 60 grated Parmesan (Galbani)
- 80-100g plain flour (Lamb brand)
- Salt to taste
- 1 egg (Le Naturelle)
- 2 tbsp. mascarpone cheese (Galbani)
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Method
Start by making the pesto. Just blitz all the ingredients together, adding in enough olive oil to make a nice pesto. Next, make the gnocchi by mixing together the ricotta, flour, Parmesan, egg and salt in a bowl using a spoon to form a dough. Turn out onto a floured work surface and roll into cigars and cut into pieces. Meanwhile, heat the mascarpone cream in a large pan to melt and mix in 2 tbsp. of the pistachio pesto. Heat another deep pan of boiling water and cook the gnocchi for just 2 minutes. Carefully place into the pan with the pesto cream, coat well and serve into 2 deep plates. Decorate with extra drizzled pesto and fresh herbs
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