Ricotta Gnocchi with Lemon Basil Pesto
These gnocchi are light and refeshing! The perfect spring meal.
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- ricotta gnocchi
- 1 lb
- whole milk ricotta
- 2 c
- 1 tsp
- lemon basil pesto
- lemon cut into pieces (just pulp not skin)
- 1/2 c
- fresh basil packed
- 1 clove
- 2 Tbsp
- pine nuts
- 1/4 c
- parmigiano-reggiano, grated
- 3 Tbsp
- olive oil
- salt and pepper to taste
1In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined.
2Add flour and mix well.
3Roll into snake, cut into 1/2 inch piece and make an indentation with your thumb into each gnocchi.
4Dust with corn meal.
5Place in boiling water when they rise to the top they are done.
6MAKE PESTO BEFORE COOKING GNOCCHI!!
Place lemon in food processor and process till finely chopped.
7Add basil, pine nuts and garlic blend.
8Add cheese and drizzle olive oil in as processing.
9In a medium hot saute pan add 2-3 tablespoons of oil and 4-5 strips of lemon zest
10Add drained gnocchi to saute pan add prepared lemon pesto toss add some parmesan cheese. Serve hot.