Ricotta Gnocchi with Lemon Basil Pesto

Malinda Coletta

By
@Professorchef

These gnocchi are light and refeshing! The perfect spring meal.


Featured Pinch Tips Video

Ingredients

ricotta gnocchi
1 lb
whole milk ricotta
2 c
flour
2
eggs
1 tsp
salt
lemon basil pesto
1
lemon cut into pieces (just pulp not skin)
1/2 c
fresh basil packed
1 clove
garlic
2 Tbsp
pine nuts
1/4 c
parmigiano-reggiano, grated
3 Tbsp
olive oil
salt and pepper to taste

Directions Step-By-Step

1
In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined.
2
Add flour and mix well.
3
Roll into snake, cut into 1/2 inch piece and make an indentation with your thumb into each gnocchi.
4
Dust with corn meal.
5
Place in boiling water when they rise to the top they are done.
6
MAKE PESTO BEFORE COOKING GNOCCHI!!
Place lemon in food processor and process till finely chopped.
7
Add basil, pine nuts and garlic blend.
8
Add cheese and drizzle olive oil in as processing.
9
In a medium hot saute pan add 2-3 tablespoons of oil and 4-5 strips of lemon zest
10
Add drained gnocchi to saute pan add prepared lemon pesto toss add some parmesan cheese. Serve hot.