Ricotta Gnocchi with Lemon Basil Pesto

1
Malinda Coletta

By
@Professorchef

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

Rating:
★★★★★ 2 votes
Comments:

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

How to Make Ricotta Gnocchi with Lemon Basil Pesto

Step-by-Step

  • 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.

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