Ricotta Gnocchi with Lemon Basil Pesto

Name: Ricotta Gnocchi with Lemon Basil Pesto
Cuisine: Italian
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

By Malinda Coletta
@Professorchef

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

Rating:

★★★★★ 2 votes5

Comments:

25 Comments

Ingredients

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·

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

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