Ricotta Gnocchi with Lemon Basil Pesto
Rating:
★★★★★ 2 votes5
Comments:
Ingredients
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·ricotta gnocchi
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1 lbwhole milk ricotta
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2 cflour
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2eggs
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1 tspsalt
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·lemon basil pesto
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1lemon cut into pieces (just pulp not skin)
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1/2 cfresh basil packed
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1 clovegarlic
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2 Tbsppine nuts
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1/4 cparmigiano-reggiano, grated
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3 Tbspolive oil
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·salt and pepper to taste
How to Make Ricotta Gnocchi with Lemon Basil Pesto
- 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.