VEGETARIAN

Gnocchi with Basil Pesto

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Gnocchi with Basil Pesto

Ingredients

Spinach - 2.6 oz
Ricotta cheese - 4.4 oz
Pizza Flour - 1.8 oz
Nutmeg - a pinch
Chicken Egg - 1 piece
Pistachios - 0.9 oz
Basil - 1 bunch
Parmesan Cheese - 2.6 oz
Olive Oil - 6 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

To prepare the pesto, evenly toast the pine nuts in a dry skillet (5 minutes), stirring. Transfer to a plate and let cool. Place the nuts in a blender with the basil and grated Parmesan. Slowly add the olive oil, season with salt and pepper.

Step 2

Bring salted water to a boil. Finely chop the spinach leaves, place them in a bowl, add grated Parmesan, ricotta, flour, and egg. Add salt, pepper, sprinkle with nutmeg, and mix with your hands.

Step 3

Knead like dough, then place on a floured board. Roll into a long tube about 1 centimeter thick, then cut into pieces of 2 centimeters.

Step 4

Drop the gnocchi into boiling water and cook for 3–4 minutes until they float.

Step 5

Rinse the gnocchi, drain the water from the pot, place the gnocchi back in the pot, and pour in the pesto. Mix well. Serve in deep bowls, sprinkled with grated Parmesan.