Name: Ricotta and parmesan gnocchi with cashew pesto
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Ricotta and parmesan gnocchi; 500 gram ricotta; 1 cup finely grated parmesan; 1/2 cup plain flour; 2 eggs; 1 tablespoon olive oil; baby rocket leaves and shaved parmesan, to serve; Cashew and rocket pesto; 2 cup baby rocket leaves; 1 cup unsalted cashews, toasted; 1/4 cup olive oil; 2 garlic cloves, quartered; 1 lemon, finely grated rind and juice

Ricotta and parmesan gnocchi with cashew pesto

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Serves 4

Prep

25M

Cook

15M

Total

40M

Ingredients

Ricotta and parmesan gnocchi

500 gram ricotta

1 cup finely grated parmesan

1/2 cup plain flour

2 eggs

1 tablespoon olive oil

baby rocket leaves and shaved parmesan, to serve

Cashew and rocket pesto

2 cup baby rocket leaves

1 cup unsalted cashews, toasted

1/4 cup olive oil

2 garlic cloves, quartered

1 lemon, finely grated rind and juice

Method

1.In a large bowl, combine ricotta, parmesan, flour, eggs and oil. Season to taste. Spoon level tablespoonfuls of gnocchi mixture onto trays. Chill for 1 hour.

2.Place rocket, cashews, oil, garlic, rind and juice in a food processor or blender. Blend until smooth. Season to taste.

3.Cook gnocchi in batches in a large saucepan of boiling, salted water for 4-5 minutes until they float to the top. Remove with a slotted spoon and place in a bowl.

4.Serve gnocchi topped with the pesto. Garnish with rocket and shaved parmesan.

Cook gnocchi in batches of about 6. Add a slurp of olive oil to the water to prevent them sticking together. Accompany with salad and fresh, crusty bread if liked.
Note

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Ingredients

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