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ricotta gnocchi with lemon basil pesto

(2 ratings)
Professorchef avatar
Recipe by
Malinda Coletta
@Professorchef
North Providence, RI

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

(2 ratings)

Ingredients For ricotta gnocchi with lemon basil pesto

  • 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

  • 1
    In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined.
  • 2
    Add flour and mix well.
  • 3
    Roll into snake, cut into 1/2 inch piece and make an indentation with your thumb into each gnocchi.
  • 4
    Dust with corn meal.
  • 5
    Place in boiling water when they rise to the top they are done.
  • 6
    MAKE PESTO BEFORE COOKING GNOCCHI!! Place lemon in food processor and process till finely chopped.
  • 7
    Add basil, pine nuts and garlic blend.
  • 8
    Add cheese and drizzle olive oil in as processing.
  • 9
    In a medium hot saute pan add 2-3 tablespoons of oil and 4-5 strips of lemon zest
  • 10
    Add drained gnocchi to saute pan add prepared lemon pesto toss add some parmesan cheese. Serve hot.
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