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Ricotta gnocchi with wild garlic and walnut pesto
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 25 mins
Cook: 12 mins
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Allow wild garlic to shine in this vibrant walnut and basil pesto that makes an elegant topping to homemade ricotta gnocchi
Vegetarian
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Try this recipe for ricotta gnocchi with wild garlic and walnut pesto, then try our lamb, pea and wild garlic lasagne, Jersey Royals with wild garlic and wild rice and mushroom risotto with roast garlic. Now try more gnocchi recipes and wild garlic recipes.
Ricotta gnocchi with wild garlic and walnut pesto recipe
Ingredients
Nutrition
-
220g plain flour
-
25g pecorino (or veggie alternative)
grated, plus extra to serve
-
1 lemon
zested
-
250g ricotta
drained
-
1 egg yolk
-
25g unsalted butter
PESTO
-
75g wild garlic
washed
-
35g basil
torn
-
60g walnuts
toasted and roughly chopped
-
100ml good quality extra virgin olive oil
-
30g pecorino (or veggie alternative)
grated
Nutrition: per serving
- kcal678
- fat45.9g
- saturates11.8g
- carbs45.4g
- sugars2.3g
- fibre3.6g
- protein19g
- salt0.8g
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Method
-
step 1
Put the wild garlic, basil and walnuts in a food processor, and pulse to combine. With the food processor running, pour in the olive oil and blend until smooth and vibrant green. Season well, then stir in the pecorino and season well with salt and black pepper.
-
step 2
For the gnocchi, sift the flour into a large bowl, then stir in the pecorino, lemon zest, ricotta, egg yolk and a pinch of salt. Bring together with your hands to make a soft dough. Knead well until smooth.
-
step 3
Divide the dough into 10g balls, then indent each ball with the back of a fork – this helps the sauce cling to the gnocchi.
-
step 4
Simmer the gnocchi in plenty of salted water for 7-9 mins or until floating and twice their original size. When cut open, they should look fluffy and a uniform colour.
-
step 5
In a separate frying pan over a medium heat, pour in 50ml of the gnocchi cooking water and melt in the butter. Add half of the pesto (keep the rest for another time, it will keep frozen for three months, or chilled for one week) and mix well. Mix the gnocchi into the pesto.
-
step 6
Split between two bowls and top with more grated pecorino, if you like.
Now try more recipes with pesto.
Authors
Helena Busiakiewicz
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