Gnocchi with Basil Pesto
Pasta and Pizza • Italian
Description
Gnocchi with Basil Pesto
Ingredients
- Spinach 5 oz
- Ricotta cheese 5 oz
- Pizza Flour 0 oz
- Nutmeg a pinch
- Chicken Egg 1 piece
- Pistachios 0 oz
- Basil 1 bunch
- Parmesan Cheese 5 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.
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