Pesto Gnocchi with Peas and Ricotta

Name: Pesto Gnocchi with Peas and Ricotta
Total time: 12 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 potatoes; 2 cloves garlic; 100 g pecorino romano cheese; 1 handful basil; 100 g pistachio meat; 1 lemon; 2 eggs; 1 cup flour; 1 cup peas; 2 tablespoons olive oil

12m

Serves 1

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Pesto Gnocchi with Peas and Ricotta

instagram.com

12m

Serves 1

Directions

1Peel and dice the potatoes.
2Boil the potatoes in salted water until tender.
3Mince the garlic and chop the basil.
4In a food processor, combine the minced garlic, pistachio meat, basil, and lemon zest. Pulse until a paste is formed.
5Riced the potatoes in a bowl.
6Add the cheese, eggs, and flour to the riced potatoes, then mix well until it forms a dough.
7Shape the dough into long rolls and cut them into gnocchi.
8Cook gnocchi until they float to the top, then drain and set aside.
9In a pan, sauté the peas in olive oil until tender.
10Add the gnocchi to the pan with the peas and toss.
11Pour the pesto over the gnocchi and peas. Mix gently.
12Serve the gnocchi and garnish with ricotta cheese and fresh basil.

Ingredients

2 potatoes
2 cloves garlic
100 g pecorino romano cheese
1 handful basil
100 g pistachio meat
1 lemon
2 eggs
1 cup flour
1 cup peas
2 tablespoons olive oil

Equipment

knifecutting boardpotmixing bowlfood processorpotato ricer

Pesto Gnocchi with Peas and Ricotta

Pesto Gnocchi with Peas and Ricotta

Directions

Ingredients

Equipment

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