Description
1 cup ricotta cheese, drained
1/2 cup all-purpose flour (plus extra for dusting)
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for toasting)
1/4 cup grated Parmesan cheese (optional, for added richness)
1/2 cup pistachios, shelled and unsalted
1/4 cup fresh basil leaves
1/4 cup olive oil (for pesto)
1 garlic clove
1/4 teaspoon lemon zest
Salt and pepper to taste
Directions:
To make the gnocchi, combine the ricotta, flour, egg, salt, pepper, and Parmesan (if using) in a bowl. Mix until a dough forms.
On a lightly floured surface, roll the dough into long ropes, about 1/2 inch thick. Cut into bite-sized pieces and roll each piece with a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the top, about 2-3 minutes. Remove with a slotted
spoon and set aside.
To make the pesto, combine the pistachios, basil, olive oil, garlic, lemon zest, salt, and pepper in a food processor. Pulse until smooth, adding more olive
oil if needed to reach desired consistency.
In a skillet, heat the olive oil over medium-high heat. Add the cooked gnocchi and toast for 3-4 minutes, until golden and crispy on both sides.
Serve the toasted gnocchi with a generous dollop of pistachio pesto and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 350 kcal per serving
Servings: 2
