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Fresh Herb Ricotta and Pistachio Pesto Gnocchi
4 - 6 people
00h 15
00h 05
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Ingredients and Method
Ingredients
- 2 cups fresh basil leaves + extra for garnis
- 1 cup fresh mint leave
- 1 cup fresh dil
- 2 large garlic cloves roughly chopped
- 1/3 cup raw unsalted pistachio
- 1/2 cup ricotta cheese
- 1/2 tsp salt
- 1/3 cup extra-virgin olive oil
- 1 kg potato gnocchi
- 1 cup gnocchi water
- Juice of half a lemon
- 1/4 cup parmigiano regianno, grate
Method
- Place fresh herbs, garlic, pistachios, ricotta and salt in a food processor, pulse until just blended. With the motor running, slowly pour in olive oil until blended. Set aside
- Fill (4L) casserole with water and bring to a boil. Season with 1 tsp salt and add in gnocchi. Cook for 2-3 minutes or until pillowy soft.
- Reserve 1 cup water and drain. Place gnocchi back in casserole and stir in pesto. Add enough reserved water for your desired creaminess
- Stir in lemon juice and top with grated parmigiano regianno.
- Garnish with fresh basil and serve immediatel
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