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Fresh Herb Ricotta and Pistachio Pesto Gnocchi

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Servings Number 4 - 6 people
Prep Time 00h 15
Cooking Time 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

  1. 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
  2. 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.
  3. Reserve 1 cup water and drain. Place gnocchi back in casserole and stir in pesto. Add enough reserved water for your desired creaminess
  4. Stir in lemon juice and top with grated parmigiano regianno.
  5. Garnish with fresh basil and serve immediatel
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