pea, spinach & ricotta gnocchi with mint & pistachio pesto

My lovely little kitchen helper and I decided to cook dinner SUPER early so we could skip to the park and spend the entire afternoon playing instead.

And on the menu was a super simple supper of fried pea, spinach and ricotta gnocchi smothered in the most gorgeous and amazingly fragrant mint and pistachio pesto.

Thankfully, the processor does most of the heavy lifting in this recipe so apart from a little rolling and frying of dumplings there really isn’t much to do.  I have to say though, Miss G. really did have the best (& very messy) fun shaping our little gnocchi – our kitchen floor and bench were a floury mess but seeing her so happy cooking dinner I didn’t mind one little bit.

I’m also happy to report the kids loved loved loved this supper, the fried gnocchi and much like our beloved spinach fritters so I had a sneak suspicion they would be a hit.  Hopefully they will be at your place too!

To make your own batch of pea spinach & ricotta gnocchi with mint & pistachio pesto simply…

To make the pesto: place the mint leaves, basil, garlic, lemon zest, toasted pistachios and lemon juice into the large bowl of a food processor and process for 1-2 minutes or until combined.  With the motor running add the olive oil and a splash of water if necessary.

Pour the pesto into a bowl and set aside.

To make the gnocchi, place the ricotta, eggs, plain flour, parmesan, mint, spinach, peas, lemon zest and garlic into the large bowl of a food processor and process until combined.

Take heaped teaspoons of the mixture and roll into balls, set aside on a lightly floured plate.

Heat olive oil in a large frypan to medium heat.  Add gnocchi, in batches, and cook for 2-3 minutes (each side) or until crisp and golden.

Place the gnocchi onto a large plate lined with kitchen paper to absorb any excess oil.

Place the gnocchi into a large bowl along with the reserved peas and 3 heaped tablespoons of the pesto.  Gently mix to combine.

Place the golden gnocchi smothered in pesto onto a large serving platter, top with extra basil leaves, a grating of parmesan and enjoy x

pea, spinach & ricotta gnocchi with mint & pistachio pesto

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• Author: my lovely little lunch box
• Total Time: 35 mins
• Yield: serves 4

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Ingredients

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• PESTO:
• 2 cups mint leaves
• 1 cup basil leaves, PLUS extra to serve
• 1 clove garlic
• zest and juice of 1 lemon
• 1/2 cup (70 grams) pistachios, toasted
• 3 tablespoons extra virgin olive oil
• 2 tablespoons water
• GNOCCHI:
• 1 cup (240 grams) fresh ricotta (please use fresh firm ricotta from the deli section of your supermarket – the ricotta bought in tubs is too wet for this recipe)
• 2 eggs
• 3/4 cup (110 grams) plain flour
• 1/2 cup (40 grams) parmesan, grated, PLUS extra to serve
• 1/2 cup mint leaves
• 100 grams frozen spinach, thawed
• 2 cups (300 grams) frozen peas, blanched in recently boiled water
• zest of 1 lemon
• 1 clove garlic

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Instructions

1. To make the pesto: place the mint leaves, basil, garlic, lemon zest and juice and toasted pistachios into the large bowl of a food processor and process for 1-2 minutes or until combined.  With the motor running add the olive oil and water until combined. Pour the pesto into a bowl and set aside.
2. To make the gnocchi, place the ricotta, eggs, plain flour, parmesan, mint, spinach, 1 cup of peas, lemon zest and garlic into the large bowl of a food processor and process until combined.  Take heaped teaspoons of the mixture and roll into balls, set aside on a lightly floured plate.
3. Heat olive oil in a large frypan to medium heat.  Add gnocchi, in batches, and cook for 2-3 minutes (each side) or until crisp and golden.  Place the gnocchi onto a large plate lined with kitchen paper to absorb any excess oil.
4. Place the gnocchi into a large bowl along with the remaining peas and 3 heaped tablespoons (more if your like) of the pesto.  Gently mix to combine.  Place the golden gnocchi smothered in pesto onto a large serving platter, top with extra basil leaves, a grating of parmesan and enjoy x

• Prep Time: 20 mins
• Cook Time: 15 mins

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