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pea, spinach & ricotta gnocchi with mint & pistachio pesto


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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

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