Scale
Ingredients
- 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
- 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.
- 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.
- 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 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