Silver Beet & Ricotta Gnocchi with Pesto
Silver Beet & Ricotta Gnocchi with Pesto
This light, lively and vibrant gnocchi is so delicious it’s sure to become a favourite.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 bunch silver beet
- 2 tbsp garlic-infused olive oil
- Salt & pepper
- 400g ricotta
- ½ cup grated parmesan
- 1 tbsp lemon zest
- 1 cup flour, sifted, plus extra for dusting
- 2 eggs
- Salt & pepper
- 1 bunch basil
- 2 cloves garlic, crushed
- 3 tbsp olive oil
- 1 tbsp pine nuts, plus extra to serve
- 2 tbsp parmesan
Method
- Remove stalks from silver beet and sauté in a large frying pan over medium heat with garlic olive oil, salt and pepper for about 2 mins or until wilted. Remove from pan, wrap in paper towel and squeeze gently to remove any excess moisture.
- Set aside to cool.
- Place silver beet, ricotta, parmesan, lemon, flour, eggs and salt and pepper in a bowl and mix to form a dough.
- Dust the bench with flour, divide dough into 6 and roll into sausage shapes about 2cm thick. Slice the rolls into bite-size gnocchi.
- Place basil, garlic, olive oil, pine nuts and parmesan in a small blender and blitz until well chopped to create a pesto sauce.
- Heat a large pot of salted water over high heat and bring to a boil, add gnocchi and cook until they float.
- Drain and divide between plates. Top with pesto, extra pine nuts and parmesan.
- Tip: If you don’t want to make the pesto, use a good-quality store-bought one.
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