Ingredients

Method

• 750 g ricotta
• 120 g cake flour
• 2 free-range eggs
• 2 T basil, roughly chopped
• 2 t baking powder
• ½ t ground cloves
• Salt, to taste
• Parmesan, for sprinkling
• Extra virgin olive oil, for drizzling
For the basil-and-celery leaf pesto, blend:
• 30 g basil
• celery, the leaves of 1 bunch
• 50 g almonds
• 1 garlic clove, finely chopped
• 4 T Parmesan, grated
• ½ cup extra virgin olive oil
• ½ lemon, juiced
• Salt, to taste

Method

Ingredients

To make the homemade ricotta gnocchi:

Place the ricotta, flour, eggs, basil, baking powder, cloves and salt in a large mixing bowl and mix by hand. Allow the mixture to rest for 15 minutes.

Bring a large saucepan of salted water to the boil. Using 2 spoons, mould the mixture into rough balls and gently drop into the boiling water. Once the gnocchi rise to the surface, remove them using a slotted spoon and set aside.

Divide the gnocchi between plates, spoon over the pesto, sprinkle with Parmesan and drizzle with extra virgin olive oil.

Discover more homemade gnocchi recipes here.