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Italian recipes

Homemade ricotta gnocchi with basil-and-celery leaf pesto

20 minutes

Homemade ricotta gnocchi with basil-and-celery leaf pesto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

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

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.

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Fried cauliflower

Baked caramelised apples and custard

Citrus pork with cabbage and sesame

Naartjie-and-cardamom milk tart with candied citrus peel

Baked caramelised pear stack

Lemony squid with baby leaves and bruschetta

Lamb chops with lemon, lettuce and peas on pasta

Lentil soup with chickpeas and lamb meatballs

Pickled fish rotis with apple and beetroot raitas

Pomegranate-and-red-apple sangria

Caponata and fresh tomato salad

Rosemary lamb lollipops with beetroot tzatziki

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Ingredients

Method

To make the homemade ricotta gnocchi: