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Homemade ricotta gnocchi with basil-and-celery leaf pesto

20 minutes

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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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Roast vegetable tart with Parmesan cream

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: