Homemade ricotta gnocchi with basil-and-celery leaf pesto
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- Abigail Donnelly
- 4
- Easy
- Meat-free
- 20 minutes
- 20 minutes
- Mullineux Kloof Street Old Vine Chenin Blanc 2014
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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