Pesto Ricotta Gnocchi (Senza Uovo)

Soft and delicate, this Pesto Ricotta Gnocchi is prepared without eggs using creamy ricotta and fine European flour. Tossed in fresh basil pesto and finished with warm cherry tomatoes, it is a light and flavourful pasta dish.

Serves

1 portion

Preparation Time

35 minutes

INGREDIENTS

250 g well-drained ricotta
60 g 00 flour
30 g Parmigiano Reggiano, grated
Pinch salt
Pinch nutmeg
30 g fresh basil leaves
20 g pine nuts
60 ml extra virgin olive oil
3 whole cherry tomatoes
10 ml extra virgin olive oil

METHOD

Place the ricotta, Parmigiano Reggiano, salt, and nutmeg in a bowl and mix until combined. Add the flour gently and mix to form a soft dough. Shape into small gnocchi pieces.

Bring salted water to a boil and cook the gnocchi until they float to the surface. Remove and set aside.

Prepare the pesto by blending the basil leaves, pine nuts, Parmigiano Reggiano, and olive oil until smooth.

Heat olive oil in a pan and warm the cherry tomatoes gently. Add the cooked gnocchi and toss with the pesto. Plate and finish with the warm cherry tomatoes on top.