Silver Beet & Ricotta Gnocchi with Pesto

Silver Beet & Ricotta Gnocchi with Pesto

By: Raquel Neofit

This light, dynamic and lively gnocchi is so tasty it’s sure to endedupbeing a preferred.

Ingredients

• 1 lot silver beet
• 2 tablespoon garlic-infused olive oil
• Salt & pepper
• 400g ricotta
• ½ cup grated parmesan
• 1 tablespoon lemon passion
• 1 cup flour, sorted, plus additional for cleaning
• 2 eggs
• Salt & pepper
• 1 lot basil
• 2 cloves garlic, crushed
• 3 tablespoon olive oil
• 1 tablespoon pine nuts, plus additional to serve
• 2 tablespoon parmesan

Method

• Remove stalks from silver beet and sauté in a big frying pan over medium heat with garlic olive oil, salt and pepper for about 2 minutes or upuntil wilted. Remove from pan, wrap in paper towel and capture carefully to getridof any excess wetness.
• Set aside to cool.
• Place silver beet, ricotta, parmesan, lemon, flour, eggs and salt and pepper in a bowl and mix to type a dough.
• Dust the bench with flour, divide dough into 6 and roll into sausage shapes about 2cm thick. Slice the rolls into bite-size gnocchi.
• Place basil, garlic, olive oil, pine nuts and parmesan in a little mixer and blitz till well sliced to produce a pesto sauce.
• Heat a big pot of salted water over high heat and bring to a boil, include gnocchi and cook upuntil they float.
• Drain and divide inbetween plates. Top with pesto, additional pine nuts and parmesan.
• Tip: If you puton’t desire to make the pesto, usage a good-quality store-bought one.