Silver Beet & Ricotta Gnocchi with Pesto

Silver Beet & Ricotta Gnocchi with Pesto

1 minute, 22 seconds Read

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.


  • 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


  • 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.


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Raquel Neofit

Raquel Neofit

Freelance author & editor for the food, charm, travel & cultivation markets.

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