Home Recipes Homemade Ricotta Lemon Gnocchi with Pistachio Pesto

Homemade Ricotta Lemon Gnocchi with Pistachio Pesto

This dish by Sandra Schuhmann features pillowy, homemade gnocchi enriched with fresh ricotta and zesty lemon, paired with an unique twist on pesto made with U.S. grown Pistachios. It’s a delightful blend of creamy textures and rich flavors of Italy and is actually very easy to prepare, making it the perfect summer meal!

Featuring U.S. grown Pistachios.

Ingredients

250g	ricotta
2	egg yolks
50g	grated parmesan plus extra for serving
90g	durum wheat semolina
1	organic lemon
	salt, pepper
2 tbsp	flour for prep
	For the Pesto:
35g	basil
30g	roasted and salted pistachios, shelled
1	small garlic clove
60ml	mild olive oil
20ml	lemon juice
20g	grated Parmesan

Step 1
For the pesto, add all the ingredients except Parmesan into blender and puree. Then stir in Parmesan and add salt to taste.
Step 2
Add ricotta, egg yolks, Parmesan and semolina into a bowl. Finely grate lemon peel and add to the mix together with salt and pepper. Mix all together with your hands until dough forms then cut into four pieces.
Step 3
Add a little flour on your work surface and roll each piece of dough into 2 cm thick rolls. Cut with sharp knife into 2-3 cm wide pieces and gently press a fork tip into each piece.
Step 4
Cook the gnocchi in boiling salt water until they swim on the surface and remove with a skimmer. Drain well. Then serve with pesto and grated Parmesan.

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Breakfast, Lunch, Sides, Vegetarian or Vegan

Homemade Ricotta Lemon Gnocchi with Pistachio Pesto

Ingredients

For the Pesto:

Step 1

Step 2

Step 3

Step 4

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