Spinach & Ricotta Gnocchi with Nut Free Pesto
Spinach & Ricotta Gnocchi with Nut-Free Pesto
A light, vibrant and incredibly comforting homemade gnocchi dish. Made simple, fresh, and full of flavour.
Ingredients
For the Nut-Free Pesto
- 2 cloves garlic
- ⅓ cup pepitas
- 20 g Parmigiano Reggiano
- 2 cups basil leaves
- 60 g baby spinach
- ½ tsp salt
- Juice of 1 lemon
- ⅓ cup extra-virgin olive oil
For the Ricotta & Spinach Gnocchi
- 150 g baby spinach
- 500 g ricotta drained if very wet
- ¾ cup finely grated parmesan
- 1 egg
- 1½ cups plain flour
- ¾ tsp salt
- Extra ½ cup flour for rolling and shaping
To Serve
- Pan-seared prawns with salt, pepper, olive oil
- Extra parmesan
- Fresh basil
- Olive oil
Instructions
Make The Pesto
- Add the garlic, pepitas and parmesan to a food processor and blend until roughly chopped.
- Add basil, baby spinach, salt and lemon juice.
- Add the olive oil and blend until the pesto is smooth, glossy and vibrant.
- Set aside while you prepare the gnocchi.
Make the Spinach & Ricotta Gnocchi
- Add spinach to a pan over medium heat until just wilted. Transfer to a clean tea towel and squeeze out as much liquid as possible.
- Place the wilted spinach and parmesan into your processor and blend into a fine green paste.
- Add ricotta, egg, flour and salt. Process briefly until a soft, cohesive dough forms. Avoid over-mixing.
- Dust your bench with the extra flour.
- Divide the dough into sections and roll into long logs about 2 cm thick.
- Cut into gnocchi pieces and shape with a fork or gnocchi paddle (optional).
Cook & Bring The Dish Together
- Bring a pot of salted water to a boil.
- Drop the gnocchi in and cook until they float (1–2 minutes).
- Lift out with a slotted spoon straight into a pan with warmed pesto.
- Toss gently to coat, adding a splash of pasta water if needed.
- If serving with prawns, pan-fried them with salt, pepper and olive oil and add them to the gnocchi.
Notes
Make sure you squeeze the spinach very dry to avoid a wet dough.
If the dough feels too sticky, add a little extra flour while shaping (not in the processor, and not too much or the gnocchi will be tough).
Store leftover pesto in the fridge for up to 4 days.
Gnocchi can be frozen raw, and cooked straight from frozen until they float.
If the dough feels too sticky, add a little extra flour while shaping (not in the processor, and not too much or the gnocchi will be tough).
Store leftover pesto in the fridge for up to 4 days.
Gnocchi can be frozen raw, and cooked straight from frozen until they float.
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