RICOTTA GNOCCHI WITH LEMON BASIL PESTO

Ricotta Gnocchi with Lemon Basil Pesto image

Provided by Malinda Coletta

Number Of Ingredients 13

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ricotta gnocchi
1 lb whole milk ricotta
2 c flour
2 eggs
1 tsp salt
lemon basil pesto
1 lemon cut into pieces (just pulp not skin)
1/2 c fresh basil packed
1 clove garlic
2 Tbsp pine nuts
1/4 c parmigiano-reggiano, grated
3 Tbsp olive oil
salt and pepper to taste

Steps:

1. In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined.
2. Add flour and mix well.
3. Roll into snake, cut into 1/2 inch piece and make an indentation with your thumb into each gnocchi.
4. Dust with corn meal.
5. Place in boiling water when they rise to the top they are done.
6. MAKE PESTO BEFORE COOKING GNOCCHI!! Place lemon in food processor and process till finely chopped.
7. Add basil, pine nuts and garlic blend.
8. Add cheese and drizzle olive oil in as processing.
9. In a medium hot saute pan add 2-3 tablespoons of oil and 4-5 strips of lemon zest
10. Add drained gnocchi to saute pan add prepared lemon pesto toss add some parmesan cheese. Serve hot.