Homemade Ricotta Lemon Gnocchi with Pistachio Pesto
By Sandra Schumann
Prep Time: 30 min
Cook/Bake Time: 5 min
2 egg yolks
50g grated parmesan plus extra for serving
90g durum wheat semolina
1 organic lemon
2 tbsp flour for prep
For the Pesto:
30g roasted and salted pistachios, shelled
1 small garlic clove
60ml mild olive oil
20ml lemon juice
20g grated Parmesan
For the pesto, add all the ingredients except Parmesan into blender and puree. Then stir in Parmesan and add salt to taste.
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.
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.
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.