Homemade Ricotta Lemon Gnocchi with Pistachio Pesto

By Sandra Schumann

Homemade Ricotta Lemon Gnocchi with Pistachio Pesto

Prep Time: 30 min
Cook/Bake Time: 5 min





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


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.



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