Speedy ricotta & rocket gnocchi with herb pesto

Speedy ricotta & rocket gnocchi with herb pesto

By
From
Love Your Lunches
Makes
2 Lunch portions
Photographer
Bec Dickinson

A simple mix and fry method that welcomes the rustic cook in all of us.

Ingredients

Quantity Ingredient

For the pesto

Quantity Ingredient
1 bunch fresh basil
1 bunch fresh mint
2 tablespoons whole almonds, plus extra to garnish
4 tablespoons grated parmesan
2 small garlic cloves
1 lemon, juiced
210ml olive oil
salt
freshly ground black pepper

For the gnocchi

Quantity Ingredient
70g rocket, roughly chopped
250g ricotta
5 tablespoons grated parmesan, plus extra to garnish
1 large egg yolk
1 lemon, zested
100g plain flour
80ml olive oil, plus extra for frying
salt
freshly ground black pepper

Method

  1. Make the pesto by blitzing all the ingredients in a food processor until everything is thoroughly combined. Season to taste. Pour into a small bowl and set aside.
  2. To make the gnocchi, mix together the rocket, ricotta, Parmesan, egg yolk, lemon zest, flour and 2 tablespoons of the olive oil. Stir to form a thick dough and season to taste.
  3. Heat a large frying pan (skillet) over a high heat with the remaining oil, and drop a large tablespoon of the gnocchi mixture into the pan. Cook for 2 minutes either side or until golden, crispy and firm to touch. Continue this process in batches until all the gnocchi is cooked, adding more oil to the pan if necessary, and draining the cooked gnocchi on paper towel.
  4. Toss the gnocchi in the pesto and portion into lunch boxes. When ready to eat, reheat the gnocchi in a microwave until heated through and serve with almonds and Parmesan.

Note

  • Vegetarian
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