Ricotta Gnocchi with Basil Pesto

Instructions

• For pesto, place garlic, salt and pinenuts into a small food processor and pulse to form a paste.
• Add basil and pulse until finely chopped.
• Drizzle in the olive oil with the motor running and process until combined.
• Add parmesan and pulse to combine. Transfer to a small bowl and set aside.
• Bring a large pot of salted water to the boil.
• Place ricotta, egg, salt and parmesan into a large bowl and mix with your hands until combined.
• Add flour and mix until just combined (avoid over mixing).
• Transfer the dough to a lightly floured bench and cut into four equal pieces.
• Roll each piece into a 1.5cm diameter ‘rope’ and cut into 2cm lengths with a lightly floured butter knife. Place finished gnocchi onto a floured tray
• Cook the gnocchi in batches in the boiling, salted water until they rise to the surface. Remove with a slotted spoon and place into a large bowl.
• Stir through the pesto, adding a little of the pasta cooking water to loosen the sauce.
• Serve gnocchi garnished with extra basil leaves and pinenuts.