Gnocchi, pesto & fresh greens
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Ingredients
400 gr Fresh Gnocchi
80 gr Basil leaves
80 ml Olive oil
40 gr Pine & Walnuts (1:1)
60 gr Parmesan
1 clove Garlic
To taste Coarse seasalt
50 gr Butter
2 Baby courgettes
150 gr Peas
250 gr Broad beans
1 Lemon
200 gr Ricotta
Preparation
Make the pesto
Toast the pine nuts. Then pulse the basil leaves, garlic, 40 gr parmesan, olive oil, pine nuts and possibly walnuts in a food processor until the right consistency. Season with coarse sea salt.
Frying the courgette & gnocchi
Beat the ricotta with a whisk until it becomes a smooth, airy spread. Then fry the Courgette on a high heat golden brown. Take from the pan and then fry the Gnocchi until golden brown in a pan. Add the butter with the zucchini. Then add the peas and beans and some water. Turn off the heat and stir the pesto into the gnocchi.
Finishing the dish
Spread a wide layer of ricotta on each plate. Place the gnocchi in the middle. Sprinkle with the lemon juice and grate the remaining Parmesan over the plates.
