Ingredients:
1 cup ricotta cheese
2 cups finely grated vegetarian parmesan-style cheese
¾ cup All-purpose flour
2 cups fresh basil leaves
½ cup extra virgin olive oil
⅓ cup pine nuts (can also use chopped, toasted walnuts)
Salt
Black pepper
1 tbsp Butter
1 tbsp Vegetable oil
1 Lemon
1 cup ricotta cheese
2 cups finely grated vegetarian parmesan-style cheese
¾ cup All-purpose flour
2 cups fresh basil leaves
½ cup extra virgin olive oil
⅓ cup pine nuts (can also use chopped, toasted walnuts)
Salt
Black pepper
1 tbsp Butter
1 tbsp Vegetable oil
1 Lemon
Total cooking time:
60 mins
Recipe:
60 mins
Recipe:
- Add the ricotta cheese and grated parmesan to a mixing bowl and mix well
- Add the flour and a pinch of salt and pepper, and mix again until just combined into a light dough
- Turn the dough out onto a clean, floured table and using a little more flour, bring the dough into a ball, and flatten it into a disc
- To divide the mixture into 8 even pieces, cut the disc into quarters, then cut each quarter in half again
- Roll each piece of dough into a thin snake using more flour if needed to stop it sticking and cut into chunks around an inch in length
- Bring a large pan of water to the boil, and drop in the dumplings and cook until the dumplings float to the surface of the water (1-2 minutes)
- While the gnocchi is cooking, pulse the basil and pine nuts in a food processor several times, add 1/2 cup of parmesan cheese, and stream in the olive oil slowly while the processor is running
- Stir in salt and freshly ground black pepper to taste
- After the gnocchi is fully cooked, remove from water, and then heat some butter and oil in a large frying pan and add the dumplings
- Cook over a medium heat for a few minutes until golden brown and crispy underneath, then carefully turn the dumplings over to cook the other side
- When the ricotta gnocchi are crispy, add the basil pesto sauce and some lemon zest