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

Total cooking time:
60 mins

Recipe:

1. Add the ricotta cheese and grated parmesan to a mixing bowl and mix well
2. Add the flour and a pinch of salt and pepper, and mix again until just combined into a light dough 
3. 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
4. To divide the mixture into 8 even pieces, cut the disc into quarters, then cut each quarter in half again 
5. 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
6. 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)
7. 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
8. Stir in salt and freshly ground black pepper to taste
9. 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
10. 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 
11. When the ricotta gnocchi are crispy, add the basil pesto sauce and some lemon zest