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Silver Beet & Ricotta Gnocchi with Pesto

Silver Beet & Ricotta Gnocchi with Pesto

By: Raquel Neofit

This light, lively and vibrant gnocchi is so delicious it’s sure to become a favourite.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 1 bunch silver beet
  • 2 tbsp garlic-infused olive oil
  • Salt & pepper
  • 400g ricotta
  • ½ cup grated parmesan
  • 1 tbsp lemon zest
  • 1 cup flour, sifted, plus extra for dusting
  • 2 eggs
  • Salt & pepper
  • 1 bunch basil
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 1 tbsp pine nuts, plus extra to serve
  • 2 tbsp parmesan

Method


  • Remove stalks from silver beet and sauté in a large frying pan over medium heat with garlic olive oil, salt and pepper for about 2 mins or until wilted. Remove from pan, wrap in paper towel and squeeze gently to remove any excess moisture.
  • Set aside to cool.
  • Place silver beet, ricotta, parmesan, lemon, flour, eggs and salt and pepper in a bowl and mix to form a dough.
  • Dust the bench with flour, divide dough into 6 and roll into sausage shapes about 2cm thick. Slice the rolls into bite-size gnocchi.
  • Place basil, garlic, olive oil, pine nuts and parmesan in a small blender and blitz until well chopped to create a pesto sauce.
  • Heat a large pot of salted water over high heat and bring to a boil, add gnocchi and cook until they float.
  • Drain and divide between plates. Top with pesto, extra pine nuts and parmesan.
  • Tip: If you don’t want to make the pesto, use a good-quality store-bought one.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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