Ricotta Gnocchi with Lemon Basil Pesto | Just A Pinch Recipes
Make the pesto before cooking the gnocchi. Place the lemon in a food processor and process till finely chopped. Add basil, pine nuts, and garlic; blend. Add cheese. Drizzle...
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Cooking tools:
- Food processor
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Saute pan
- Colander
- Spoon
- Stove
- Serving bowl
- Plate
Ingredients
- ## LEMON BASIL PESTO
- 1 large lemon cut into pieces (just pulp not skin)
- 1/2 cup(s) fresh basil, packed
- 2 tablespoon(s) pine nuts
- 1 clove(s) garlic
- 1/4 cup(s) Parmigiano-Reggiano, grated
- 3 tablespoon(s) olive oil
- - salt and pepper, to taste
- ## RICOTTA GNOCCHI
- 1 pound(s) whole milk ricotta
- 2 cup(s) all-purpose flour
- 2 large eggs
- 1 teaspoon(s) salt
- cornmeal
- lemon zest
- 2 - 3 tablespoon(s) oil
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