Ricotta Gnocchi with Mint Pesto | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 15 oz whole milk ricotta cheese
• 2 eggs
• ½ cup finely grated pecorino romano (plus more for serving)
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¾ -1.5 cups all purpose flour (plus more for dusting)
• Semolina flour (for dusting)
• 3 Tbsp toasted pistachios
• 1 garlic clove (smashed)
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• ½ cup olive oil (plus more for serving)
• ⅓ cup freshly grated pecorino romano
• Zest of 1 lemon (plus more for serving)
• Kosher salt and black pepper to taste