Ricotta Gnocchi With Wild Garlic and Walnut Pesto Recipe | olivemagazine
This is a simple pesto that really lets the wild garlic sing, while the gnocchi makes it extra speedy. Serves two for an easy but special meal.
Ingredients
- 220g plain flour
- 25g pecorino (or veggie alternative) grated, plus extra to serve
- 1 lemon zested
- 250g ricotta drained
- 1 egg yolk
- 25g unsalted butter
- 75g wild garlic washed
- 35g basil torn
- 60g walnuts toasted and roughly chopped
- 100ml good quality extra virgin olive oil
- 30g pecorino (or veggie alternative) grated
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