Crispy Gnocchi with Watercress Pesto - Sarah Graham Food

Ingredients

• 2 medium-sized potatoes
• 1/4 cup ricotta cheese (about 75g)
• 1/2 cup plain flour (60g), and a little extra if necessary
• A generous pinch of sea salt and freshly ground black pepper
• 1 egg, lightly beaten
• 50g fresh watercress, rinsed and largest stalks removed (or basil)
• 2 Tbsp blanched almonds (or hazelnuts or macadamia nuts)
• 4 Tbsp olive oil ¼ cup grated parmesan or pecorino cheese 1 clove garlic, chopped
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• ¼–½ tsp sugar, or more to taste
• pinch of salt and freshly ground black pepper
• You will also need a handful of fresh watercress leaves to garnish