Lemon Ricotta Gnocchi with Pistachio Pesto

Ingredients

• Pistachio Pesto:
• 1 cup spinach
• 1 cup basil leaves
• 1/4 cup dill leaves
• 1 large clove garlic, roughly chopped
• 1/4 cup toasted pistachios
• 1/4 cup grated parmesan cheese
• 1/4 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly cracked black pepper
• Creamy Lemon Ricotta Gnocchi:
• 2 eggs
• 1 (15 oz) tub whole milk ricotta cheese
• 1 cup grated parmesan cheese
• 1 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 stick (4 oz) butter
• 1 tsp lemon zest
• 1/4 cup lemon juice
• 1/4 cup mascarpone cheese
• garnishes: basil, dill, parmesan, pistachios, black pepper