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Betty Bossi Koch-Center
Wild garlic pesto
How it's done
Wild garlic pesto
Puree the wild garlic and pine nuts with the oil, season with salt. Preheat the oven to 60°C, warm the platter and plates.
Combine the ricotta, cheese, egg and nutmeg, season. Stir in 3 tbsp of the wild garlic pesto. Mix in the flour, quickly combine to form a dough. Quarter the dough. On a lightly floured surface, shape into rolls (each approx. 1.5 cm in diameter). Cut the rolls into pieces approx. 1 cm long, roll them over the prongs of a fork. Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.
Bring the single cream and stock to the boil, add the remainder of the wild garlic pesto along with the lemon zest and juice, mix together. Add the gnocchi and heat gently, sprinkle the wild garlic on top.
|Note:||Freeze the uncooked gnocchi on baking tray lined with a lightly floured sheet of baking paper. Once frozen, transfer to a freezer bag, seal well. Keep for up to 2 months.|
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