Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ricotta gnocchi
Sauce
Pesto
Cook the gnocchi
To serve
How it's done
Ricotta gnocchi
Combine the ricotta, Parmesan and lemon zest in a bowl, mix and season. Add the flour, mix, quickly combine to form a dough, knead briefly.
To shape
Divide the dough into four pieces. On a lightly floured surface, shape into rolls approx. 1.5 cm in diameter, then cut diagonally into pieces approx. 3 cm long. Place the gnocchi on a lightly floured tray.
Sauce
Heat the butter in a small pan. Add the shallot, sauté for approx. 10 mins. Pour in the white wine and reduce almost completely. Add the single cream, stock, bay leaf and reserved lemon juice, simmer for approx. 10 mins., season.
Pesto
Toast the sunflower seeds in a small frying pan without adding any oil, leave to cool. Place 20 g of them in a measuring cup along with all the other ingredients up to and including the water, puree until smooth. Set aside the remainder of the sunflower seeds.
Cook the gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.
To serve
Serve the gnocchi with the sauce and the rocket pesto. Sprinkle the rocket and the reserved sunflower seeds on top.
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