Ricotta gnocchi with rocket pesto

Name: Ricotta gnocchi with rocket pesto
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g white flour; 30 g sunflower seeds; 250 g ricotta; 50 g grated Parmesan; ½ tbsp butter; 100 g single cream for sauces; 1 organic lemons; 1 shallots; 1 garlic cloves; 40 g rocket; ¼ dl olive oil; ½ dl vegetable bouillon; ½ tsp salt; a little pepper; 1 bay leaves; salt; ½ dl white wine

main dish sauce guests

Total: 45 min. | Active: 45 min.

vegetarian

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Spring on a plate – these ricotta gnocchi bring lightness and freshness to your plate. The delicate lemon zest brings a fresh note to the light and tender gnocchi, which goes beautifully with the creamy lemon sauce. Accompanying this is a spicy, slightly bitter rocket pesto that gives the dish a sophisticated depth. A delicious combination of creaminess, freshness and spice.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Ricotta gnocchi
250 g	ricotta
50 g	grated Parmesan
1	organic lemon, use half of the grated zest, set aside all of the juice
¼ tsp	salt
a little	pepper
100 g	white flour

Sauce
½ tbsp	butter
1	shallot, finely chopped
½ dl	white wine
100 g	single cream for sauces
½ dl	vegetable bouillon
1	bay leaf
¼ tsp	salt
a little	pepper

Pesto
30 g	sunflower seeds
1	garlic clove, coarsely chopped
30 g	rocket, roughly chopped
¼ dl	olive oil
¼ dl	water
	salt, to taste

Cook the gnocchi
	salted water, boiling

To serve
10 g	rocket

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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