Ricotta Gnocchi In A Creamy Pesto Sauce

Ricotta Gnocchi - serves 3-4ppl

Ingredients:

1.5 cups of whole milk extra smooth ricotta

3 egg yolks

1 cup of ‘00’ flour or all purpose

¾ cup of parmesan cheese

¾ teaspoon of salt

Pinch of pepper

Directions:

Spread ricotta on a paper towel/cheesecloth on a plate - pat dry with paper towel until you soak up the moisture.

Transfer to a bowl and add remaining ingredients - mix until it forms a dough

Grab small baseball size dough, roll into long logs and then cut into small bit sized pieces

Place on a parchmount lined baking sheet

Sprinkle a little flour

Place in the freezer for an hour before cooking

Pesto sauce

In a small blender - add & blend the following ingredients:

2 cups of basil

½ cup of pine nuts

½ cup of parmesan cheese

¼ cup of olive oil

½ a lemon or more to taste

Salt to taste

Directions

Add pesto sauce to 35% cream in a sauce pan to taste - allow sauce to thicken and then mix with gnocchi then serve :)