Ricotta gnocchi with walnut and spinach pesto

Ricotta gnocchi with walnut and spinach pesto

4.3 35 ratings

Prep. 10 h

Total 35 min

4 portions

Ingredients

Walnut and spinach pesto

Parmesan cheese cut into pieces (3 cm)
80 g
walnuts
30 g
garlic clove (optional)
1
fresh baby spinach
80 g
extra virgin olive oil
150 g
sea salt
¼ tsp

Gnocchi

water
1700 g
sea salt
1 tsp
extra virgin olive oil plus an extra 2 tbsp, to fry
1 tsp
gnocchi
520 g
salted butter
2 tbsp
Parmesan cheese extra to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 1457 mg

Protein 11.1 g

Energy 2403 kJ / 572.2 kcal

Fat 41.5 g

Fibre 3.5 g

Saturated Fat 12.1 g

Carbohydrates 38 g

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