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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Batch cooking 12 recipes
Australia and New Zealand

Thermomix® Everyday Winter 2024 72 recipes
Australia and New Zealand

You might also like...

Curry coconut fish with spiced lentils

30 min

Vegetable Massaman curry

45 min

Lentil bolognese (Thermomix® Spiralizer, using modes)

35 min

Layered Thai green vegetable curry and rice

45 min

Rich mushroom stew with buttermilk dumplings

45 min

Mixed grain risotto

1 h 25 min

Curried cauliflower salad

40 min

Spinach and leek frittata

40 min

Veggie bolognese

3 h

Three Cheese and spinach lasagne (Diabetes)

1 h 30 min

Spiced roasted cauliflower salad with minted yoghurt

1 h

Cashew basil spelt pasta (gut health)

15 min