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Ricotta gnocchi with walnut and spinach pesto
TM6 TM5 TM31

Ricotta gnocchi with walnut and spinach pesto

4.9 (11 ratings)

Ingredients

Walnut and spinach pesto

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

Gnocchi

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

Nutrition
per 1 portion
Calories
2403 kJ / 572.2 kcal
Protein
11.1 g
Carbohydrates
38 g
Fat
41.5 g
Saturated Fat
12.1 g
Fibre
3.5 g
Sodium
1457 mg

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