Ricotta gnocchi with walnut and spinach pesto

Ricotta gnocchi with walnut and spinach pesto

4.3 30 rating

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

Calories 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...

All-in-one creamy vegetable pasta (Diabetes)

40 Min

Ricotta gnocchi alla sorrentina

55 Min

Warm broccoli salad with rocket pesto

30 Min

Layered veggie-loaded pesto pasta

30 Min

Chicken and avocado risoni salad

40 Min

Creamy miso mushroom udon

45 Min

Beetroot and lamb flatbreads with tahini yoghurt (Diabetes)

1 Std. 10 Min

Super green pasta (Darren Robertson)

30 Min

Chicken, spinach and leek risotto

30 Min

Bean ratatouille with halloumi

30 Min

Risotto pomodori with burrata

30 Min

Souvlaki lamb couscous salad

25 Min