Ricotta Gnocchi with Herb Grana Padano Pesto and Radicchio

Ingredients

• 500 g Ricotta
• 2 egg yolks
• 60 g Grana Padano
• 220 g spelt flour type 1050 (+ 2 tbsp flour for handling)
• Salt
• 0.5 bunch basil (10 g)
• 0.5 bunch Parsley (10 g)
• 25 g pine nuts
• 1 Garlic clove
• 9 tbsp Olive oil
• Pepper
• 1 radicchio

Instructions

1. 1.

   Whisk Ricotta with the egg yolks until smooth. Grate half of the Grana Padano finely and set aside; add the remaining cheese to the Ricotta mixture. Add flour and a pinch of salt, then knead everything well. Divide the dough into four equal parts and shape each into strands about 1 cm thick. Cut the strands into 2 cm pieces and lightly press them flat with a fork. Boil in salted water for 3–5 minutes until they rise to the surface; remove with a slotted spoon and drain.

2. 2.

   Wash, dry, and finely chop the herbs. Toast the pine nuts in a hot pan without oil for 3 minutes over medium heat; let cool and roughly chop. Peel and mince the garlic. Combine herbs, pine nuts, garlic, remaining Grana Padano, and 7 tbsp olive oil; season with salt and pepper.

3. 3.

   Clean the radicchio, remove the stem, wash, and slice into strips. Toss the strips with 1 tbsp olive oil and a pinch of salt in a bowl, then mix by hand. Heat 1 tbsp olive oil in a pan and sauté the gnocchi over high heat for 2 minutes, turning occasionally.

4. 4.

   Distribute radicchio on four plates, place the gnocchi on top, and drizzle with herb Grana Padano pesto. Garnish with fresh herbs and grated Grana Padano if desired, then serve.