Ricotta Lemon Gnocchi with Pistachio Basil Pesto

Ingredients

• 35 g basil
• 30 g roasted and salted pistachios (peeled)
• 1 small garlic clove
• 60 ml mild olive oil
• 20 ml lemon juice
• 20 g grated Parmesan
• 250 g ricotta
• 2 egg yolks
• 50 g grated Parmesan (plus extra for serving)
• 90 g semolina flour
• 1 untreated lemon
• Salt
• Pepper
• 2 tbsp flour (for handling)

Instructions

1. 1.

   For the pesto, blend all ingredients except the Parmesan with a pinch of salt. Then stir in the Parmesan and taste.

2. 2.

   Place ricotta, egg yolks, Parmesan, and semolina in a bowl. Grate the lemon zest finely and add it with a pinch of salt and pepper. Knead everything by hand into a dough and divide into four parts.