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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
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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

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