Antipasti salad
This Italian salad of artichoke and peppadews is just 95 calories, the perfect quick and easy mid-week meal. Serve with crusty bread to soak up the mustard vinaigrette and add prosciutto if you fancy some protein
Ricotta gnocchi with wild garlic and walnut pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 220g plain flour
- 25g pecorino (or veggie alternative)grated, plus extra to serve
- 1 lemonzested
- 250g ricottadrained
- 1 egg yolk
- 25g unsalted butter
PESTO
- 75g wild garlicwashed
- 35g basiltorn
- 60g walnutstoasted and roughly chopped
- 100ml good quality extra virgin olive oil
- 30g pecorino (or veggie alternative)grated
Nutrition: per serving
- kcal678
- fat45.9g
- saturates11.8g
- carbs45.4g
- sugars2.3g
- fibre3.6g
- protein19g
- salt0.8g
Method
step 1
Put the wild garlic, basil and walnuts in a food processor, and pulse to combine. With the food processor running, pour in the olive oil and blend until smooth and vibrant green. Season well, then stir in the pecorino and season well with salt and black pepper.
step 2
For the gnocchi, sift the flour into a large bowl, then stir in the pecorino, lemon zest, ricotta, egg yolk and a pinch of salt. Bring together with your hands to make a soft dough. Knead well until smooth.
step 3
Divide the dough into 10g balls, then indent each ball with the back of a fork – this helps the sauce cling to the gnocchi.
step 4
Simmer the gnocchi in plenty of salted water for 7-9 mins or until floating and twice their original size. When cut open, they should look fluffy and a uniform colour.
step 5
In a separate frying pan over a medium heat, pour in 50ml of the gnocchi cooking water and melt in the butter. Add half of the pesto (keep the rest for another time, it will keep frozen for three months, or chilled for one week) and mix well. Mix the gnocchi into the pesto.
step 6
Split between two bowls and top with more grated pecorino, if you like.
