Ricotta Gnocchi with Zucchini and Mint Pesto by @maritoemoglie_incucina
4 servings
🧀
250 g
Ricotta
🌾
150 g
Flour 00
🥚
1
Egg
🧀
50 g
Grated parmesan
🧂
2 g
Salt
⚫
2 g
Pepper
🥒
200 g
Zucchini
🌿
1 bunch
Fresh mint
🥜
50 g
Pine nuts
🫒
100 ml
Extra virgin olive oil
🍋
0.5
Lemon juice
Mix
Ricotta
Egg
Grated Parmesan
In a bowl, mix the ricotta, egg, grated Parmesan, flour, a pinch of salt, and pepper.
Knead
Flour 00
Knead until you get a homogeneous mixture. If necessary, add a bit of flour to get a workable consistency.
- Form
- Flour 00
Form logs with the dough and cut the gnocchi to the desired size. Place them on a floured surface.
Dice
Zucchini
Dice the zucchini and cook them for 3-4 minutes, then drain and cool them in ice water to maintain the bright green color.
- Combine
- Zucchini
Fresh Mint- Grated Parmesan
In a blender, combine the zucchini, mint, grated Parmesan, pine nuts, and lemon juice. Add the extra virgin olive oil gradually and blend until creamy. Adjust with salt and pepper.
Cook
Gnocchi
Cook the gnocchi until they float, then drain them gently.
- Heat
- Gnocchi
Zucchini and Mint Pesto- Zucchini
In a large pan, heat the zucchini and mint pesto. Add the gnocchi and gently mix to combine everything.
Garnish
- Fresh Mint
- Grated Parmesan
Garnish with a few fresh mint leaves and a sprinkle of grated Parmesan. Enjoy!
Ricotta Gnocchi with Zucchini and Mint Pesto by @maritoemoglie_incucina
4 servings
🧀
250 g
Ricotta
🌾
150 g
Flour 00
🥚
1
Egg
🧀
50 g
Grated parmesan
🧂
2 g
Salt
⚫
2 g
Pepper
🥒
200 g
Zucchini
🌿
1 bunch
Fresh mint
🥜
50 g
Pine nuts
🫒
100 ml
Extra virgin olive oil
🍋
0.5
Lemon juice
Preparation Steps
Step 1/8
In a bowl, mix the ricotta, egg, grated Parmesan, flour, a pinch of salt, and pepper.
Step 2/8
Knead until you get a homogeneous mixture. If necessary, add a bit of flour to get a workable consistency.
Step 3/8
Form logs with the dough and cut the gnocchi to the desired size. Place them on a floured surface.
Step 4/8
Dice the zucchini and cook them for 3-4 minutes, then drain and cool them in ice water to maintain the bright green color.
Step 5/8
In a blender, combine the zucchini, mint, grated Parmesan, pine nuts, and lemon juice. Add the extra virgin olive oil gradually and blend until creamy. Adjust with salt and pepper.
Step 6/8
Cook the gnocchi until they float, then drain them gently.
Step 7/8
In a large pan, heat the zucchini and mint pesto. Add the gnocchi and gently mix to combine everything.
Step 8/8
Garnish with a few fresh mint leaves and a sprinkle of grated Parmesan. Enjoy!
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
15 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
8 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Geographic
Italy, Lazio
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos