How to make ricotta and rocket gnocchi with herb pesto

The sauce is quick to make but this gnocchi dish takes easy cooking to another level

(Bec Dickinson)

Makes 2 portions

For the pesto

1 bunch of fresh basil 
1 bunch of fresh mint
2 tbsp of whole almonds, plus extra to garnish
4 tbsp of grated parmesan
2 small garlic cloves
Juice of 1 lemon
210ml of olive oil
Salt and freshly ground black pepper 

For the gnocchi

70g of rocket, roughly chopped 
250g of ricotta
5 tbsp of grated parmesan, plus extra to garnish
1 large egg yolk
Zest of 1 lemon
100g of plain (all-purpose) flour
80ml of olive oil, plus extra for frying
Salt and freshly ground black pepper 

Make the pesto by blitzing all the ingredients in a food processor until everything is thoroughly combined. Season to taste. Pour into a small bowl and set aside.

To make the gnocchi, mix together the rocket, ricotta, parmesan, egg yolk, lemon zest, flour and 2 tablespoons of the olive oil. Stir to form a thick dough and season to taste.

Heat a large frying pan or skillet over a high heat with the remaining oil, and drop a large tablespoon of the gnocchi mixture into the pan. Cook for 2 minutes either side or until golden, crispy and warm to touch.

Continue this process in batches until all the gnocchi is cooked, adding more oil to the pan if necessary, and draining the cooked gnocchi on a paper towel.

Toss the gnocchi in the pesto and divide into portions. When ready to eat, reheat the gnocchi in a microwave until heated through and serve with almonds and Parmesan.

‘Love Your Lunches’ by Bec Dickinson (Hardie Grant, £12.99)