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For the pesto cream sauce:
- Line a baking tray with parchment paper and dust lightly with flour.
- In a bowl, combine the Ricotta, eggs, 100g of the Parmesan, the oregano and a pinch each of salt and pepper. Add the flour and stir to form a wet dough.
- Transfer the dough out onto a floured surface. Use lightly-floured hands to roll it into two sausages, each about 2cm thick. With a floured knife, slice the sausages into 2cm pieces.
- Place the gnocchi on the prepared baking tray and place in the freezer for 15 minutes.
- Cook the chilled gnocchi in two batches in a large pot of boiling salted water for 3-4 minutes per batch. When cooked, lift the gnocchi out with a slotted spoon and drain in a colander.
- Meanwhile, heat the pesto in a pan over a medium heat for 1-2 minutes. Add the cream and heat, stirring, until warm.
- Add the gnocchi to the sauce and toss to coat. Stir in the rocket and divide between serving bowls. Top with extra Parmesan, if desired.
Per serving: 606kcals, 36.7g fat (22.4g saturated), 37.7g carbs, 0.7g sugars, 32.6g protein, 1.2g fibre, 0.655g sodium
- Chicken, peas, pine nuts and/or bacon make delicious additions to this dish.
- Instead of boiling, the gnocchi can also be gently fried in butter.