Beet & Ricotta Gnocchi with Kale Pesto

Pillowy beet & ricotta gnocchi hand rolled & cut with a bright kale pesto, toasted pistachio gremolata, and Ricotta Salata.

Serving For Two People

— 330g Beet & Ricotta Gnocchi
— 175g Kale pesto
— 40g Ricotta Salata
— 40g Toasted Pistachio Gremolata

Instructions

1) Cook gnocchi in salted boiling water for 3minutes.

2) Warm pesto in a saucepan over low-medium heat until softened.

3) Transfer cooked gnocchi to your sauce pan with 1-2 tablespoons of pasta water. Toss until evenly coated, season with salt to taste

4) Plate and top with toasted pistachio gremolata and ricotta salata.

Contains  dairy