Hand rolled and cut Ricotta Gnocchi with a broccoli and rapini pesto.
- 400g Ricotta Gnocchi
- 200ml pesto
- 100g Pecorino Romano
- Fresh heirloom basil
- Contains pumpkin seeds
- Serves 1-2
Bring a pot of salted water to a boil. Cook Ricotta Gnocchi for 2-3 minutes.
Over low heat, warm pesto. Adjust consistency with a tablespoon of pasta water. Toss in cooked gnocchi.
Plate and garnish with shaved Pecorino Romano and fresh basil.