Hand rolled and cut Ricotta Gnocchi with a broccoli and rapini pesto. 

- 400g Ricotta Gnocchi

- 200ml pesto

- 50g Pecorino Romano

- Fresh heirloom basil

- Contains pumpkin seeds

- Serves 1-2

Method:

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.