Ricotta Gnocchi with Basil Pesto

CHEF’S TIP:  This dish can be made ahead of time and reheated in a preheated 160°C oven for about 10-15 minutes or until warmed through.
Serves 6


  • 350-400g (12-14 oz) ricotta cheese
  • 250ml (1 cup) Parmesan, finely grated
  • 1 egg, lightly beaten
  • 30ml (2 tbs) Italian parsley, chopped
  • 125ml (½ cup) flour
  • coarse salt and black pepper
  • basil pesto
  • For the Basil Pesto
    • 30g basil
    • 125ml (½ cup) olive oil
    • 125ml (½ cup) parmesan
    • 5ml (1 tsp) minced garlic
    • coarse salt and black pepper


  1. Mix the ricotta with the Parmesan. Add the beaten egg and mix well together. Then stir in the chopped parsley and season to taste. Add the flour slowly, mixing well with your hands to make a very soft mixture resembling mashed potato.
  2. Boil some water in a pot, adding lots of salt to flavour it. Roll the gnocchi into thick snakes, then cut into pieces and drop them into the boiling water. Lower the heat to medium but it should still boil. Allow the gnocchi to rise to the top of the water and simmer for 5 minutes. Remove with a slotted spoon, and place in a pre-sprayed serving dish. Spoon over some basil pesto, tossing to coat the gnocchi.
  3. For the Basil Pesto
    • Process everything in a food processor until well combined. Can be refrigerated or frozen until ready to use.