Ricotta gnocchi with spring vegetables & pesto

Cal and themis

Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis

From Sprout Cooking School & Health Studio

Posted: Nov 16 2021

A speedy pasta dish that the whole family will love from our friends at Sprout Health Studio.

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

  • 400g ricotta cheese
  • 2 eggs, lightly beaten
  • 40g parmesan cheese, finely grated, plus extra to serve
  • 2 tablespoons plain flour, plus extra for dusting
  • ½ teaspoon grated nutmeg
  • Pinch of salt
  • 1 tablespoon olive oil
  • 2 bunches of asparagus, cut into thirds
  • 150g sugar snap peas

For the pesto:

  • 1 bunch of basil, leaves picked
  • ¼ cup pine nuts, toasted
  • 30g parmesan, finely grated
  • 1 garlic clove
  • Juice of 1 lemon
  • ¼ cup olive oil

Method

  1. To make the pesto, combine basil (reserve small leaves for garnish), pine nuts, parmesan, garlic and lemon juice in a small food processor. Blitz until smooth, then stir through olive oil. Set aside.
  2. Combine ricotta, egg, grated parmesan, flour, nutmeg and salt in a medium bowl. Use a spatula or wooden spoon to beat together until smooth. Roll tablespoons of the mixture into balls, then place on a tray dusted with extra flour. Bring a medium saucepan of water to the boil. Cook gnocchi for 2-3 minutes or until firm and floating to the surface. Carefully remove gnocchi with a slotted spoon.
  3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook asparagus and sugar snap peas and cook for 1-2 minutes or until lightly coloured and tender. Carefully transfer gnocchi into the pan and toss through pesto.
  4. Divide gnocchi between plates and top with extra parmesan and reserved basil leaves.

Cooking Tip: Don’t be concerned if the gnocchi dough feels very soft. It contains just enough flour to hold the dough together, but result in soft, pillowy clouds of cheesy goodness when cooked!

Nutrition Tip: Cooking in olive oil improves the nutritional value of other foods. Olive oil offers healthy unsaturated fats and plenty of antioxidants, but also allows the body to absorb more nutrients from vegetables.

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Posted: Nov 16 2021

Disclaimer

The information contained here is of a general nature and does not take into account your personal medical situation. The information is not a substitute for independent professional medical advice and is not intended to diagnose, treat, cure or prevent any disease or used for therapeutic purposes. Should you require specific medical information, please seek advice from your healthcare practitioner. Health Partners does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided. While we have prepared the information carefully, we can’t guarantee that it is accurate, complete or up-to-date. And while we may mention goods or services provided by others, we aren’t specifically endorsing them and can’t accept responsibility for them.

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