- Serves: 4 as a main or 6 8 as a tapas dish
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: easy
For the pesto:
- 1 large bunch of basil, stalks included
- 50 g pine nuts, lightly toasted
- 25 g parmesan
- 30 g wild garlic, or 1 garlic clove
- 150 ml extra virgin olive oil
For the gnocchi:
- 250 g ricotta cheese, strained in a sieve to remove excess liquid
- 2 egg yolks
- 20 g parmesan
- 110 g 00 pasta flour, plus extra flour for dusting
For the vegetables:
- 300 g purple sprouting broccoli, trimmed
- 16 spears of asparagus
- 100 g Swiss chard, or young spinach
- 50 g broad beans, fresh or frozen
1. For the pesto: Put the basil, pine nuts, parmesan and wild garlic in a blender. Put the lid on and, gradually adding the olive oil, blend to a puree. Season well.
2. For the gnocchi: Place the ricotta in a bowl and mix in the eggs and parmesan. Then gradually add the flour, mixing as you go, and season. Place the gnocchi dough on top of a floured work surface.
3. Divide into 4 pieces and roll each piece into a long sausage with the diameter of a 2-pound coin. Cut each length into bite-sized pieces and place on a chopping board or tray so they can easily be tipped into a pan. Bring a large pan of salted water to the boil and then slide the gnocchi into the bubbling water. Theyre cooked when they rise to the surface. Remove from the water with a slotted spoon and place in a dish. Season and keep warm.
4. For the vegetables: Cook the vegetables in a large pan of boiling salted water. Firstly, cook the broccoli for 3 minutes or so until al dente, remove from the pan with a slotted spoon and keep warm. Next add the beans, chard or spinach along with the asparagus and cook for a further 23 minutes, or until the vegetables are all just cooked through.
5. Drain well in a colander and press lightly to release any excess moisture. Season well and toss together with the reserved broccoli. Ladle out the gnocchi onto serving dishes, top with the vegetables and spoon over the pesto. Serve.
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