Fast and filling – this speedy ricotta and rocket gnocchi with herb pesto is our idea of lunch heaven. With a simple mix and fry method, it welcomes the rustic cook in all of us
Makes two servings
Ingredients
For the pesto:
• 1 bunch fresh basil
• 1 bunch fresh mint
• 2 tablespoons whole almonds, plus extra to garnish
• 4 tablespoons grated parmesan
• 2 small garlic cloves
• 1 lemon, juiced
• 210ml olive oil
• salt
• freshly ground black pepper
For the gnocchi:
• 70g rocket, roughly chopped
• 250g ricotta
• 5 tablespoons grated parmesan, plus extra to garnish
• 1 large egg yolk
• 1 lemon, tested
• 100g plain flour
• 80ml olive oil, plus extra for frying
• salt
• freshly ground black pepper
Method
1 Make the pesto by blitzing all the ingredients in a food processor until everything is thoroughly combined. Season to taste. Pour into a small bowl and set aside.
2 To make the gnocchi, mix together the rocket, ricotta, Parmesan, egg yolk, lemon zest, flour and 2 tablespoons of the olive oil. Stir to form a thick dough and season to taste.
3 Heat a large frying pan (skillet) over a high heat with the remaining oil, and drop a large tablespoon of the gnocchi mixture into the pan. Cook for 2 minutes either side or until golden, crispy and firm to touch.
4 Continue this process in batches until all the gnocchi is cooked, adding more oil to the pan if necessary, and draining the cooked gnocchi on paper towel.
5 Toss the gnocchi in the pesto and portion into lunch boxes. When ready to eat, reheat the gnocchi in a microwave until heated through and serve with almonds and Parmesan.
Recipe courtesy of Bec Dickinson, extracted from Love Your Lunches. © Hardie Grant
PLUS: Fancy dining out instead?
Order the potato gnocchi with slow cooked tomato from Foggia and burrata at Novikov, Mayfair for a luscious Italian lunch.
Where to find it: 50A Berkeley St, Mayfair, London W1J 8HA
Book this: Click here to make a reservation
