Ricotta And Parmesan Gnocchi With Cashew Pesto - cooking recipe

Ingredients

18 oz ricotta cheese
3.5 oz finely grated Parmesan cheese
1/2 cup all-purpose flour
2 None large eggs
1 tbsp olive oil
None None baby arugula and shaved Parmesan cheese, to serve
-1 None Cashew and Arugula Pesto
2 cups baby arugula
1 1/4 cups unsalted cashews, toasted
1/4 cup olive oil
2 cloves garlic, quartered
1 None lemon, zested and juiced

Preparation

In a large bowl, combine ricotta, Parmesan, flour, eggs and olive oil and season to taste. Spoon level tablespoonfuls of gnocchi mixture onto trays and chill for 1 hour.
Meanwhile, combine arugula, cashews, olive oil, garlic, lemon zest and lemon juice in a food processor or blender and process until smooth. Season to taste.
Working in batches, cook gnocchi in boiling, salted water for 4-5 mins, until they float to the top. Remove with a slotted spoon and place in a serving bowl.
Serve gnocchi topped with pesto. Garnish with arugula and shaved Parmesan.