Ricotta gnocchi with walnut and spinach pesto

Ricotta gnocchi with walnut and spinach pesto

4.3 30 rating

Prep. 10 h

Total 35 min

4 portions

Ingredients

Walnut and spinach pesto

Parmesan cheese cut into pieces (3 cm)
80 g
walnuts
30 g
garlic clove (optional)
1
fresh baby spinach
80 g
extra virgin olive oil
150 g
sea salt
¼ tsp

Gnocchi

water
1700 g
sea salt
1 tsp
extra virgin olive oil plus an extra 2 tbsp, to fry
1 tsp
gnocchi
520 g
salted butter
2 tbsp
Parmesan cheese extra to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 1457 mg

Protein 11.1 g

Calories 2403 kJ / 572.2 kcal

Fat 41.5 g

Fibre 3.5 g

Saturated Fat 12.1 g

Carbohydrates 38 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Batch cooking 12 Recipes
Australia and New Zealand

Thermomix® Everyday Winter 2024 72 Recipes
Australia and New Zealand

You might also like...

All-in-one creamy vegetable pasta (Diabetes)

40min

Tex-mex salmon burrito bowl (Diabetes)

35min

Vegetable Massaman curry

45min

Veggie & bean grain-free wraps (Thermomix® Cutter, TM6)

35min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

The best ricotta gnocchi

3 h 45min

Mushroom and ricotta cannelloni (Diabetes)

1 h

Ricotta gnocchi alla sorrentina

55min

Risotto pomodori with burrata

30min

Three Cheese and spinach lasagne (Diabetes)

1 h 30min

Bean ratatouille with halloumi

30min

Honey soy tofu with steamed rice

40min