Ricotta gnocchi with wild garlic pesto

Ingredients for 4 servings:

• 500 g ricotta
• 75 g Parmesan, freshly grated
• 2 eggs
• 200 g flour
• salt and pepper
• Flour for the work surface
• 1 bunch of wild garlic
• 50 ml olive oil
• 50 g cashew nuts
• 30 g Parmesan cheese
• 1 garlic clove(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegetarian

For the gnocchi, mix the ricotta, freshly grated Parmesan, eggs, and 175g of flour in a bowl. Season with salt and pepper. The mixture should be firm and pliable; if not, knead in the remaining flour. Spread a little flour on the work surface and shape the mixture into a roll about 2cm thick. Cut the rolls into 2cm pieces and press them down lightly with a fork. Bring a large pot of salted water to a boil and add the gnocchi. Be careful not to let them stick together. As soon as the gnocchi float to the top, turn off the heat and let them stand for 3-5 minutes. Then drain well. For the pesto, chop or roughly puree the wild garlic, olive oil, cashews, Parmesan, and garlic. Heat a little olive oil in a pan and lightly fry the gnocchi. Mix in the pesto and serve. Grate fresh Parmesan over the top, if desired.