Ricotta And Parmesan Gnocchi With Cashew Pesto

• 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

1. 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.
2. 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.
3. 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.
4. Serve gnocchi topped with pesto. Garnish with arugula and shaved Parmesan.

ricotta cheese, parmesan cheese, allpurpose, eggs, olive oil, arugula, arugula pesto, baby arugula, unsalted cashews, olive oil, garlic, lemon

Taken from recipes-plus.com/api/v2.0/recipes/34400 (may not work)