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🍽️ Fluffy Ricotta Gnocchi with Fresh Herb Pesto and Crispy Radicchio

776 kcal · 30 min · 4 servings

Ingredients

• 500 g Ricotta
• 2 egg yolks
• 60 g Grana Padano
• 220 g spelt flour Type 1050 (+ 2 tbsp flour for working)
• salt
• 0.5 bunch basil (10 g)
• 0.5 bunch parsley (10 g)
• 25 g pine nuts
• 1 garlic clove
• 9 tbsp olive oil
• pepper
• 1 radicchio

Instructions

1. 1. Mix the ricotta with the egg yolks until the mixture is smooth and homogeneous.
2. 2. Grate the Grana Padano cheese finely and set aside a small portion.
3. 3. Add the remaining grated cheese to the ricotta and egg yolk mixture.
4. 4. Add flour and a pinch of salt, then knead everything into a smooth dough.
5. 5. Divide the dough into four equal pieces.
6. 6. Shape each piece into long ropes about one centimeter thick.
7. 7. Cut the ropes into two-centimeter-long pieces.
8. 8. Lightly press the gnocchi pieces flat with a fork.
9. 9. Boil the gnocchi in boiling salted water for three to five minutes until they float to the surface.
10. 10. Remove the gnocchi with a slotted spoon and let them drain.
11. 11. Wash the herbs and shake them dry.
12. 12. Chop the herbs very finely.
13. 13. Toast the pine nuts in a hot pan without fat for three minutes over medium heat.
14. 14. Let the pine nuts cool down, then chop them coarsely.
15. 15. Peel the garlic and chop it finely.
16. 16. Mix the herbs, pine nuts, garlic, the remaining Grana Padano, and seven tablespoons of olive oil.
17. 17. Season the pesto with salt and pepper to taste.
18. 18. Remove the hard core from the radicchio and wash the leaves.
19. 19. Cut the radicchio into thin strips.
20. 20. Place the radicchio strips in a bowl with one tablespoon of olive oil and a little salt.
21. 21. Toss the radicchio with your hands to ensure it is evenly seasoned.
22. 22. Heat one tablespoon of olive oil in a pan.
23. 23. Fry the gnocchi over high heat for two minutes, turning them frequently until golden brown.
24. 24. Distribute the radicchio onto four plates.
25. 25. Place the fried gnocchi on top of the radicchio.
26. 26. Drizzle the herb Grana Padano pesto over the gnocchi.
27. 27. Garnish the dish with fresh herbs and coarsely grated Grana Padano as desired.
28. 28. Serve the gnocchi immediately while hot.

Nutrition per serving

• kcal: 776
• Protein: 30 g · Fett/Fat: 55 g · Carbs: 41 g