Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1/2 bunch continental parsley, plua extra leaves for garnish
- 1/4 cup Woolworths pistachios
- 1 lemon, zested and juiced
- 2 cloves garlic
- 500grams firm ricotta
- 3/4 cup plain flour
- 50grams parmesan, finely grated
- 1 cup frozen baby peas
- 1 large zucchini, halved lengthwise, thinly sliced
- 120grams baby spinach leaves
- 1tablespoons extra virgin olive oil
Nutrition per serving
1860kJ / 445Cal
1860 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
22.6grams
Fat
25.8grams
Carbs
30.2grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take your Italian cooking to the next level with this healthier ricotta gnocchi recipe topped with pistachio gremolata. It's vibrant, filling and flavoursome.
Method
Step 1 of 4
To make pistachio gremolata, in a small food processor, add pistachios, parsley, lemon and garlic. Season with pepper. Blitz to combine.
Step 2 of 4
Meanwhile, combine ricotta, flour and parmesan in a large bowl. Divide into 4 portions and roll each portion into a 2cm-thick log. With a floured knife, slice logs into 3cm pieces.
Step 3 of 4
In 2 batches, add gnocchi to a saucepan of boiling water and cook for 2-3 minutes or until gnocchi floats. Remove gnocchi with a slotted spoon and set aside. Add peas and zucchini and cook for 1 minute, or until vegetables are bright green and tender. Drain.
Step 4 of 4
Gently toss gremolata, spinach and oil through gnocchi. Top with extra parsley. Serve.
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