INGREDIENTS

• 15 g herbs (e.g. parsley, basil or wild garlic)
• 250 g ricotta
• 60 g grated Parmesan
• 1 tsp. salt
• Pepper
• Nutmeg
• 2 eggs
• 150 g semolina
• 200 g wheat flour
• Wheat flour for kneading

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Wash the herbs, spin dry thoroughly and remove the leaves from the sprigs. Allow the ricotta to drain, place in a clean tea towel and squeeze out the excess liquid.
3. Add a third of the herb leaves to the blender jar. Close the lid, place the blender jar on the blender. Select the Pulse setting and turn the knob back and forth several times to finely chop the herbs. Remove and add to a bowl.
4. Add the ingredients to the blender jar in the following order: Parmesan, remaining herb leaves, salt, freshly ground pepper, freshly grated nutmeg, ricotta, egg. Close the lid, place the blender jar on the blender. Select the Smoothie setting and blend.
5. Once the program has finished, unscrew the lid and add the mixture along with semolina and flour to the herbs in the bowl. Knead everything until it becomes a smooth dough. Cover and chill in the fridge for around 30 minutes. Then roll out the gnocchi dough on a floured surface until it's roughly 1.5 cm in diameter. Cut into roughly 1.5 cm long pieces and form these into gnocchi.
6. Fill the kettle with 1 litre water. Heat it to 93 °C, salt the water and turn on the stay-warm feature. Add half the gnocchi, allow to steep for around 5 minutes (until they rise to the surface) and remove. Cook the remaining gnocchi in the same way.
7. Garnish the gnocchi with pesto and Parmesan and serve.