Ricotta Gnocchi with Raw Pea Pesto

theguardian.com

Kathryn

subheading: For the gnocchi:

250g ricotta, drained as much as possible and blotted with kitchen paper

1 egg yolk

80g parmesan, finely grated

90g plain flour, sifted, plus extra for dusting

subheading: For the pesto:

200g raw podded peas

70g pecorino, finely grated, plus extra to serve

15g mint leaves, finely shredded

150ml extra-virgin olive oil

Grated zest of ½ unwaxed lemon

Fine sea salt

Directions at theguardian.com

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