Ricotta gnocchi with Treviso radicchio and walnut pesto

Quick, delicious and versatile pesto for ricotta or potato gnocchi, pasta or risotto. I used rice flour; choose yours, adding gradually because absorption differs.

INGREDIENTS PESTO FOR 4 PEOPLE

200 g TREVISO RADICCHIO

50 g WALNUTS (or almonds or pine nuts)

50 g GRATED PARMESAN OR GRANA PADANO

1 GARLIC CLOVE

100 ml EXTRA VIRGIN OLIVE OIL

JUICE OF HALF A LEMON

SALT

PEPPER

WALNUTS TO DECORATE

I wash and dry shredded radicchio. I blend briefly toasted walnuts, salt, pepper and lemon juice.

I add Parmesan and oil.

I blend finely. Thin thick pesto with oil or pasta water if needed, then make gnocchi.

GNOCCHI

500 g RICOTTA

250 g TYPE 00, RICE OR GLUTEN-FREE FLOUR

2 EGGS

100 GRATED PARMESAN

SALT

PEPPER

I drain ricotta well, combine ingredients in a bowl and quickly knead on the worktop.

It should be firm but not hard; gnocchi firm during cooking. Add flour gradually and shape normally.

I arrange on a board, cover and rest at least half an hour.

I boil in salted water for 2 minutes after floating, transfer to the pesto pan and add a couple of spoonfuls of cooking water.

I plate with crumbled walnuts, oil and pepper.