By thebrickkitchen.com
Better ricotta gnocchi with kale pesto and pangrattato
Updated at: Tue, 16 Dec 2025 05:27:19 GMT
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Ingredients
0 servings
420gfresh ricotta
1egg
large
1egg yolk
salt
freshly ground black pepper
½ cupfinely grated parmesan
100gplain flour
plus extra for rolling
1 bunchtuscan kale
leaves removed from the stems
½ cuppine nuts
toasted, save half of this for the end
0.5clove garlic
3 tablespoonsolive oil
2 tablespoonslemon juice
water
to loosen if needed
salt
pepper
Sourdough bread
enough to give you about 2 cups of crumbs, Fresh or day old is fine
2 tablespoonsolive oil
1 teaspoonslemon zest
red chilli flakes
optional
lemon zest
pecorino
grated, parmesan
¼ cuppinenuts
remaining, toasted
Instructions
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Notes
1 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Makes leftovers












