Gnocchi:
– 1kg russet potatoes
-125g AP flour
– 2 eggs
– 1 pinch baking powder
– 1 tbsp ricotta
– Salt & white pepper
Pesto:
– 1 bunch basil
– ~5tbsp EVOO
– 2-3 cloves garlic
– 1/2 cup toasted pine nuts
– zest of 1/2 lemon
– About 1tsp of lemon juice
– 1/2 cup fresh parm
– black pepper
Gremolata:
– 1 large clove garlic
– Zest of 1/2 lemon
– 1/3 bunch of flat leaf parsley
– Course salt/Kosher
– 1/4 cup toasted seasoned breadcrumbs
by WillowandWisk