LEMON & ZUCCHINI GNOCCHI WITH BASIL

Ingredients

• Parmesan, grated, for serving

• pine nuts, toasted

• 1/2 cup basil leaves, finely chopped

• 40 g butter

• 1/3 cup pecorino cheese, grated

• ricotta cheese, to serve

• 2 tsp lemon zest

• 4 cups Baby marrows, coarsely grated

• 140 g flour, plus extra for dusting

• 2 free range egg yolks

• 1/4 cup fresh sweet basil, chopped

• salt

Cooking Instructions

1. To prepare the grated zucchini, mix it with salt and allow it to drain in a colander for 20 minutes.

2. Place the zucchini in a tea towel and squeeze out as much of the liquid as possible.

3. Mix the zucchini, basil, lemon, ricotta, egg yolks and Pecorino cheese, then add half the flour to form a dough that is not too sticky to work with.

4. Add more flour if needed.

5. Divide the dough and roll the two halves in the rest of the flour, creating two 2 1/2 cm thick rolls.

6. Slice the rolls into 2 1/2 cm wide pieces then gently create ridges in them either with a gnocchi board or using a floured fork.

7. Cook the gnocchi in boiling water until it floats. Remove and drain.

8. Toss the gnocchi in a bowl with the butter, basil leaves and pine nuts.

9. Serve warm with grated Parmigiano Reggiano.

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