Dinner For One: Ricotta Gnocchi with Cashew Basil Pesto Recipe | Kaleidoscope Blog

Mid week dinners can be hard. I mean, they happen five times a week. It’s made harder on those occasions when you find yourself needing to cook for just one. I am forever on the lookout for quick and easy meals for the working week to stop me from having take away or that suspicious looking pumpkin soup in the back of the freezer.Dinner For One: Ricotta Gnocchi with Cashew Basil Pesto Recipe | Kaleidoscope Blog

This Dinner for One: Ricotta Gnocchi with Cashew Basil Pesto is just that. Unlike Potato Gnocchi, this comes together nice and quick for a beautifully comforting dinner. Best of all, it’s made from humble ingredients found in your cupboard and fridge.

The pesto recipe is really adaptable, too. Change up the basil for kale, rocket or spinach and substitute the cashews for walnuts or pine nuts. No excuses for dodgy weeknight Thai on those nights you find you are just cooking for yourself!Dinner For One: Ricotta Gnocchi with Cashew Basil Pesto Recipe | Kaleidoscope Blog

Ricotta Gnocchi with Cashew Basil Pesto
Serves 1
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
1358 calories
79 g
284 g
97 g
57 g
31 g
376 g
3224 g
4 g
0 g
63 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1358
Calories from Fat 849
% Daily Value *
Total Fat 97g
Saturated Fat 31g
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 53g
Cholesterol 284mg
Sodium 3224mg
Total Carbohydrates 79g
Dietary Fiber 23g
Sugars 4g
Protein 57g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Ricotta Gnocchi
  1. 125g fresh ricotta
  2. 1/2 tsp sea salt
  3. 1/4 cup freshly grated Parmesan
  4. 1 egg yolk
  5. 1/3 cup plain flour
For the Cashew Basil Pesto
  1. 3/4 cup basil leaves
  2. 1/3 cup raw cashews
  3. 3 tbsp extra virgin olive oil
  4. 1/2 tsp sea salt
  5. 20g piece of Parmesan
  6. 1/2 garlic clove
  1. Place a large saucepan of water on a high heat to boil.
  2. Place all the gnocchi ingredients in a mixing bowl and mix with a fork until a dough forms.
  3. Divide the dough into 4 even pieces and coat each in a little plain flour.
  4. Roll each piece into a sausage that's about 2cm in diametre.
  5. Cut the sausages into 2cm pieces and lower into the boiling water.
  6. While the gnocchi cook, place all of the pesto ingredients into a blender or small food processor and blend until smooth.
  7. The gnocchi will be cooked when it is floating on the surface of the water, about 3-5 minutes.
  8. Toss the cooked gnocchi in the pesto and serve with some extra Parmesan.
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Erin Pracy

Eat + Drink Contributor | Kaleidoscope at Erin Made This
By day Erin hangs out with high school kids and teach them to cook, sew and use technology in Sydney, Australia. Which she loves!

Erin spends time out of the classroom writing her wonderful blog Erin Made This. Cooking and taking photos has been a long love of hers and she is obsessed with finding, cooking and adapting great recipes and loves top share them with the world.

Erin will be whipping up fabulous recipes for us each month that will help make a busy modern woman’s life a little less frantic and a whole lot yummier!

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