Ricotta gnocchi with pesto

1. To make the pesto, combine basil (reserve small leaves for garnish), pine nuts, parmesan, garlic and lemon juice in a small food processor. Blitz until smooth, then stir through olive oil. Set aside.
2. Combine ricotta, egg, grated parmesan, flour, nutmeg and salt in a medium bowl. Use a spatula or wooden spoon to beat together until smooth. Roll tablespoons of the mixture into balls, then place on a tray dusted with extra flour. Bring a medium saucepan of water to the boil. Cook gnocchi for 2-3 minutes or until firm and floating to the surface. Carefully remove gnocchi with a slotted spoon.
   
3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook asparagus and sugar snap peas and cook for 1-2 minutes or until lightly coloured and tender. Carefully transfer gnocchi into the pan and toss through pesto.
   
4. Divide gnocchi between plates and top with extra parmesan and reserved basil leaves.
   

Cooking Tip: Don’t be concerned if the gnocchi dough feels very soft. It contains just enough flour to hold the dough together, but result in soft, pillowy clouds of cheesy goodness when cooked!

Nutrition Tip: Cooking in olive oil improves the nutritional value of other foods. Olive oil offers healthy unsaturated fats and plenty of antioxidants, but also allows the body to absorb more nutrients from vegetables.