500g firm fresh ricotta cheese
1 cup fresh, finely grated parmesan cheese
½ cup (75g) plain flour
2 eggs, beaten lightly
1 tbsp (20ml) extra virgin olive oil
½ tsp salt and freshly ground
350g flat (Roman) beans, trimmed, halved
250g cherry tomatoes
80g butter, chopped
¼ cup (20g) parmesan cheese flakes
Green bean pesto
140g green beans, trimmed
30g pine nuts, toasted
12 fresh sage leaves plus extra leaves to garnish
2 tsp lemon zest
½ cup fresh, finely grated parmesan cheese
2 tbsp (40ml) extra virgin olive oil
1. Place ricotta in a sieve over a bowl, cover and drain for 1 hour or overnight to remove excess moisture.
2. Combine ricotta, parmesan, flour, eggs, oil and salt and pepper to taste in a large bowl and mix well. Drop level tablespoons of mixture onto a tray, then cover and refrigerate for 1 hour or until firm (makes approx. 32 gnocchi).
3. For the pesto: Blanch green beans in boiling water for 2 minutes, refresh in cold water and drain. Blend in a small food processor with remaining dry ingredients, until paste consistency, stir in the oil. Makes ¾ cup.
4. Bring a large saucepan of salted water to the boil. Shape gnocchi mixture into ovals no bigger than one tablespoon each. Drop gnocchi, in batches, into boiling water; cook, without stirring, until gnocchi floats to the surface. Immediately remove gnocchi from pan with a slotted spoon and drain well. Add flat beans for the last 3 minutes.
5. Melt butter and pan-fry gnocchi in batches with cherry tomatoes. Gently toss through pesto and flat beans until well combined.
6. Divide gnocchi among warmed serving plates. Serve topped with extra parmesan flakes and black pepper, if desired.