Gnocchi with Spinach Lemon Pesto

• 8 oz potatoes (peeled, boiled, and mashed)
• 2 oz plain flour
• 1 egg
• 1 oz of Ricotta Cheese
• 2 oz Parmesan cheese, grated.
• salt and black pepper, to taste

 Sauce: 

• 2 oz olive oil
• 1 Cup Spinach (Chiffonade)
• 2 oz Asiago cheese, grated.
• ½ tsp Lemon zest
• 1/8 cup lemon juice
• 1 garlic clove minced
• 1 tbsp chopped walnuts
• Cooking water as needed (1 TBS)
• Salt TT

• Combine potato with flour, eggs, ricotta, the first 2 oz of grated Parmesan cheese and a pinch of salt; mix well to form a dough.
• Roll dough out to a 2cm thick rope on a lightly floured surface; slice into aprox 1-inch pieces. You can make grooves by rolling each piece over a fork. Cover gnocchi with a clean tea towel until ready to cook.
• Make the Sauce:
• Toss all ingredients together while whisking in the olive oil.
• Bring a pot of lightly salted water to the boil; add gnocchi and cook until pieces rise to the surface, and then 60 seconds.

Scoop gnocchi out onto a serving dish; use some of the cooking water to thin out your sauce, and toss it with the Gnocchi, and serve.