• This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte.

    Gnocchetti di ricotta al pesto di spinaci (gnocchi with ricotta and spinach pesto)

    Serves: 4
    Cooking Time: 45 mins


    • 500g fresh ricotta
    • salt and freshly ground black pepper, to taste
    • 10ml (2 tsp) ground nutmeg
    • 60ml (¼ cup) Parmesan, freshly grated
    • 2 large egg yolks
    • 200g “00” flour
    • PESTO
    • 1 packet fresh spinach, blanched
    • 200ml olive oil
    • 50g hazelnuts
    • 1 garlic clove
    • salt and freshly ground black pepper, to taste
    • 60ml (¼ cup) Parmesan, freshly grated, plus extra to serve



    For the gnocchetti, combine all the ingredients in a large mixing bowl and mix well to form a soft but manageable dough, adding a little flour if necessary.


    On a clean surface, roll the dough into long sausages and cut into slices.


    Cook the gnocchetti in plenty of boiling salted water until they come to the surface. Remove with a slotted spoon and drain well.


    To make the pesto, place the spinach in a food processor and slowly add the oil, drop by drop, blending continuously until it forms an emulsion. Add the rest of the ingredients and process until smooth.


    Toss the gnocchetti with the pesto to coat well and serve hot, topped with the extra Parmesan.

    Doppio zero (double zero or “00”) flour can be found at good supermarkets and delis, but you can also use cake flour.