Gnocchi with walnut and sun-dried tomato pesto
Blend the tomatoes, ricotta, walnuts and basil in the food processor. Add a drizzle of extra virgin olive oil until you obtain a creamy consistency and add salt and pepper to taste. Set the mixture aside and cook the gnocchi by boil salted water. Drain the gnocchi once ready and add them to the cream, adding water as required. Stir well to combine all the ingredients and serve with a few rocket leaves as decoration.