Pea, spinach and ricotta gnocchi with Pistachio pesto #DonnaHay

This is an easy gnocchi which you whip up with ricotta instead of potatoes .
Then drizzle with snazzy pistachio pesto. Thank you Donna Hay!

You need for 4 fashionista and 35 models:

•    2 eggs
•    2 green onions (scallions), finely chopped
•    ½ cup (40g) finely grated parmesan
•    ¾ cup (100g) buckwheat flour+, plus extra for dusting
•    5 cups (150g) baby spinach leaves, blanched, drained and chopped
•    2 cups (300g) frozen peas, thawed and crushed
•    1 cup (240g) fresh ricotta .
•    dried chilli flakes, to serve
•    micro (baby) mint leaves, to serve

mint and pistachio pesto
•    2 cups mint leaves, plus extra to serve
•    ½ cup (70g) toasted pistachios, plus extra, chopped, to serve
•    1 green onion (scallion), chopped
•    1 tablespoon lemon juice
•    1 teaspoon finely grated lemon rind
•    1 tablespoon extra virgin olive oil
•    ½ cup (125ml) water
•    sea salt and cracked black pepper

• Place the eggs, onion, parmesan, flour, spinach and half the peas in a large bowl and mix to combine.
• Add the ricotta and mix until just combined. Roll heaped teaspoons of the mixture into balls and set aside on a lightly floured oven tray.
• To make the pesto, place the mint, pistachio, onion, lemon juice, lemon rind and oil in a small food processor and process for 1–2 minutes or until combined.
• Add the water, salt and pepper, process to combine and set aside.
• Cook the gnocchi, in batches, in a large saucepan of salted boiling water for 3–4 minutes or until firm and floating to the surface.
• Remove with a slotted spoon, place on an oven tray lined with non-stick baking paper and keep warm.
• Divide the gnocchi and remaining peas between 4 bowls.
• Top with the pesto, chilli, herbs and pistachio and serve.
• Yum