Bread Gnocchi with Pistachio Pesto
Ingredients
- 4 cups diced crustless leftover bread (1/2-inch pieces)
- 1 cup whole milk
- 2 large eggs
- 1/2 cup ricotta, strained
- 1/2 cup freshly grated Parmigiano-Reggiano
- Kosher salt
- 1 cup 00 flour, plus more for dusting
- 1/2 cup shelled pistachios
- 2 cups lightly packed fresh basil leaves
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1 clove garlic, peeled
- 1/2 cup olive oil
- Zest of 1 lemon
- Kosher salt, to taste
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