In a large bowl, combine the ricotta cheese, egg, Parmigiano, salt and pepper, mix to combine. Finally, mix in the flour. The dough should be sticky.

Lightly flour a baking sheet and bring a pot of salted water up to a boil. Make long snakes of dough abs then cut them 5cm long and place on the baking sheet. I like to roll them smoothly between wet hands.

In a mortar and pestle or just in a robot coupe put the garlic and the scallion with the extra virgin olive oil , then add the nuts and the rest of the ingredients. Mix everything until it gets creamier.

Put the gnocchi in the boiling water and reduce to simmer - cook for 2 minutes. Pull the gnocchi out of the water with a slotted spoon and place them in a pan with the pesto, add a little of cooking water if needed.

Serve the gnocchi on the plate, finish up with some more fresh parmgiiano and some fried nettle .

Buon appetito!