For the pesto, add all the ingredients except Parmesan into blender and puree. Then stir in Parmesan and add salt to taste.

Add ricotta, egg yolks, Parmesan and semolina into a bowl. Finely grate lemon peel and add to the mix together with salt and pepper. Mix all together with your hands until dough forms then cut into four pieces.

Add a little flour on your work surface and roll each piece of dough into 2 cm thick rolls. Cut with sharp knife into 2-3 cm wide pieces and gently press a fork tip into each piece.

Cook the gnocchi in boiling salt water until they swim on the surface and remove with a skimmer. Drain well. Then serve with pesto and grated Parmesan.