Blanch the spinach for 2 minutes, then drain and cool.

Toast the hazelnuts in a skillet with salt and pepper, then roughly chop them.

Blend the spinach, half of the hazelnuts, Parmesan, Pecorino, lemon zest, salt, and pepper together.

This will be your pesto.

Mix the ricotta, egg whites, rye flour, and buckwheat flour with a pinch of salt.

Shape the gnocchi.

Cook them in boiling salted water until they float to the surface.

Transfer them to a bowl with the prepared pesto.

Plate and...

Serve the gnocchi with the pesto, extra lemon zest, and the remaining toasted hazelnuts.