Gnocchi al Pesto
Soft potato gnocchi tossed in bright basil pesto with pine nuts and Parmesan. Light, fragrant, fast.
Ingredients
- 400 g potato gnocchi
- 50 g fresh basil leaves
- 30 g pine nuts
- 1 clove garlic
- 50 g grated Parmesan
- 80 ml extra virgin olive oil
- Salt
Method
- Blend basil, pine nuts, garlic, and Parmesan in a food processor. Drizzle in olive oil while blending. Season.
- Cook gnocchi in boiling salted water until they float, about 2–3 minutes. Reserve some cooking water.
- Toss gnocchi with the pesto, adding splashes of cooking water until it coats evenly. Serve with extra Parmesan.