Pesto Gnocchi

Method5 steps · about 10 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it.

   Uses Water for boiling gnocchi, as needed; reserve a little cooking water · Salt for the gnocchi cooking water, as needed

2. 2

   Step 2: Put all the basil (30 g), grated Parmesan (50 g), pine nuts (1 tablespoon), garlic (1) and olive oil (80 ml) in a blender or food processor. Blend until smooth, then taste and season with salt and black pepper as needed.

   Uses 30 g fresh basil · 50 g freshly grated Parmesan for the pesto · 1 tablespoon pine nuts · 1 garlic clove · 80 ml extra virgin olive oil · Salt for pesto, to taste · Black pepper for pesto, to taste

3. 3

   Step 3: Cook the ready gnocchi (500 g) in the boiling salted water according to their packet, until they float to the surface and are cooked. Reserve a little of this cooking water before draining.

   Uses Boiling salted gnocchi water · 500 g ready gnocchi

4. 4

   Step 4: Drain the cooked gnocchi and return them to the pot off the heat. Stir in the prepared pesto until coated. Add a small splash of reserved gnocchi cooking water only if needed to loosen and emulsify the sauce.

   Uses Cooked gnocchi · Prepared basil pesto · A small splash reserved gnocchi cooking water, only if needed

5. 5

   Step 5: Serve the pesto-coated gnocchi immediately, with optional extra grated Parmesan.

   Uses Pesto-coated gnocchi · Extra grated Parmesan for serving, optional