GNOCCHI WITH BASIL PESTO

Preparation time:    5  mins

Cooking time    5  mins

Serve 4

  • 500g Mancini Potato Gnocchi
  • 2 cups loosely packed basil leaves, washed and dried thoroughly
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons freshly grated Parmesan
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper

In a food processor, combine the basil, pine nuts, parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

Cook frozen gnocchi in large pot of lightly salted boiling water for 2 – 3 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking). Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. If the sauce seems too “tight”, add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.

 

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