Gnocchi with Pesto
Ingredients:
- 1 pound potato gnocchi
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions:
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- Make the Pesto: In a food processor, combine basil leaves, pine nuts, garlic, Parmesan cheese, and lemon juice. Pulse until finely chopped. With the machine running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper to taste.
- Combine Gnocchi and Pesto: In a large mixing bowl, toss the cooked gnocchi with the fresh pesto until evenly coated.
- Serve: Transfer the gnocchi to serving plates and garnish with extra Parmesan cheese and basil leaves if desired. Enjoy!
Notes:
For a creamier texture, you can add a tablespoon of heavy cream to the pesto. You can also add cherry tomatoes or toasted pine nuts as garnish for extra flavor and texture.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Fat | 22g |
| Carbohydrates | 45g |
| Protein | 10g |
User Reviews:
Alice R.: "This was so easy and delicious! The pesto is fresh and flavorful."
Tom G.: "Perfect midweek meal. The gnocchi came out soft and the pesto was excellent."