gnocchi-al-pesto

gnocchi-al-pesto recipe on DishRoll

Ingredients

• 1 1 lb potato gnocchi (fresh or store-bought)
• 2 2 cups fresh basil leaves
• 3 3 tbsp pine nuts
• 4 2 garlic cloves
• 5 ½ cup Parmesan, grated
• 6 ½ cup extra virgin olive oil
• 7 Juice of ½ lemon
• 8 Salt & black pepper
• 9 Extra Parmesan for serving

Instructions

1. 1
   Make pesto: blend basil, pine nuts, garlic, and Parmesan. Stream in olive oil while blending. Season with lemon, salt, and pepper.
2. 2
   Cook gnocchi in well-salted boiling water until they float, about 2–3 min. Reserve ½ cup cooking water.
3. 3
   Transfer gnocchi with a slotted spoon to a large bowl.
4. 4
   Add pesto and toss gently, adding pasta water as needed to loosen the sauce.
5. 5
   Serve immediately with extra Parmesan and a drizzle of olive oil.