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Gnocchi al Pesto

Soft potato gnocchi tossed in rich basil pesto with parmesan and toasted pine nuts.

Italian Vegetarian
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Overview

Description

Soft potato gnocchi tossed in rich basil pesto with parmesan and toasted pine nuts.

Prep 10 min Cook 15 min Serves 4
Preparation

Ingredients

  • 500 g Potato gnocchi
  • 150 g Basil pesto
  • 60 g Parmesan
  • 40 g Pine nuts
  • 200 g Cherry tomatoes
  • 1 tbsp Olive oil
Cooking

Instructions

  1. 1
    Bring a large saucepan of salted water to the boil.
  2. 2
    Cook the gnocchi according to packet instructions until they float to the surface.
  3. 3
    Meanwhile, lightly toast the pine nuts in a dry frying pan until golden and fragrant.
  4. 4
    Heat olive oil in a separate pan and cook the cherry tomatoes until softened slightly.
  5. 5
    Drain the gnocchi carefully, reserving a small amount of cooking water.
  6. 6
    Add the gnocchi to the frying pan along with the pesto and a splash of pasta water.
  7. 7
    Gently toss everything together until the gnocchi is evenly coated.
  8. 8
    Serve topped with grated parmesan and toasted pine nuts.
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