Gnocchi with walnut pesto is a very simple first course to make with a delicate and irresistible flavour. Homemade gnocchi is always a winner but it's okay to use the ready-to-cook kind.
You can prepare the pesto using the classic method with a mortar and wooden pestle but if you have little time you can chop all the ingredients in a food processor.
If you don't like walnuts you can prepare a classic pesto with pine nuts or you can use hazelnuts or almonds. If you have some pesto left over, you can keep it in the fridge for a few days in a jar with an airtight seal.
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4
Ingredients:
400g of ready made gnocchi
50g of fresh basil
20g walnuts
100g of Parmesan cheese
80 ml of extra virgin olive oil
1 pinch of coarse salt
50g of fresh basil
20g walnuts
100g of Parmesan cheese
80 ml of extra virgin olive oil
1 pinch of coarse salt
Instructions:
1. Bring
a large pot of salted water to a boil. Cook gnocchi according to
package instruction. Drain, reserving 1 cup of the hot pasta water.
2. In
the meantime, pulse half of the chopped walnuts and half of the cheese with the salt in a food processor. Once well chopped and blended,
add olive oil and fresh basil in a slow steady stream while pulsing. Remove from food
processor and fold in remainder of chopped walnuts.
3. In a large
serving bowl, toss hot gnocchi with walnut pesto. Stir in 1/2 cup of the
hot pasta water to bind sauce, adding more if desired.
4. Serve topped with freshly grated Parmesan.