Divvy up some of this creamy pesto gnocchi for a flavorful meal!
Ingredients: Gnocchi · 1 16 oz package potato gnocchi · 1 c homemade basil pesto recipe below · 1/4 c heavy cream · 2 tbsp lemon juice · grated parmesan cheese for serving Pesto · 1/4 c nuts: pine nuts, walnuts, cashews or almonds toasted · 1/4 c grated parmesan cheese · 2 cloves garlic · 1 c loosely packed basil leaves · 1/4 c olive oil · salt |
Instructions:
Pesto
1. In a food processor or blender pulse the basil, parmesan cheese, nuts, and garlic until coarsely ground.
2. Scrape down the sides of the food processor with a rubber spatula. Then, with the motor running, drizzle in the oil in a thin stream. Season with salt and set aside.
Gnocchi
1. Bring a pot of salted water to a boil. Boil the gnocchi according to the instructions on the package. Reserve ¼ cup of water before draining.
2. While the gnocchi cooks, heat a large skillet over medium heat. Add the cream and pesto to the pan and bring to a low simmer. As soon as the gnocchi is cooked add it to the skillet.
3. Cook the gnocchi in the sauce for 2-3 minutes, tossing to coat. Add some pasta water to thin out the sauce as needed. Just before serving add lemon juice. Taste and season with salt and pepper.
To serve, divide between bowls. Top with grated parmesan cheese.
Source: “Creamy Pesto Gnocchi”. Recipe. www.cravingcalifornia.com. N.p. 19 May 2022. Web. 22 Oct. 2024.
By Recipe Contributor
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