:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/4QWJjdYCiQiSL3dfQysC/7c1662b4a6cc61f2d506c961b995f6.png "Italian Fresh Vegetarian Pesto with Gnocchi")
Italian Fresh Vegetarian Pesto with Gnocchi
This vegetarian pesto gnocchi is an Italian delicacy that offers a flavor-packed meal perfect for any pasta lover. The fresh basil, pine nuts and parmesan work wonderfully with the soft, fluffy gnocchi creating a dish that's both tasty and filling. The quick preparation time makes it an ideal choice for a midweek dinner.
Ingredients
For the pesto:
- 2 cups fresh basil
- 0.3 Cup pine nuts
- 1⁄2 Cup grated Parmesan (or vegetarian alternative)
- 2 cloves Garlic, peeled
- 1⁄2 Cup Extra Virgin Olive Oil
- Salt, to taste
For the gnocchi:
- 1 Package shelf-stable gnocchi
- 1 tablespoon olive oil
- Salt and pepper, to taste
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Directions
Start by making the pesto. Combine basil, pine nuts, Parmesan, garlic and a pinch of salt in a food processor. Blend until finely chopped.
With the processor running, slowly add the olive oil until the mixture is smooth and well combined.
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the top of the water, about 2 to 3 minutes. Drain the cooked gnocchi.
Heat the olive oil in a large skillet over medium heat. Add the drained gnocchi and cook until it's lightly golden and crispy, about 5 minutes. Season with salt and pepper to taste.
Remove the skillet from the heat and add the freshly made pesto. Toss until the gnocchi is fully coated. Serve warm and enjoy.
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TammersItalian Fresh Vegetarian Pesto with Gnocchi
This vegetarian pesto gnocchi is an Italian delicacy that offers a flavor-packed meal perfect for any pasta lover. The fresh basil, pine nuts and parmesan work wonderfully with the soft, fluffy gnocchi creating a dish that's both tasty and filling. The quick preparation time makes it an ideal choice for a midweek dinner.
Start by making the pesto. Combine basil, pine nuts, Parmesan, garlic and a pinch of salt in a food processor. Blend until finely chopped.
With the processor running, slowly add the olive oil until the mixture is smooth and well combined.
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the top of the water, about 2 to 3 minutes. Drain the cooked gnocchi.
Heat the olive oil in a large skillet over medium heat. Add the drained gnocchi and cook until it's lightly golden and crispy, about 5 minutes. Season with salt and pepper to taste.
Remove the skillet from the heat and add the freshly made pesto. Toss until the gnocchi is fully coated. Serve warm and enjoy.
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