Italian cuisine · Dough, Pasta & Rice

Gnocchi al Pesto

Delicate gnocchi in fresh basil pesto.

Ingredients · for 4 servings

• 800 g gnocchi
• 2 bunches basil
• 50 g pine nuts
• 50 g parmesan
• Garlic
• Olive oil

Instructions

1. Wash the basil and shake dry; toast the pine nuts in a dry pan until lightly browned.
2. Blend the basil, pine nuts, Parmesan, garlic and a pinch of salt with 100 ml olive oil into a smooth pesto.
3. Bring plenty of salt water to a boil and cook the gnocchi in batches until they float (2–3 min); save some pasta water.
4. Toss the gnocchi loosely with the pesto and 2–3 tbsp pasta water.
5. Serve right away sprinkled with Parmesan and a few pine nuts.