Gnocchi Al Pesto

Elayne

1 lb gnocchi (500g)

2 cups fresh basil (30g)

½ cup parmesan fresh grated (50g)

1 tablespoon pine nuts

1 clove garlic

⅓ cup olive oil extra virgin (80ml)

salt and pepper to taste

Ricotta cheese

Bring a large pot of salted water to a boil.

Meanwhile make the pesto by adding all ingredients to a bowl and blitz with an immersion blender to a smooth saucy consistency.

Cook the gnocchi until they float to the top of the water (reserve a little cooking water).

Drain the gnocchi once cooked and add back to the pot.

Add the pesto sauce and stir until thoroughly coated. Add a splash of reserved water to emulsify if needed.

Serve with extra parmesan cheese.

Make it creamy - you can mix the pesto with ricotta to make a super creamy and delicious pesto sauce. You'll need some reserved cooking water to thin the sauce slightly if it's too thick.

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