24 Feb Recipe: 10-minute pesto butter gnocchi
05m prep I 05m cook I 4 servings
The sweet flavours of basil, nutty parmesan and crunchy pine nuts are the stars in this buttery sauce. Serve over pillows of potato gnocchi for a quick and easy dinner.
- 1 bunch fresh basil, trimmed
- 2 garlic cloves
- 2 tbsp pine nuts
- 2 tbsp finely grated parmesan, plus extra, to serve
- 40g butter, at room temperature
- 1 tbsp extra virgin olive oil
- 500g pkt fresh potato gnocchi
Place garlic, basil leaves and thin stems (discard thick stems), pine nuts, parmesan, butter and oil in a food processor. Process until smooth.
Cook gnocchi in a large saucepan of salted boiling water for 2 minutes or until gnocchi floats. Drain.
Return gnocchi to pan and add basil mixture. Toss gently to combine. Divide among serving bowls. Top with extra parmesan. Season with pepper to serve.
Recipe and photo courtesy of taste.com.au.