Gnocchi with Pesto

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a rolling boil for the gnocchi.

   Ca. 5 min.

2. 2

   While the water heats, prepare the pesto: combine the fresh basil, pine nuts, parmesan cheese, garlic, lemon juice, salt, and black pepper in a food processor.

   Ca. 3 min.

3. 3

   Pulse the pesto mixture until roughly chopped, then slowly drizzle in the extra virgin olive oil while the processor is running until a smooth, but still slightly chunky, sauce forms.

   Ca. 2 min.

   Kokkens note: If the pesto is too thick, add a tablespoon or two of water from the gnocchi pot to thin it out.

4. 4

   Add the gnocchi to the boiling water and cook according to package directions, usually 2-3 minutes, or until they float to the surface.

   Ca. 3 min.

   Kokkens note: Do not overcrowd the pot; cook the gnocchi in batches if necessary.

5. 5

   Once cooked, use a slotted spoon to transfer the gnocchi directly into a large bowl or serving dish.

   Ca. 1 min.

   Kokkens note: Reserve a small amount of the starchy gnocchi cooking water before draining, in case you need it to thin the pesto later.

6. 6

   Pour the prepared pesto over the warm gnocchi and gently toss to coat everything evenly.

   Ca. 1 min.

7. 7

   Serve immediately, garnished with halved cherry tomatoes if desired.