Gnocchi al Pesto

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 5 min

   Napomena kuhara: Ensure enough water to allow gnocchi to float freely.

2. 2

   While the water heats, prepare the pesto by combining the basil leaves, pine nuts, and garlic in a food processor or blender.

   Oko 2 min

3. 3

   Pulse the pesto mixture until roughly chopped, then add the parmesan cheese, pecorino romano cheese, salt, and black pepper.

   Oko 1 min

4. 4

   With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined.

   Oko 2 min

   Napomena kuhara: Adjust consistency with a little more olive oil if needed.

5. 5

   Carefully add the potato gnocchi to the boiling water.

   Napomena kuhara: Do not overcrowd the pot; cook in batches if necessary.

6. 6

   Cook the gnocchi for 2-3 minutes, or until they float to the surface.

   Oko 3 min

   Napomena kuhara: Once they float, they are usually cooked through.

7. 7

   Using a slotted spoon, transfer the cooked gnocchi directly into a large serving bowl.

   Oko 1 min

   Napomena kuhara: Reserve a small amount of the gnocchi cooking water if you want to thin the pesto later.

8. 8

   Add the prepared pesto to the gnocchi in the bowl.

9. 9

   Gently toss until the gnocchi are evenly coated with the pesto.

   Oko 1 min

   Napomena kuhara: If the pesto is too thick, add a tablespoon or two of the reserved gnocchi cooking water to loosen it.

10. 10

    Serve immediately, garnished with halved cherry tomatoes if desired.