Crispy Gnocchi with Basil Pesto
Ingredients
Basil Pesto
-
2
cups
fresh basil leaves, packed
-
½
cup
freshly grated Parmesan-Reggiano cheese
-
½
cup
extra virgin olive oil
-
¼
cup
pine nuts
-
2
cloves
garlic, minced
-
to taste
salt and freshly ground black pepper
Gnocchi
-
2
tablespoons
olive oil
-
1
lb
package potato gnocchi
-
for serving
Parmesan cheese
Instructions
- Make the basil pesto by combining basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
- With the machine running, slowly add olive oil and process until smooth, then add cheese and pulse until combined. Season with salt and pepper.
- Cook the gnocchi according to package instructions and drain completely.
- In a large skillet, heat olive oil over medium-high heat and add the gnocchi in a single layer.
- Cook the gnocchi undisturbed until golden and crisp, about 3-4 minutes, then turn and cook for an additional 3 minutes.
- Remove from heat and stir in ¼ to ⅓ cup of the pesto. Serve warm and garnish with Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
305
Total fat
16g
Total carbohydrates
43g
Total protein
11g
Sodium
586mg
Cholesterol
9mg
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