Basil Pesto Gnocchi Recipe
Imported potato gnocchi, basil pesto cream sauce, & grape tomatoes.
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Ingredients
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Pasta
Basil Pesto Cream Sauce
Garnish
Method
Cooking the Gnocchi
- 1
Boil the Water
Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
- 2
Cook the Gnocchi
Add the imported potato gnocchi to the boiling water. Once they float to the top (about 2-3 minutes), they are done. Use a slotted spoon to remove them and set aside.
Preparing the Basil Pesto Cream Sauce
- 3
Make the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
- 4
Add Cheese and Oil
Add the grated Parmesan cheese and olive oil to the food processor. Blend until smooth, scraping down the sides as necessary.
- 5
Incorporate Cream
Transfer the pesto mixture to a saucepan. Stir in the heavy cream and heat over low heat until warmed through. Season with salt and black pepper to taste.
Combining and Serving
- 6
Combine Gnocchi and Sauce
Add the cooked gnocchi to the saucepan with the basil pesto cream sauce. Toss gently to coat the gnocchi evenly.
- 7
Add Grape Tomatoes
Fold in the halved grape tomatoes into the gnocchi and sauce mixture.
- 8
Serve
Plate the gnocchi and garnish with extra grated Parmesan cheese. Enjoy your Basil Pesto Gnocchi warm!
