10-minute pesto butter gnocchi

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

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.

7 Ingredients

  • 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

3 Method Steps

  • Step 1

    Place garlic

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    (2 garlic cloves), basil (1 bunch fresh basil, trimmed) leaves and thin stems (discard thick stems), pine nuts (2 tbsp pine nuts), parmesan (2 tbsp finely grated parmesan, plus extra, to serve), butter (40g butter, at room temperature) and oil (1 tbsp extra virgin olive oil) in a food processor. Process until smooth.

  • Step 2

    Cook gnocchi (500g pkt fresh potato gnocchi) in a large saucepan of salted boiling water for 2 minutes or until gnocchi floats. Drain.

  • Step 3

    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.
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Recipe Notes

Short on time? Use pre-grated parmesan instead.

To make this a complete meal, serve with a rocket and tomato salad.

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