Recipe Centre

Gnocchi with nutty pesto

Ingredients
65 ml parsley
65 ml basil
45 ml almonds
2 cloves garlic
45 ml freshly grated Parmesan cheese
1 lemon, grated peel
90 ml olive oil
salt and milled black pepper
500 g fresh gnocchi

Method:
Very finely chop herbs, unskinned almonds and garlic, or process coarsely. Add Parmesan cheese and lemon peel, then slowly add oil, processing to form a smooth, thick paste. Season with salt and pepper. Boil gnocchi in water to which a little oil and salt have been added. Fresh gnocchi take only minutes to cook. Drain, toss with pesto to coat thoroughly. Serve immediately with freshly grated Parmesan cheese and a tomato salad. TOTAL KILOJOULE COUNT: 11 385 kJ (2 720 Cal). A portion: 2 845 kJ (680 Cal).

Recipe From : FAIRLADY

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