Gluten-free gnocchi with creamy pesto

Recipe from: 13 july 2010

Ingredients 14
Servings 2
Time 05:00

Ingredients

  • bunch
    rocket
  • bunch
    flat leaf parsley
  • 1
    salad onions, chopped
  • Squeeze of lemon juice (optional)
  • handful
    pine nuts
  • Herbal salt
  • Cracked black pepper
  • Basil infused olive oil (or plain olive oil)
  • Cinnamon (optional)
  • Paprika
  • 1 - 1 1/2
    cup
    soya/ rice milk
  • 1/2 - 1
    cup
    maizena/ gluten free cake flour
  • You can make a simple basil pesto by replacing the rocket and parsley with basil
  • 1
    packet store-bought gluten-free gnocchi
 

Method

25:00
 
Blend the rocket, parsley, salad onions, lemon juice, pine nuts, olive oil, herbal salt and pepper until you have reached a pesto consistency.

Taste and add extra seasoning if needed. Place the flour or maizena in a pot on the stove and slowly add the milk, stirring continuously. The sauce will thicken when the flour cooks in the milk - it should take about 10 - 15 minutes.


Add the pesto to the white sauce and stir through. I added about a teaspoon of cinnamon and some paprika for extra flavour.

Pour over the gluten-free gnocchi and bake in the oven for 15 - 20 minutes.

For more of Leaine's Kitchen recipes click here...

 

Read more on: bake  |  vegetarian  |  gluten-free
 

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