Gnocchi with nutty pesto

Fairlady
4 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
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Ingredients (9)

65.00 ml fresh parsley
65.00 ml fresh basil
45.00 ml almonds
2.00 garlic — cloves
45.00 ml parmesan cheese — freshly grated
1.00 lemon — zest only
90.00 ml fresh chillies — 573
salt and freshly ground black pepper
500.00 g gnocchi — fresh
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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).



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