Gnocchi with nutty pesto


Ingredients 9
Servings 4
Time

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).
 

 

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