Name: Gluten-free gnocchi with creamy pesto
Prep time: 300 min
Total time: 300 min
Yield: 2 servings
Cuisine: Bake
Ingredients: bunch rocket; bunch fresh Italian parsley; 1 onion salad, chopped; lemon juice optional; handful pine nuts; herbal salt; peppercorns black, cracked; olive oil basil infused; cinnamon; paprika; 1 - 1 1/2 cup soy milk; 1/2 - 1 cup cake flour Maizena, gluten-free; you can make a simple basil pesto by replacing the rocket and parsley with basil; 1 gnocchi store bought, gluten free

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Ingredients (14)

bunch	rocket
bunch	fresh Italian parsley
1	onion — salad, chopped
	lemon juice — optional
handful	pine nuts
	herbal salt
	peppercorns — black, cracked
	olive oil — basil infused
	cinnamon
	paprika
1 - 1 1/2 cup	soy milk
1/2 - 1 cup	cake flour — Maizena, gluten-free
	you can make a simple basil pesto by replacing the rocket and parsley with basil
1	gnocchi — store bought, gluten free

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Method:

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.

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