Gluten-free gnocchi with creamy pesto

2 servings Prep: 5 hrs
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Try this delicious, comforting dish for a midweek family meal.

By Food24 July 13 2010
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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.

For more of Leaine’s Kitchen recipes click here…



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