Operation Manual

32
Ingredients
500g pack gnocchi
Parmesan cheese, for serving
Pesto
50g toasted pine nuts
100g basil leaves
8 tbsp extra virgin olive oil
2 garlic cloves, crushed
50g parmesan, grated
A squeeze of lemon
Method
1. To make the pesto, start by grinding the toasted pine nuts in
the spice grinder using the pulse function.
2. Transfer to the blender jug along with the rest of the ingredients.
3. Add some salt and pepper and then blend or pulse to form a
rough paste.
4. Set to one side.
5. Cook the gnocchi in a pan of salted water, as per package
instructions.
6. Drain well and tip into a serving bowl.
7. Toss with the pesto and serve with grated parmesan.
8. If you have any pesto left over, transfer to a jar and top with
some oil to preserve. Cover and store in the fridge for up to
a week.
Pesto Gnocchi
Gnocchi are thick, soft dumplings, usually made from potato, our and egg. Combine soft gnocchi
with fresh pesto in this easy recipe for a tasty change from pasta.