Gnocchi with Homemade Pesto

When basil in your garden, home balcony, or kitchen grows a bit wild, its best to trim it and prepare the popular Italian cold sauce with the resonant name pesto genovese. You can mix the pesto with pasta or store-bought gnocchi and almost instantly create a delicious meal that will fill your kitchen with the enchanting aroma of basil.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 450 g Potatoes, white

  • 60 ml Sweet cream

Pesto

  • 3 cups Basil, fresh

  • 3 spoons Pine nuts

  • 2 pod Garlic, fresh

  • 70 g Cheese, Parmesan, grated

  • pieces Oil, olive

  • pieces Salt, table

Steps

  1. Rinse the basil leaves quickly under running water if necessary to remove any soil residue on the underside. Then spread the leaves on paper towels and let them dry.

  2. Add the basil along with peeled garlic, grated cheese, and pine nuts to an electric chopper or blender. Grind the ingredients finely, then while mixing, gradually add olive oil until you achieve a medium-thick sauce. Season with salt and ground pepper to taste.

  3. Place a large pot of water for cooking the gnocchi on the stove. Salt the water and wait for it to boil. Add the gnocchi and cook according to the manufacturer's instructions.

  4. Transfer the pesto to a pan and mix it with cream. Heat over low heat to allow the sauce to bind nicely. Add the drained gnocchi and mix everything well so that the sauce coats all the gnocchi.

  5. Serve the prepared dish on plates and top with a bit more grated Parmesan if desired.

Nutrition Information (Per 100g)

  • Calories: 156.05 kcal
  • Fat: 8.36 g
    • Saturated Fat: 2.43 g
  • Carbohydrates: 13.07 g
    • Sugars: 0.61 g
  • Protein: 5.77 g
  • Fiber: 2.28 g

Advice

You can spice up the dish by adding sautéed shrimp or chicken, and cherry tomatoes are also a great addition, quickly sautéed in olive oil to soften them slightly.