Gnocchi with green pesto
Gnocchi (read: niokki) are soft dumplings small enough to make one bite at a time. They are made from potatoes and semolina. Each gnocco has grooves made with fork in it, which makes sauce stick better to it.
fresh basil leaves (picked from one whole pot of basil)
4 tbsp pine nuts (can be substituted with walnuts)
3 tbsp grated Parmesan
2 cloves garlic, big
1 200 ml olive oil
salt and pepper
Cook the gnocchi in hot oil in a frying pan. Cook for about 2 min. while stirring from time to time. Add 100 ml water and steam gnocchi with the lid on for about 3 min. Next, remove the lid and let the remaining water evaporate. Mix gnocchi with the green pesto and serve.
Gnocchi also tastes good when cooked in water. In this method add gnocchi to a pot of salted boiling water. Give the gnocchi in the pan an energetic stir and cook on high heat until they come to float at the surface, which shows that they are ready.
How to make green pesto:
Roast the nuts in a dry frying pan until they become light brown. Next, combine the roasted nuts, fresh basil leaves, garlic and Parmesan in a food processor until coarsely chopped. Next, add the olive oil and pulse until the consistency is to your liking. Season using salt.