Gnocchi with red pesto

Ingredients

JAWO Gnocchi

1 jar of sun-dried (or oven-dried) tomatoes

handful of almonds

olive oil

100 g Parmesan

1 clove garlic, big

seasoning: salt

a few fresh basil leaves for decoration

Cooking method:

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 red pesto sauce 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 they are ready.

How to make red pesto:

Combine the tomatoes and oil from the tomatoes with almonds (ground almonds can also be used), garlic and Parmesan in a food processor. Pulse until the consistency is to your liking. If the pesto seems dry, add more oil. Decorate with fresh basil leaves and a pinch of grated Parmesan.