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Gnocchi with cashew pesto

updated

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Ingredients for 2 servings:

  • 40 g tomatoes, dried in oil
  • some chili flakes
  • ½ clove(s) garlic
  • 20 g Parmesan, grated
  • 30 g cashew nuts, unsalted
  • 60 ml olive oil
  • some salt and pepper
  • 400 g gnocchi (refrigerated section)
  • 1 tbsp butter
  • 10 g fresh basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian gnocchi pan with basil

For the pesto, combine the sun-dried tomatoes, chili flakes, garlic clove, grated Parmesan cheese, cashews, and olive oil in a blender and season with salt and pepper. Add butter to a pan and fry the gnocchi according to the package instructions until golden brown (if they need to be cooked briefly beforehand, don’t overcook them, or they’ll become too mushy). Meanwhile, finely chop the basil. Finally, add the pesto to the pan and mix well with the gnocchi. Serve sprinkled with basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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