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Gnocchi with rocket and almond pesto

updated

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Ingredients for 4 servings:

  • 500 g gnocchi (refrigerated section)
  • 125 g arugula
  • 100 g almonds, ground
  • 100 g Parmesan
  • 100 ml olive oil
  • n. B. sugar
  • 2 pinches of salt
  • 2 pinches of pepper
  • 100 g pine nuts
  • 150 g tomatoes, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Cook the gnocchi according to the package instructions. Wash the arugula, drain well, and place in a tall container. Add olive oil and blend until smooth. Stir in the ground almonds and season with sugar, salt, and pepper to taste. Chop the sun-dried tomatoes. Meanwhile, finely grate the Parmesan cheese and stir into the pesto. Fry the pine nuts in a pan until golden brown, then stir into the gnocchi along with the tomatoes and pesto and serve.

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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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