Fresh Basil Pesto Gnocchi

Instructions

1. 1

   Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.

2. 2

   Make the pesto: In a food processor, combine basil leaves, toasted pine nuts, garlic, and 50g parmesan. Pulse until coarsely chopped.

3. 3

   With the processor running, slowly drizzle in the olive oil until you achieve a smooth, creamy consistency. Season with salt and pepper to taste.

4. 4

   Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes, until they float to the surface).

5. 5

   Meanwhile, heat a large skillet over medium heat. Add the halved cherry tomatoes and cook for 2-3 minutes until they start to soften.

6. 6

   Using a slotted spoon, transfer the cooked gnocchi directly to the skillet with the tomatoes. Add 3-4 tablespoons of the pasta cooking water.

7. 7

   Remove from heat and add the pesto, tossing gently to coat all the gnocchi evenly. Add more pasta water if needed to achieve desired consistency.

8. 8

   Serve immediately in bowls, topped with additional grated parmesan cheese and a few fresh basil leaves if desired.