Homemade pesto gnocchi
Time: 15 mins
1 clove of garlic
sea salt and pinch of black pepper
3 good handfuls of fresh basil, leaves picked
a handful of pine nuts dry toasted
a good handful of grated Parmesan cheese
2/3 glugs of good quality extra virgin olive oil
1 x small lemon, zest and juice
400g bag of Gnocchi
To make the pesto you need a pestle and mortar. Firstly crush your garlic clove in there followed by a pinch of salt and pepper. Then start putting in your basil a hand full at a time and crushing it into the garlic until the basil leave become more a paste, do this until all the basil is used save a couple leaves for decoration. Then crush in your lightly toasted pine nuts and handful of grated parmesan. Finally squeeze in the juice of one small lemon and extra virgin olive oil and use a small serving spoon to gently mix all this together until you have a nice smooth texture.
Get a pan with boiling salted water going and pour the whole bag of gnocchi into it. Next to this have a frying pan with a teaspoon of butter in and keep this on a medium heat. The gnocchi takes about 3 minutes to boil but watch the boiling water, as each gnocchi ball rises fish it out with a spatula that has draining holes in, and toss it into the pan with the butter. The gnocchi will mostly float at the same time so just keep fishing them into the pan with the melted butter until you have all the gnocchi in there. You want to just shallow fry this gnocchi to literally toast the edges. Once they have browned on the outside, mix them with the homemade pesto in a large dish, shave a bit more parmesan on top and serve straight away.