Basil Pesto Gnocchi
500g Fresh Gnocchi
4 large mushrooms, sliced
¼ Fresh Zucchini, sliced
1 Tbsp. Olive Oil
1 tsp. crushed Garlic
100g Shaved Parmesan Cheese
1 cup Rocket Leaves
Salt and Pepper
1 clove of Garlic, peeled
Ground Black Pepper
1 large bunch of Fresh Basil, diced
50g Pine Nuts
3 Tbsp. Olive Oil
50g Parmesan, finely ground
- Prepare the pesto ahead of time by crushing garlic with salt and pepper in a pestle and mortar. Add the basil leaves and pine nuts and grind until a paste forms. Add the olive oil and Parmesan cheese, continue to blend ingredients and set pesto aside. Pesto can be stored in the fridge until ready to use.
- Heat a medium-sized pot of salted water to high temperature and bring to the boil. Add gnocchi and cook until soft and gnocchi are floating. Strain gnocchi and set aside.
- Add butter to a large frying pan heat to medium. Add gnocchi and cook until slightly brown and crispy. Stir gnocchi regularly to prevent burning.
- In a separate frying pan, heat olive oil and fry sliced mushrooms and zucchini until soft and slightly browned. Remove from heat and stir through to cooked gnocchi.
Stir through basil pesto and garnish with rocket and Parmesan cheese. Serve immediately.
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