Gnocchi with Walnut and Rocket Pesto
Gnocchi with Walnut and Rocket Pesto
Servings
4
Prep time
Cook time
Recipe
V
Ingredients
- 250g grape or cherry tomatoes
- Olive oil spray
- Salt flakes & freshly ground black pepper
- 60g baby rocket leaves, plus extra to serve
- ¾ cup basil leaves, firmly packed
- ⅓ cup walnuts, toasted, plus extra to serve
- 2–3 large cloves garlic, crushed
- Juice 1 lemon
- ⅓ cup olive oil
- ¼ cup shredded parmesan, plus extra to serve
- 500g Grand Italian Potato Gnocchi
Method
- Place the tomatoes onto an oven tray. Spray with oil and season with salt flakes and pepper. Bake at 180ºC fan-forced for 8–12 mins or until just blistered.
- Combine the rocket, basil, walnuts and garlic in a food processor and blend until finely chopped.
- Add the lemon juice then gradually add the oil in a stream while processing to make a loose paste.
- Add the parmesan cheese then process again until smooth and well combined. Season to taste.
- Cook the gnocchi according to the packet instructions then drain well.
- Quickly toss ⅔ of the pesto through the hot gnocchi and mix to coat. If the cheese makes it a little sticky, add a dash of the reserved boiling water to loosen.
- Spoon the gnocchi into the serving bowls and spoon over the remaining pesto. Top with roasted tomatoes and a sprinkle of Parmesan and walnuts. Garnish with rocket leaves and serve immediately.
- Tip: Grand Italian Pumpkin Gnocchi is also a great choice for this recipe. You can use a mixture of both if you are making a larger quantity.
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