Alright, carb-lovers, gather 'round! Are you tired of the same old pasta routine? Do you yearn for something a little...squishier? Then prepare for gnocchi with walnut pesto. Yes, you heard right. Fluffy, pillowy clouds of potato-y goodness swimming in a sea of nutty, herbaceous delight.
We're talking about light-as-air gnocchi that practically melt in your mouth. And the walnut pesto? It's a delightful twist on the classic, offering a richer, more complex flavour profile that'll make your taste buds sing "That's Amore!" (Even if you're not Italian, which, let’s be honest, you wish you were, at least when it comes to food.)
This is surprisingly easy, even if you consider yourself culinarily challenged. You can use store-bought gnocchi for a quick weeknight meal and dress it up with this incredible pesto. Or, if you're feeling ambitious, roll up your sleeves and make your own! Just promise me you'll reward yourself with an extra serving. Don't forget the fresh basil! No Italian cooking is complete without it. Enjoy this fun twist on pasta.
Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4
Ingredients:
400g of ready made gnocchi
50g of fresh basil
20g walnuts
100g of Parmesan cheese
80 ml of extra virgin olive oil
1 pinch of coarse salt
Instructions:
1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instruction. Drain, reserving 1 cup of the hot pasta water.
2. In the meantime, pulse half of the chopped walnuts and half of the cheese with the salt in a food processor. Once well chopped and blended, add olive oil and fresh basil in a slow steady stream while pulsing. Remove from food processor and fold in remainder of chopped walnuts.
3. In a large serving bowl, toss hot gnocchi with walnut pesto. Stir in 1/2 cup of the hot pasta water to bind sauce, adding more if desired.
4. Serve topped with freshly grated Parmesan.
FAQs:
Can I use regular pesto if I don't have walnuts? Absolutely! But trust me, the walnut pesto is worth trying.
Is this recipe vegetarian? You betcha!
Can I add protein? Grilled chicken or shrimp would be fantastic additions.
Cooking Time: 5 minutes
Serves: 4
Ingredients:
400g of ready made gnocchi
50g of fresh basil
20g walnuts
100g of Parmesan cheese
80 ml of extra virgin olive oil
1 pinch of coarse salt
Instructions:
1. Bring a large pot of salted water to a boil. Cook gnocchi according to package instruction. Drain, reserving 1 cup of the hot pasta water.
2. In the meantime, pulse half of the chopped walnuts and half of the cheese with the salt in a food processor. Once well chopped and blended, add olive oil and fresh basil in a slow steady stream while pulsing. Remove from food processor and fold in remainder of chopped walnuts.
3. In a large serving bowl, toss hot gnocchi with walnut pesto. Stir in 1/2 cup of the hot pasta water to bind sauce, adding more if desired.
4. Serve topped with freshly grated Parmesan.
FAQs:
Can I use regular pesto if I don't have walnuts? Absolutely! But trust me, the walnut pesto is worth trying.
Is this recipe vegetarian? You betcha!
Can I add protein? Grilled chicken or shrimp would be fantastic additions.