Name: Gnocchi with parsley pesto recipe
Prep time: 10 min
Cook time: 5 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 25g (1oz) pine nuts; 2 garlic cloves, crushed; 50g (2oz) parsley, roughly chopped; 100ml (4oz) olive oil; 100g (4oz) mushrooms, wiped and finely diced; 2 x 400g packets potato gnocchi

By GoodtoKnow

published 16 October 2007

in Recipes

A simple, tasty and filling Italian dish that combines fresh parsley pesto with potato gnocchi. This recipe is suitable for vegetarians.

Ingredients

25g (1oz) pine nuts
2 garlic cloves, crushed
50g (2oz) parsley, roughly chopped
100ml (4oz) olive oil
100g (4oz) mushrooms, wiped and finely diced
2 x 400g packets potato gnocchi

To serve:

Freshly chopped parsley

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Method

Place the pine nuts, garlic, parsley and all but 30ml (2tbsp) of the olive oil in a food processor or blender and process for 1-2 mins until finely minced. Season with salt and freshly ground black pepper.
Heat the rest of the oil in a frying pan and add the diced mushrooms. Cook over a high heat until browned.
Meanwhile, cook the gnocchi in a large pan of lightly salted boiling water for 3-4 mins until they just rise to the surface. Drain well.
Add the gnocchi and parsley pesto sauce to the frying pan and stir gently to mix. Cook for 1-2 mins until just heated through. Adjust the seasoning to taste and serve garnished with the chopped parsley.

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