Gnocchi with Walnut and Rosemary Pesto

Crisp pan-fried gnocchi with a fragrant walnut, basil and rosemary pesto.

Main courseVegetarianPasta

Ingredients

  • 500 g potato gnocchi
  • 2 tbsp extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 bunch basil
  • 1 tbsp chopped rosemary
  • 2 garlic cloves
  • 50 g grated pecorino or parmesan
  • 50 g roasted walnuts, plus extra to serve
  • 100 ml extra-virgin olive oil

Method

  1. Blitz basil, rosemary, garlic, cheese, walnuts and olive oil to a pesto. Season to taste.
  2. Cook gnocchi in salted water until they float; reserve 60 ml cooking water and drain.
  3. Pan-fry gnocchi in oil over medium heat for 4–5 minutes until golden.
  4. Toss with pesto, cooking water, lemon zest and juice. Serve with extra walnuts, cheese and fried rosemary if desired.