Recipes
Main course Vegetarian Gnocchi Pesto

Gnocchi with Walnut and Rosemary Pesto

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

Published
Scale

Ingredients

  • ½ 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
  • 500 g potato gnocchi
  • 60 ml reserved cooking water
  • 2 tbsp extra-virgin olive oil
  • 1 lemon, zest
  • 1 lemon, juice

Method

  1. Step 1

    Ingredients for this step

    • ½ 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

    Blitz basil, rosemary, garlic, cheese, walnuts and olive oil to a pesto. Season to taste.

  2. Step 2

    Ingredients for this step

    • 500 g potato gnocchi
    • 60 ml reserved cooking water

    Cook gnocchi in salted water until they float; reserve 60 ml cooking water and drain.

  3. Step 3

    Ingredients for this step

    • 2 tbsp extra-virgin olive oil

    Pan-fry gnocchi in oil over medium heat for 4–5 minutes until golden.

  4. Step 4

    Ingredients for this step

    • 1 lemon, zest
    • 1 lemon, juice

    Toss with pesto, cooking water, lemon zest and juice. Serve with extra walnuts, cheese and fried rosemary if desired.