Gnocchi with Basil Pesto

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pine nuts to a bowl.

• 1 Tbsp Pine nuts

Cook the gnocchi according to the package instructions, then drain them, saving a mugful of the cooking water.

• 8.8 oz Gnocchi, precooked

Chop the garlic and basil coarsely. Add the basil, garlic, and olive to the bowl with the pine nuts.

• 30 leaves of Basil, fresh (~ 0.3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 ⁠½ Tbsp Olive oil

Blend with an immersion blender until smooth. Grate the parmesan and mix with the pesto.

• 0.4 oz Parmesan cheese

Sip by sip add some water to your pesto and mix until you obtain the desired consistency. Add the gnocchi and mix well.

Enjoy your meal!