Basil Pesto Gnocchi
½ packet Trattoria Verdi Gnocchi
2 cups fresh basil
¼ cup pine nuts, toasted
3 large cloves garlic
2 tsp Dairy Free Chedareese Powder
salt to taste
To make the pesto, simply blitz all of the ingredients in a food processor until very smooth. Add the different oils until you reach a consistency that you like and then salt to taste.
Bring a pot of water to the boil and add in the gnocchi. After about three minutes they will rise to the top and they are done.
Simply drain, mix through a few big spoonfuls of pesto and serve.
I like to make pesto once a week and just keep it in the fridge for a quick after work meal.
Notes: I like my pesto to be really salty and garlicy if I am using it on pasta, so put in less of each if you prefer a milder taste or are planning to eat it on bread as a dip.