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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Australian Family Circle. An Australian cup is 250ml and a tablespoon is 20ml. Ingredients:
2 cups fresh basil, firmly packed |
1/4 cup pine nuts, lightly toasted |
2 garlic cloves, chopped |
1/3 cup extra virgin olive oil |
1/2 cup parmesan cheese, grated |
2 teaspoons olive oil |
1 garlic clove, crushed |
300 ml cream |
500 g potato gnocchi |
salt and pepper |
1 tablespoon lemon juice |
fresh basil, to garnish |
lemon wedge, to serve |
Directions:
1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.
2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.
3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.
4. Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.
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