Gnocchi with walnut, rosemary and pecorino pesto

Name: Gnocchi with walnut, rosemary and pecorino pesto
Yield: 4
Ingredients: 500g potato gnocchi; 40.00 ml extra virgin olive oil; Finely grated zest of 1 lemon; Juice of one lemon; 1⁄2 bunch basil, leaves picked; 20.00 ml finely chopped rosemary, plus fried rosemary leaves to serve; 2 garlic cloves, crushed; 50g grated pecorino, (or parmesan) plus extra to serve; 50g roasted and chopped walnuts, plus extra to serve; 100ml extra virgin olive oil

3 ratings

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by Silvia Colloca

Cook and author

Sep 17, 2016

Frying gnocchi adds a little extra crunch to this super easy dish that's perfect for those days when cooking dinner after work seems impossible.

500g potato gnocchi
2 tbs extra virgin olive oil
Finely grated zest of 1 lemon
Juice of one lemon

Walnut and rosemary pesto

1⁄2 bunch basil, leaves picked
1 tbs finely chopped rosemary, plus fried rosemary leaves to serve
2 garlic cloves, crushed
50g grated pecorino, (or parmesan) plus extra to serve
50g roasted and chopped walnuts, plus extra to serve
100ml extra virgin olive oil

Method

1.

For the pesto, place all ingredients in a small food processor. Season and whiz to a paste. Remove and set aside. Bring a large saucepan of salted water to the boil.
2.

Add the gnocchi and cook until they rise to the top. Drain, reserving 1⁄4 cup (60ml) water then drizzle gnocchi with 2 tbs oil.
3.

Heat a large frypan over medium heat. Add the gnocchi and cook, tossing, for 4-5 minutes until golden. Remove from heat and toss through pesto, reserved cooking water and lemon zest and juice.
4.

Season and serve topped with the fried rosemary and extra walnuts and pecorino.