Gnocchi with Walnut Pesto
- 1 recipe Homemade Gnocchi
- 1/4 cup (50 mL) walnuts
- 1/2 cup (125 mL) lightly packed fresh basil leaves
- 1 tbsp (15 mL) olive oil
- 1 garlic clove, pressed
- 1/4 tsp (1 mL) salt
- 1/8 tsp (.5 mL) coarsely ground black pepper
- 1/4 cup (1 oz/50 mL) grated fresh Parmesan cheese
Prepare gnocchi as recipe directs, omitting marinara sauce. Drain and return to Stockpot; keep warm. Meanwhile, place walnuts in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes, stirring after each 30-second interval, until fragrant and lightly toasted; cool completely. Place walnuts and basil on Cutting Board; finely chop together using Food Chopper. Combine basil mixture, oil, garlic pressed with Garlic Press, salt and black pepper in Small Batter Bowl.
Add pesto to cooked gnocchi in Stockpot; mix gently. Spoon onto serving plates. Grate Parmesan cheese over gnocchi using Rotary Grater.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 430, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 56 g, Protein 13 g, Sodium 680 mg, Fiber 3 g