This dreamy pesto is delicious with soft gnocchi, but it's also yummy stirred into pasta or just spread onto toasted bread. Leftover pesto will keep in the fridge for a few days - so why not make a big batch?
- 400g gnocchi
- 175g walnut pieces
- 1 garlic clove
- Handful fresh basil
- 100g freshly grated parmesan
- 50g butter
- 4 tbsp. extra-virgin olive oil
- 50ml double cream
- Black pepper
Pulse the walnuts, garlic, basil, butter and olive oil in a blender until well combined and chopped together. Stir in the parmesan.
Bring a pot of water to the boil and drop in the gnocchi. When the gnocchi floats to the top, they're done, so scoop out with a slotted spoon.
Put the pesto, the cream, a pinch of black pepper and a tbsp. or two of the cooking water into a saucepan. Heat until everything comes together, then pour in the cooked gnocchi, toss to coat and serve immediately.