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Green Pesto Gnocchi

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Green Pesto Gnocchi | Recipe
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Green Pesto Gnocchi | Recipe

Rating:
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(0) Rate the recipe
Just Spices
Cooking Time:
20 min
Difficulty:
Easy
Persons
  • For the pesto

  • 3 bunch
    basil
  • 3 tbsp
    grated parmesan
  • 100 ml
    olive oil
  • 2 pinches
    JS Natural Fine Salt
  • For the gnocchi

  • 300 g
    cherry tomatoes
  • 50 g
    pine nuts
  • 1 tbsp
    olive oil
  • 500 g
    gnocchi
  • 3 pinches
    Italian Allrounder
    A spicy revolution for pizza and pasta £3.99
    Italian Allrounder

1
Wash and pat dry the basil. Place in a high-sided bowl together with the parmesan, olive oil and Natural Fine Salt and blend to a consistent paste with a hand blender.


2
Wash and cut the tomatoes in half.


3
Roast the pine nuts without butter or oil in a non-stick pan over a medium heat until golden. Stir occasionally to ensure the pine nuts don't burn. Remove from the pan and set aside.


4
Heat 1 tablespoon of olive oil in the same pan and cook the gnocchi for around 4 minutes over a medium heat. Add the cherry tomatoes, cook for 3 minutes and season with Italian Allrounder. Finally, add the green pesto, stir in the pine nuts and serve.

Nutritions: (Per Persons)

Calories
589
kcal

Carbohydrates
46
g

Proteins
12
g

Fat
39
g

Manual

1
Wash and pat dry the basil. Place in a high-sided bowl together with the parmesan, olive oil and Natural Fine Salt and blend to a consistent paste with a hand blender.


2
Wash and cut the tomatoes in half.


3
Roast the pine nuts without butter or oil in a non-stick pan over a medium heat until golden. Stir occasionally to ensure the pine nuts don't burn. Remove from the pan and set aside.


4
Heat 1 tablespoon of olive oil in the same pan and cook the gnocchi for around 4 minutes over a medium heat. Add the cherry tomatoes, cook for 3 minutes and season with Italian Allrounder. Finally, add the green pesto, stir in the pine nuts and serve.

Nutritions: (Per Persons)

Calories
589
kcal

Carbohydrates
46
g

Proteins
12
g

Fat
39
g

Ingredients

Persons
  • For the pesto

  • 3 bunch
    basil
  • 3 tbsp
    grated parmesan
  • 100 ml
    olive oil
  • 2 pinches
    JS Natural Fine Salt
  • For the gnocchi

  • 300 g
    cherry tomatoes
  • 50 g
    pine nuts
  • 1 tbsp
    olive oil
  • 500 g
    gnocchi
  • 3 pinches
    Italian Allrounder
    A spicy revolution for pizza and pasta £3.99
    Italian Allrounder
Recipe

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