Low fibre gnocchi with basil pesto (nut and garlic free)
Unlike traditional pesto, this fresh low-residue basil pesto gnocchi is nut and garlic free, perfect for a quick weekday dinner
INGREDIENTS
SERVES TWO
FOR THE PESTO
50g good-quality Parmigiano Reggiano DOP
45g basil with stems removed
20g finely chopped chives
120ml virgin olive oil
1 tbsp white wine vinegar
½ tsp salt
EQUIPMENT
Food processer
FOR THE PASTA
300g fresh gnocchi
METHOD
FOR THE PESTO
Roughly chop the parmesan (or grate, if blender requires)
Chop the chives and basil, removing any stems
Add olive oil, white wine vinegar, salt, chives, basil and parmesan into food processer
Blend until smooth thick texture
Eat straight away or add a drizzle of olive oil and store the leftovers in the refrigerator in an airtight container with a lid. Add a drizzle of olive oil to the top of the pesto to prevent browning and preserve freshness.
FOR THE PASTA
Cook the gnocchi to manufacturer’s instructions. The gnocchi will rise when cooked.
Drain the pasta and return to the pan, switching off the heat. The warmth of the pan will warm the pesto.
Add the freshly prepared basil pesto to the gnocchi and combine
Finish with grated parmesan.
