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Kumara gnocchi with rocket pesto
Kumara gnocchi with rocket pesto
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and easy gourmet gnocchi with rocket pesto.
Ingredients:
  • 1 quantity orange sweet potato (kumara) gnocchi (see variation in related recipe)
  • Shaved parmesan, to serve
  • Rocket leaves, to serve
  • 55g (1/2 cup) walnut halves
  • 1 x 80g pkt baby rocket leaves
  • 40g (1/2 cup) finely grated parmesan
  • 62.50 ml firmly packed fresh basil leaves
  • 1 garlic clove, quartered
  • 125ml (1/2 cup) olive oil
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 180°C. Spread walnuts on a baking tray and toast in the oven for about 5 minutes until fragrant. Allow them to cool for 5 minutes before using.
  • Combine walnuts, rocket, parmesan, basil, and garlic in a food processor. Pulse until finely chopped. With the motor running, slowly add the oil until well combined. Season with salt and pepper to taste. Transfer the pesto to a small bowl and cover the surface with plastic wrap.
  • 1. Bring a saucepan of salted water to a gentle boil. Add one-quarter of the gnocchi in a single layer without overcrowding. Cook for 3 minutes until they float to the surface. Drain using a slotted spoon and transfer to a large bowl. Cover with foil to keep warm. Repeat with the remaining gnocchi in 3 more batches.
  • Combine the pesto with the gnocchi, gently toss together, and distribute among serving bowls. Sprinkle with parmesan, season with pepper, and serve promptly with optional rocket leaves.

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