Gnocchi are small, round, quickly made and delicious – and with homemade pesto, this dish gets a personal touch too. The combination of Basil and Rucola provides a subtly nutty and slightly peppery flavour.
For the gnocchi:
For the red pesto:
Harvest the Rucola. Fry the gnocchi with a little oil in a pan for 3-5 minutes until golden brown and set aside.
For the pesto, place all the ingredients listed in a blender and blend until no chunks remain. If the pesto is a little dry, add a little more water.
Mix everything together in a bowl and serve slightly warm or cold.
Recipe provided by Tanith Schmelzeisen. You can find the recipe on her website, too.
