Just when you think you are a guru in preparing gnocchi with pesto, a dish that you adore, and you get invited by a friend of yours for dinner and you get served exactly this dish but with a little variation. You then realise that your friend’s recipe is far too superior enough to make you forget your own. This is exactly what happened to me when I tried for the first time tomato and basil pesto gnocchi. I thought it was a special recipe and when I asked about its preparation, I found out how stupidly easy it was. Have a look at the recipe to see what my friend did 🙂
for 2 people
2 bunches of fresh basil
6 garlic cloves
3 spoons of pine nuts or peeled almonds
8 cherry tomatoes
extra virgin olive oil
1 handful parmesan
Prepare the pesto in a pestle and mortar using 1 and 1/2 bunch of basil, 4 garlic cloves, pine nuts, parmesan, sea salt and enough extra virgin olive oil. Crush everything to obtain a smooth paste. Add extra virgin olive if necessary.
In a large pan add extra virgin oil, 2 chopped garlic cloves, cherry tomatoes cut in half and 2 spoons of water. Simmer until tomatoes gets soft. Add the remaining 1/2 basil chopped not too thinly. Season with sea salt.
Cook the gnocchi in a pot with salted water. When they float, drain it and save some of the cooking water.
Add the gnocchi in the large pan along with the pesto previously made. Cook for another minute stirring and mixing everything. Add some of the cooking water if too dry.
Serve in bowls with extra grated parmesan and decorate with extra basil leaves.