Gnocchi with Cashew Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 40 g tomato (s), dried in oil
- some chilli flakes
- 0.5 clove ½ garlic
- 20 g parmesan, rated
- 30 g cashew nuts, unsalted
- 60 ml olive oil
- some salt and pepper
- 400 g nocchi (coolin shelf)
- 1 tablespoon butter
- 10 g basil, fresh
Print Recipe
Pin Recipe Instructions
- For the pesto, chop the dried tomatoes, chilli flakes, clove of garlic, grated Parmesan, cashew nuts and olive oil in a blender and season with salt and pepper.
- Put the butter in a pan and fry the gnocchi until golden brown according to the package instructions (if they have to be cooked briefly beforehand - not too long, otherwise they will be too mushy).
- In the meantime, finely chop the basil.
- Finally, add the pesto to the pan and mix well with the gnocchi. Arrange everything and serve sprinkled with basil.
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