Summary

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

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Instructions

1. 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.
2. 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).
3. In the meantime, finely chop the basil.
4. Finally, add the pesto to the pan and mix well with the gnocchi. Arrange everything and serve sprinkled with basil.