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Nutrition Facts
Serving Size 1 (175g) Recipe makes 4 servings The following items or measurements are not included below: gnocchi
Calories 523
Calories from Fat 480		(91%)
Amount Per Serving		%DV
	Total Fat 53.4g	82%
	Saturated Fat 20.2g	100%
	Monounsaturated Fat 24.4g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 95mg		31%
Sodium 218mg		9%
Potassium 254mg		7%
Total Carbohydrate 5.9g		1%
	Dietary Fiber 1.2g	4%
	Sugars 0.7g
Protein 8.3g		16%
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Pesto and Lemon Gnocchi

Recipe #203747 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jewelies
Jan 7, 2007

From Australian Family Circle. An Australian cup is 250ml and a tablespoon is 20ml.

SERVES 4 (change servings and units)

Ingredients

Pesto

2 cups fresh basil, firmly packed
1/4 cup pine nuts, lightly toasted
2 garlic cloves, chopped
1/3 cup extra virgin olive oil
1/2 cup parmesan cheese, grated

Sauce

2 teaspoons olive oil
1 garlic clove, crushed
300 ml cream
500 g potato gnocchi
salt and pepper
1 tablespoon lemon juice
fresh basil, to garnish
lemon wedge, to serve

Directions

1
To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.
2
Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.
3
Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.
4
Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

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Featured Reviews for This Recipe

From: Chickee

On Jun 17, 2009

This was very yummy but rich! I found I didn't need anywhere near as much cream, but I might have made more pesto than required as I didn't really measure the basil, just used the whole bunch. Will make again, thanks!

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From: The Flying Chef

On Feb 11, 2009

This is super simple and tastes wonderful.. I too just used some already homemade basil pesto I had in the fridge which meant I could whip this up in no time at all.. I made exactly as stated apart from that and it was delicious .. I did top it with extra grated Parmesan cheese and the whole family agreed that this was one of the nicest sauce we have had with gnocchi for a long time.. I have saved this to my favourites as this is a winner for us, both with taste and ease of making.. Cheers Jewelies

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From: Karen Elizabeth

On Feb 6, 2009

I had basil pesto in the fridge, and used that, so the rest of this meal came together in no time at all! My stove is not working reliably right now, so I managed to cook the gnocchi on top of the stove, but prepared the cream sauce in my microwave, following recipe directions and cooking on medium-high, checking every minute or so until I had a good consistency. I combined the gnocchi, sauce and lemon juice in the same bowl I had made the sauce in, and tossed to combine. This was smooth, rich and totally delicious, I didn't add salt, just a healthy grind of black pepper, we so enjoyed this simple but utterly delicious meal, I would happily serve this to guests. Thank you Jewelies! Made for Aussie/NZ swap#25, Feb 09

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