I love gnocchi – even more so when i make it myself which you could do if you felt up to it – here is a recipe (http://www.tuckin.co.za/lemon-and-ricotta-gnocchi-in-a-brown-butter-and-sage-sauce/) for my home-made gnocchi. But if your in a pinch and don’t have time or energy just get some good quality dried gnocchi. If you cook it right it’s delicious. What I mean by that is you cant simply boil it, you need to also pan fry it afterwards. This is what makes it so good.
For the fresh pesto (this is more of a pistou as i had no pine nuts):
2 cups fresh basil
1 garlic clove
3/4 cup extra virgin olive oil
half a lemon (for the juice)
1/2 cup finely grated parmesan
For the rest of the dish:
1 package potato gnocchi or fresh
300g cherry tomatoes
salt and pepper
parmesan for serving
Put your tomatoes in a baking tray and drizzle with olive oil and a dash of sea salt. Place under grill for about 10 minutes.
For me the best way to make pesto is in a pestle and mortar by hand, i find you get the most flavour and colour out of the basil this way, but you can also use a processor if you like.
Put your garlic cloves in and sprinkle over some salt and lemon juice – this starts to break down the garlic. Bash it for a bit and then add the basil leaves, stalks and all. Bash the basil leaves up, and drizzle some olive oil over while your doing it. Not all your olive oil yet just half of it.
Add the parmesan and the rest of the olive oil, and a dash more salt. Mix/bash it up until you get the consistency you like. Set aside.
Bring a pot of water to the boil and add your gnocchi. As soon as they float to the top (about 2 mins), remove and strain them. While they busy, get a frying pan on and add your shallots and butter. Cook on low for 8 minutes until buttery and translucent.
Add your boiled gnocchi to the shallots and another knob of butter. Fry for 2 minutes. Add your tomatoes to the mix.
Serve the gnocchi on a plate, drizzled with the fresh pesto and some parmesan.