Gnocchi al Pesto

Ingredients:

• 1 pound (450g) potato gnocchi, store-bought or homemade
• 2 cups (50g) fresh basil leaves, packed
• 1/2 cup (50g) grated Parmesan cheese
• 1/3 cup (80ml) extra virgin olive oil
• 1/4 cup (25g) pine nuts
• 2 cloves garlic, peeled
• 1/2 teaspoon (3g) salt, plus more for boiling water
• 1/4 teaspoon (1g) freshly ground black pepper
• 1/4 cup (60ml) reserved pasta cooking water
• 1 tablespoon (15g) unsalted butter

Instructions:

1. Bring a large pot of salted water to a boil over high heat.
2. While the water is heating, prepare the pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the mixture is finely chopped.
3. With the processor running, slowly pour in the olive oil, blending until the pesto is smooth. Season with salt and pepper to taste.
4. Once the water is boiling, add the gnocchi and cook according to package instructions, usually until they float to the surface, about 2-3 minutes.
5. Reserve 1/4 cup (60ml) of the pasta cooking water, then drain the gnocchi.
6. In a large skillet over low heat, melt the butter. Add the cooked gnocchi and the pesto sauce, gently tossing to coat.
7. Stir in the reserved pasta cooking water gradually to reach the desired consistency, allowing the sauce to cling to the gnocchi.
8. Continue to cook for 1-2 minutes until everything is heated through and well combined.
9. Serve immediately, garnished with additional Parmesan cheese and a few basil leaves if desired.

Notes:

For a nut-free version, substitute pine nuts with sunflower seeds. You can also add a squeeze of fresh lemon juice to the pesto for a zesty flavor. This dish pairs well with a crisp white wine such as Pinot Grigio. Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.