Gnocchi with Homemade Pesto

By Scott Marley

1 large bunch of fresh basil leaves (washed, stems removed) 1-2 cloves of garlic, roughly chopped 100 grams fresh Parmesan cheese, grated 2 tablespoons pine nuts 1 teaspoon salt 125ml olive oil 500g gnocchi Toasted pine nuts for garnish Place the basil, garlic, Parmesan, pine nuts and salt in a food processor (or a pestle and mortar if you are a traditionalist).  Process until all the ingredients are chopped, adding olive oil until the mixture is smooth. Add the gnocchi to a pan of salted, boiling water and cook for two to three minutes until all the gnocchi rise to the surface. Drain and add to a warm serving bowl, pour on the homemade pesto and mix through thoroughly. Sprinkle toasted pine nuts and extra Parmesan and serve.

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