Gnocchi with Pesto
A wonderful way to serve potato gnocchi.
Potato gnocchi
2 cups loosely packed basil leaves
2 Tbsp. Pine nuts
1 walnut
1/3 cup extra virgin olive oil
2 small garlic cloves
1/4 cup freshly grated parmesan cheese
pinch of salt
1. Blend garlic in a food processor then add the pine nuts and walnuts and blend some more.
2. Add the basil and a pinch of salt then blend a bit at a time turning the food processor on and off rather than letting it run continuously so you don't "cook" the basil.
3. Add the oil blend again (not too much).
4. When the pesto is smooth put in a bowl and add the cheese, mix in by hand.
5. Just before the gnocchi are finished cooking add a few spoons of foam from the pasta water (or a few spoons of hot milk) and mix it. Add just enough water, or milk, to make it creamy. Don't add so much that the pesto gets watery.
6. Add the cooked gnocchi to the pesto, mix well and serve immediately.
Using a walnut is fairly uncommon when making Pesto. It is a secret that my Aunt who lives in Liguria taught me.
If you like pecorino cheese try using half and half parmesan and pecorino. In this case don't add salt since pecorino is really salty.