Gnocchi pesto sauce
portions
Ingredients
- 250 gr Gnocchi
- 250 gr Broccoli
- 5 pcs Cherry tomatoes
- 1 cups Fresh basil
- 1 pcs Garlic cloves
- 2 tbsp Pine nuts
- 0.25 tsp Salt
- 1 tbsp Creme fraiche
- 0.5 cups Grated cheese
Method
- Finely grind the basil, garlic and salt with a mortar and pestle. Add pine nuts to reach desired consistency. For a smoother sauce, add olive oil
- Cut the broccoli into bite-sized pieces
- Cook the gnocchi in salted water, add the broccoli during the last two minutes
- Combine everything in a pan and briefly fry to combine flavours
- Serve with some extra pine nuts and grated cheese