Gnocchi with Basil Pesto


  • 1 bag of potato gnocchi
  • 500 mL (2 cups) fresh basil
  • 60 mL (¼ cup) toasted pine nuts
  • 60 mL (¼ cup) fresh Parmesan cheese
  • 1 clove garlic
  • 125 mL (½ cup) olive oil
  • juice of ¼ lemon
  • Salt and pepper to taste


  • Blend Parmesan cheese, toasted pine nuts and garlic in a food processor.
  • Add basil, olive oil and lemon juice to mixture.
  • Drizzle in olive oil until mixture is creamy and season.
  • Cook gnocchi according to packaging's directions and drain.
  • Mix gnocchi with basil pesto.
  • Enjoy!

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