This is a super simple recipe that can be thrown together in no time at all and is also budget friendly. I did not make the basil pesto from scratch as I had some already made in the fridge, you could also just use store bought basil pesto, to make this recipe even quicker to put together. It is a lovely sauce and goes very well with the gnocchi, we topped ours with extra grated Parmesan cheese for a filling, yummy dinner. If you would like to read more reviews on this recipe or view more photos please click here.

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Ingredients

Pesto

2 Cups fresh basil, firmly packed
1/4 Cup pine nuts, lightly toasted
2 Garlic cloves, chopped
1/3 Cup extra virgin olive oil
1/2 Cup parmesan cheese, grated

Sauce

2 Teaspoons olive oil
1 Garlic clove, crushed
300ml Cream
500g Potato gnocchi
Salt and pepper
1 Tablespoon lemon juice
Fresh basil, to garnish
Lemon wedge, to serve

Method

1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.

2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablespoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.

3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.

Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

All photos taken by me unless otherwise stated.