Pesto Gnocchi

Let's cook

1. 1

   Make the pesto

   Pulse the basil, pine nuts, and garlic to a coarse crumb, add the parmesan, then stream in the oil. Finish with lemon juice, salt, and pepper.

   💡

   Pulse in bursts. Continuous blending heats and bruises the basil, turning the pesto dark.

2. 2

   Boil briefly

   Drop the gnocchi into well-salted boiling water. They are done the moment they float, about 2 minutes. Scoop them out with a slotted spoon and save a cup of the water.

   💡

   Floating means done. Leaving them in longer turns them to paste.

3. 3

   Crisp in butter

   Melt the butter in a wide pan and fry the drained gnocchi in a single layer for 3 minutes without moving them, until one side is golden.

4. 4

   Blister the tomatoes

   Add the cherry tomatoes and cook 2 minutes until the skins split.

5. 5

   Dress off the heat

   Take the pan off the heat before adding the pesto with a splash of the cooking water, tossing until glossy. Heat dulls fresh pesto and turns it grey.

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