Pea & Basil Pesto Gnocchi
This is a little bit spesh and definitely fits the Spring vibe. Feel free to switch out with gluten free gnocchi if need be.
Pea & Basil Pesto Gnocchi
Serves 4
INGREDIENTS
1 bunch baby asparagus
2 cups frozen peas
1 cup loosely packed fresh basil leaves (plus extra for garnish)
1⁄2 cup grated parmesan cheese
2 cloves garlic, roughly chopped
1⁄2 lemon squeezed
1 tbs lemon zest
3⁄4 cup creme fraiche
1⁄4 cup olive oil
Sea salt and pepper
2 x 400g packets store bought gnocchi ( I used Mamma Emma)
Bring a medium pot of water to the boil and season well with salt. Blanch the asparagus for 30 seconds and remove with a slotted spoon and set aside.
Add the frozen peas and blanch for 1 minute. Remove 3⁄4 cup of cooking water and drain the peas.
Add the peas to a blender with the basil, parmesan, garlic, lemon and lemon zest, creme fraiche, olive oil and little salt and pepper. Blend until smooth.
Add the 3⁄4 cup cooking water to a deep frypan over a medium heat and the add pea pesto. Stir until amalgamated and add the gnocchi . Cook for 2-3 minutes or until heated through.
Plate up and garnish with the reserved asparagus spears, basil leaves and some extra grated parmesan.
