Recipe by Shira Steinberg

Pistachio Pesto Gnocchi

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Pistachio Pesto Gnocchi
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Pistachio Pesto Gnocchi

  • 2 packages Tuscanini Mini or regular gnocchi, cooked according to package directions and drained (reserve 1/2 cup cooking water)

  • a nice big handful of parsley, cleaned

  • a nice big handful of basil leaves, cleaned

  • 1/4 cup pistachios

  • 4 cloves garlic or 4 cubes Gefen Frozen Garlic

  • 1/2 teaspoon salt

  • 1/4 cup Tuscanini Olive Oil

  • lemon (optional), for serving

  • Parmesan (optional), for serving

Directions

1.

To make the pesto, pulse together everything, except gnocchi, in a food processor.

2.

Heat up a pan on medium heat. Add pesto and heat through, then add 1/2 cup cooking water.

3.

Add gnocchi and to the pan with the pesto sauce. Mix till fully combined. Optional: squeeze half a lemon and/or Parmesan over the pesto gnocchi.

About

Sponsored by Tuscanini

Recipe tags

gnocchi noodles pass the sugar pasta pesto pistachio Shira Steinberg sponsored tuscanini weeknight dinner
Pistachio Pesto Gnocchi

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