A delightful twist on classic gnocchi, featuring a creamy lemon basil sauce.
Blend the basil, toasted pine nuts, and garlic in a blender until finely chopped.
Toasting the pine nuts enhances their nutty flavor, adding depth to the pesto.
Gradually add the olive oil while blending until the mixture is smooth.
Pour the oil in a steady stream to emulsify the pesto properly.
Mix in the grated parmesan cheese and blend until combined.
Use freshly grated cheese for the best flavor.
Heat olive oil in a saucepan over medium heat and sauté the minced garlic for 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the cream and 3 tablespoons of the prepared pesto to the pan, stirring to combine.
Stir continuously to prevent the cream from curdling.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 3 minutes.
Simmering allows the flavors to meld together beautifully.
Cook the gnocchi according to the package instructions, then drain.
Reserve a bit of the cooking water to adjust the sauce consistency if needed.
Toss the cooked gnocchi with the sauce in a mixing bowl.
Ensure the gnocchi is evenly coated with the sauce for the best taste.
Serve the gnocchi garnished with fresh basil and lemon wedges.
Add a sprinkle of parmesan on top for extra flavor.
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