Recipe courtesy of Lidia Bastianich
Gnocchi with Herb Pesto
- Level: Easy
- Yield: 3 main course-servings
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
6 quarts salted water
1 recipe gnocchi
1/2 cup chicken stock or reserved gnocchi cooking water
3 tablespoons unsalted butter
1 cup string beans
6 tablespoons Herb Pesto (recipe follows)
Salt and pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
HERB PESTO
1 cup packed fresh Italian parsley leaves
1/2 cup packed fresh basil leaves
1/2 cup packed mixed fresh sage, thyme, and marjoram leaves
4 garlic cloves, peeled
1 cup extra virgin olive oil
Salt
Directions
- Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot.
- Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Add the beans and pesto and season with salt and pepper to taste. Bring to a boil and remove from the heat.
- Remove gnocchi from the water and add to the skillet. Heat through until coated with the sauce. Remove from heat and stir in the cheese. Serve immediately.
HERB PESTO
- Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.
- Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months.
- Yield: 1 1/2 cups