Creamy Pesto Gnocchi

Creamy Pesto
Gnocchi



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Prep Time: 20 Min
Cook Time: 15 - 20 Min

Yields: 4 Servings

WHAT YOU NEED

• 500g Shelf Stable Gnocchi
• 1 Crown Broccoli, (2 1/2 - 3 C Florets)
• 2 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 1 Shallot, diced
• 3 cloves Garlic, crushed & minced
• 2 Red Thai Chilis, sliced
• 1/2 C White Wine
• 1/2 C Grana Padano, shredded
• 1/2 C Whipping Cream, room temperature
• Himalayan Salt & Cracked Pepper
• Fresh Basil - Garnish

P E S T O 

• 1/4 C Pine Nuts
• 1 clove Garlic, crushed
• 1 Lemon, juice only
• 1/4 C EVOO
• 1 Tbsp. Cold Water
• 1/3 C Grana Padano, finely shredded
• 14g Fresh Basil Leaves
• 1/4 C Fresh Parsley
• 1/4 Tsp. Himalayan Salt
• Pinch Red Pepper Flakes & Cracked Pepper

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil on medium high heat. Cover until needed.
• P E S T O - Add the pine nuts to a small skillet set to about medium. Once heated, keep an eye on the nuts, shaking / stirring as needed until toasted and golden brown. Remove from heat and once cooled, add everything together in a small blender and puree until smooth and creamy. Transfer the pesto to a small dish and set aside.​

• In a large skillet, begin heating the EVOO, butter, chilis, and garlic, on just about medium heat. Once heated, let everything sizzle together for 30 seconds - 1 minute without burning. Add the shallots and a pinch of both salt and pepper, stir, and continue to cook another 3 - 4 minutes. Reduce heat if needed to keep from scorching. Pour in the wine and let that simmer until mostly reduced. At this point, take a small ladle of boiling water and add it the skillet to keep things from burning.
• Add the gnocchi and broccoli to the boiling water and boil until tender, 5 ish minutes. At this time, add your prepared pesto to the skillet along with the room temperature cream and stir vigorously until sauce is combined. Reduce heat to a simmer until the broccoli and gnocchi are done. Transfer the cooked broc and gnocchi directly to the skillet and toss until sauce is evenly distributed, adding a little pasta water if needed.​

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• Once everything has had a couple minutes to simmer together, turn off the heat, add the 1/2 C grana padano and a good splash of pasta water. Stir until combined and lusciously creamy. Salt to taste prior to serving.
• Serve each portion garnished with additional grana padano and fresh basil. ENJOY!

HAPPY VEG