Pesto And Lemon Gnocchi - cooking recipe

Ingredients

Pesto
2 cups fresh basil, firmly packed
1/4 cup pine nuts, lightly toasted
2 garlic cloves, chopped
1/3 cup extra virgin olive oil
1/2 cup parmesan cheese, grated
Sauce
2 teaspoons olive oil
1 garlic clove, crushed
300 ml cream
500 g potato gnocchi
salt and pepper
1 tablespoon lemon juice
fresh basil, to garnish
lemon wedge, to serve

Preparation

To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.
Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.
Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.
Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.