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Potato Gnocchi with Homemade Walnut & Spinach Pesto

by Finy (follow)
Easy (2709)      Dinner (2076)      Lunch (1627)      Vegetarian (1429)      One Pot Competition (42)      Entre (31)     

Gnocchi -ready to eat

Gnocchi is often eaten in Italy as a first course, however I always serve it as a main meal.

Spinach is one of the easiest vegetables to grow yourself, and I use the variety pictured,this one has a slightly more "peppery" taste and works well in most dishes.

There are several variations of gnocchi and the softest is the potato gnocchi. Other types tend to be firmer whereas the potato ones have a softer texture. I find this brand is very nice, or if you have the time, you could make your own gnocchi and flavour the potato with spinach.


It is a very filling dish and therefore you serve up less than you would with an ordinary pasta.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 4 servings as a main

cup walnuts, broken up
2 cloves garlic, sliced
500g pkt gnocchi
80g baby spinach or home grown spinach
Less than 2/3 cup olive oil
cup crumbled blue vein cheese

Combine the walnuts and garlic and process until roughly chopped. I used a Bamix.

Roughly processed

Add the spinach and half the oil. Process this until it is a thick paste.

Thick paste

With the motor running, add the remaining oil slowly, and process until combined.
Add salt and pepper if desired.

Homemade pesto

Cook the gnocchi in boiling (salted) water till they pop up to the surface. This will take about 7 -9 minutes.

Gnocchi come to the top of the water

Drain and return gnocchi to the pan. Add the pesto and toss till the gnocchi is well coated.

all mixed
Almost ready to serve

Top with the crumbled blue vein cheese, sprinkle with pepper and serve.

all mixed
Ready to eat

all mixed
Serve as a small entre or as a main meal with salad

#One Pot Competition
I like this Recipe - 6
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