Helen RandellPan fried pesto gnocchi
January 10th 2010 09:34
Back a while ago, whenever I went to one of our local pubs, I would always order their pan fried gnocchi. It was delicious - pesto, walnuts, blue cheese and some fresh tomatoes chopped on top. Then, they stopped serving that particular version and they have another similar dish, but it's just not the same.
So, these days, I make a version of it myself. I usually leave out the walnuts, but you could certainly put them back in, and this time I kept it simple with tinned tomatoes.
200g pack gnocchi
3 tablespoons basil pesto
1 400g tin tomatoes
50g blue cheese, crumbled
fresh basil to serve
Place gnocchi in boiling water and cook until the gnocchi float to the top. In a medium size frying pan, add the pesto and stir until a little of the oil separates out. Add cooked gnocchi and press each piece against the pan so that it takes up the pesto and oil and is golden. Add tomatoes and cook until heated through.
Serve with blue cheese and fresh basil leaves on top.
Mmmmm, quick, simple and very tasty!
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Thanks for the recipe
Comment by Helen Randell
Rough Cooking