Gluten-Free Gnocchi with Creamy Pesto

Cook Time 15 minutes

Servings 2

Ingredients

500g gluten-free gnocchi

150ml of cream

2 tbsp mascarpone 

Rocket Pesto

1 cup of rocket

½ cup basil 

½ cup pistachio

3 tbsp extra virgin olive oil

½ cup grated pecorino

Juice ½ lemon

Extra virgin olive oil if required

Salt and pepper

Method

To make the rocket pesto, place all ingredients into a food processor and mix until combined.

In a pot of boiling salted water, add the gnocchi and cook as per packet directions, retaining ½ cup of pasta water to add to pesto later if required.

Heat pesto in a large pan, add a little pasta water to help stop it from sticking.

Add cream and mascarpone to the pan, reduce heat to a simmer and cook for 3 minutes.

Strain gnocchi, add to the sauce and stir to combine.  

Serve and enjoy with family and friends!