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11/70 Centennial Circuit, Byron Bay, NSW, 2481

Mon-Thu, 9am-4pm

Gnocchi with Creamy Pesto | Cashew Parmesan
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Gnocchi with Creamy Pesto | Cashew Parmesan

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GNOCCHI WITH CREAMY PESTO

 

Ingredients:

• 500g gnocchi 

• 1/2 cup wilted spinach 

• 3/4 cup pesto

• 1/4 cup olive oil 

• 250ml soy cream

• 1 tsp salt 

• Fresh basil and roasted pine nuts to garnish

Cashew Parmesan

 

 

 

Instructions:

1. In a blender, blend the wilted spinach, salt and pesto. Slowly add in the oil in portions, blending in between each pour for a minute. Then, do the same with the soy cream.

2. Once blended, transfer to a small pot on low heat.

3. In a separate pot, boil salted water and once boiled , add in the gnocchi. When the gnocchi floats to the top remove from the water. *Optional step here: pan fry the gnocchi to give an crispy outer layer.

4. Mix the gnocchi and pesto sauce in a pot or pan and once warm serve with roasted pine nuts, fresh basil leaves and Cashew Parmesan!