August 3, 2018
It’s Gnocchi Friday!
Yes, I made up Gnocchi Friday. I think it should be a thing.
Let’s get right to it. So what differentiates Tuscan pesto from regular basil pesto? To me, it’s the addition of walnuts and Pecorino Romano. Tuscan food often does not include tomato sauces but rather creamy sauces and pesto (but of course pesto is everywhere :)). Meat and chicken rather than fish are more characteristic of Tuscany.
However, for this pesto, it’s all about the nutty flavor from not only the pine nuts, but specifically the walnuts. And it’s my Italian grandma’s own recipe 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Tuscan Pesto Gnocchi.
- 1/3 cup walnuts
- 1/4 cup pine nuts
- 2 cloves garlic
- 3 cups fresh basil
- 1/3 cup Parmesan, shredded
- 1/3 cup Pecorino Romano cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1/3 cup plus 2 tablespoons olive oil
- 6 ounces frozen or fresh potato gnocchi
- additional fresh basil ((optional))
- To make Tuscan basil pesto, combine walnuts, pine nuts, garlic, basil, Parmesan, Pecorino Romano, salt, and pepper in a food processor until it is a fine mixture. Add in lemon juice and 1/3 cup of olive oil, and pulse until smooth. Set aside.
- Meanwhile, boil gnocchi until cooked. Drain, but preserve about 1/2 cup of pasta water. Heat 2 tablespoons of olive oil in large skillet over medium heat. Add gnocchi to olive oil, and sautée until slightly golden brown. Add pesto to gnocchi in skillet, and 1/4-1/2 cup of the preserved gnocchi water. Mix gently until gnocchi is fully coated in sauce. Serve fresh with fresh basil. Enjoy!
