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Parmesan Gnocchi with Chunky Lemon Pesto
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Gnocchi are quick to cook but take time to prepare. It’s worth making a large batch, as they can be frozen – just freeze the uncooked gnocchi on a tray, then bag up. (You can cook gnocchi straight from frozen – they’re ready when they rise to the surface.) Serve as a starter.
Try a vigorous, intense white, such as a chenin blanc.
Typical values per serving:
This recipe was first published in September 2008.