Gnocchi with herb pesto

Name: Gnocchi with herb pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small bunch of wild garlic and dandelion; 2 stem(s) Sage; 2 Garlic cloves; 30 g Pine nuts; 40 g Parmesan cheese; 100 ml Olive oil; 7-10 Tbsp Salt; 1 Tomato; 2 packages (400 g each) fresh gnocchi; 8 discs (120 g) Parma ham

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small bunch of wild garlic and dandelion
2 stem(s) Sage
2 Garlic cloves
30 g Pine nuts
40 g Parmesan cheese
100 ml Olive oil
7-10 Tbsp Salt
1 Tomato
2 packages (400 g each) fresh gnocchi
8 discs (120 g) Parma ham

Directions

1
For the pesto, wash the herbs and pat dry. Pluck the leaves from the stems, except for a few for garnishing, and chop them coarsely. Peel garlic and chop roughly. Grate the Parmesan finely. Roast pine nuts in a pan without fat until golden brown. Finely puree the herbs, parmesan and pine nuts in the universal chopper. Gradually fold in the oil.
2
Season to taste with salt. Wash and quarter the tomato, cut out the seeds. Finely dice the flesh. Let the gnocchi stand in boiling salted water for 1 minute. Mix gnocchi, Parma ham and pesto. Sprinkle with tomato cubes and garnish with herbs