Gnocchi with pumpkin seed pesto

Name: Gnocchi with pumpkin seed pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 60 g Pumpkin seeds; 40 g (piece) Parmesan; 1/2 bunch flat leaf parsley; 1 collar Basil; 2 Garlic cloves; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 3 TABLESPOONS Butter; 1 pck. (à 1 kg) Gnocchi (cooling shelf)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Unbelievable but true, the gnocchi with homemade pumpkin seed pesto are ready in only 20 minutes.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

60 g Pumpkin seeds
40 g (piece) Parmesan
1/2 bunch flat leaf parsley
1 collar Basil
2 Garlic cloves
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
3 TABLESPOONS Butter
1 pck. (à 1 kg) Gnocchi (cooling shelf)

Directions

1
Roast pumpkin seeds in a pan without fat, take out and spread out to cool. Grate the parmesan finely. Wash the herbs, shake dry and pluck off the leaves. Peel garlic and chop coarsely. 2⁄3 Finely puree the pumpkin seeds, half the Parmesan, herbs, garlic and oil with a hand blender. Season to taste with salt and pepper.
2
Heat butter in a large frying pan. Fry the gnocchi for about 5 minutes until golden brown all around, season with nutmeg. Serve with pesto and sprinkle with remaining pumpkin seeds and parmesan.