Gnocchi with wild herb pesto

Name: Gnocchi with wild herb pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Watercress; 100 g Dandelion; 2 Garlic cloves; 1 (60 g) bag of pistachio kernels; 1 TABLESPOON grated parmesan cheese; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (400 g each) Gnocchi (Italian potato dumplings from the fresh shelf); 2 Tomatoes; 7-10 Tbsp Dandelion leaves and flowers, watercress and pistachios

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Watercress
100 g Dandelion
2 Garlic cloves
1 (60 g) bag of pistachio kernels
1 TABLESPOON grated parmesan cheese
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (400 g each) Gnocchi (Italian potato dumplings from the fresh shelf)
2 Tomatoes
7-10 Tbsp Dandelion leaves and flowers, watercress and pistachios

Directions

1
Clean, wash and roughly chop the herbs. Peel and chop the garlic. Puree herbs, garlic, pistachios, parmesan and oil in a blender. Season to taste with salt and pepper. Cook gnocchi in boiling salted water for about 2 minutes.
2
Clean, wash, quarter and seed the tomatoes. Finely dice the flesh. Arrange gnocchi and pesto sprinkled with tomatoes. Serve garnished with dandelion leaves and flowers, some watercress and pistachios