Gnocchi with Crunchy Cashew Pesto
30 min
Veggie
724549
For 2 Portions
400 g
gnocchi
40 g
tomato, sundried, in oil
30 g
cashew, unsalted
20 g
Parmesan
10 g
basil, fresh
60 ml
olive oil
1 tbsp
butter
1/2 tsp
chili flake
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Grate Parmesan.
3. Add sun-dried tomatoes, chili flakes, peeled garlic, Parmesan, cashews, and olive oil to a food processor and blend until combined. Season with salt and pepper.