Gnocchi with fresh pesto and green beans
Binging with Babish · ♥ 112.4K likes · 4.9M views · 12 min video
Read about gnocchi and spaetzle in the BrightCulinary Book
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Ingredients
Method
Techniques
- ¼ cup toasted pine nuts
- 1½ cup fresh basil leaves
- 2 cloves chopped garlic
- 2 oz grated Parmesan
- ⅓ cup high quality olive oil
Combine about a quarter cup of toasted pine nuts, a cup and a half of packed basil leaves, two cloves of chopped garlic, two ounces of grated Parmesan and about a third of a cup of olive oil in a food processor with a pinch of kosher salt and a few twists of black pepper.
- kosher salt
- freshly ground black pepper
Process on high until creamy and emulsified, then taste for seasoning.
- green beans
Blanch the sliced green beans in the boiling water about two minutes, then move them to a warm saute pan off the heat.
- ¼ cup pasta cooking water
Cook the gnocchi as usual, put them on top of the green beans, pile the pesto over, add about a quarter cup of pasta cooking water and toss everything together into a creamy sauce.