Gnocchi with Wild Garlic Pesto

2 SERVINGS

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INGREDIENTS FOR PESTO

100 g wild garlic
100 g Pecorino cheese
100 g peeled hazelnuts
150 ml olive oil + for drizzling
2 tablespoons lemon juice
Salt

INGREDIENTS FOR THE DISH

500 g fresh or dried gnocchi
200 g frozen peas
1 teaspoon olive oil
50 g Pecorino cheese
Salt
Pepper

INSTRUCTIONS FOR PESTO

1
Wash the wild garlic and tear it into smaller pieces. In a tall container, mix the wild garlic, finely grated cheese, olive oil, lemon juice, and nuts. The nuts can also be bought ground. Salt and blend everything together into a smooth pesto. Any leftover pesto can be placed in an airtight jar and covered with olive oil to prevent oxidation. This way, the pesto will last in the fridge for up to a month.

INSTRUCTIONS FOR THE DISH

1
Sauté the frozen peas on 1 teaspoon of olive oil for about 5 minutes. Salt and pepper to taste. Cook the gnocchi according to the instructions, depending on whether they are dried or fresh. Mix the cooked gnocchi with 4 tablespoons of pesto and the peas. Serve sprinkled with grated Pecorino.

Tip

Pesto can also be frozen. In this case, store it in a plastic sealable container and skip covering the pesto with oil. The pesto is also great with pasta and risotto, spread on bread with a boiled egg, or for flavoring roasted potatoes.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.