Ingredients for 4 people:
1 kg of gnocchi;
For the sauce:
300 gr. of rocket;
50 gr. of pine nuts;
30 gr of grated parmesan cheese (or pecorino cheese);
1 clove of garlic;
200 ml. of olive oil;
1 tablespoon of grated salty ricotta cheese (optional);
1 teaspoon of sugar;
Salt and pepper to the taste.
How to Make Gnocchi with rocket pesto
Clean the rocket, making sure you remove the old leaves and hard stalks and wash it thoroughly under cold water.
Drain it and dry it gently with a clean cloth.
Whisk the rocket in a blender along with then garlic clove, the pine nuts and the grated ricotta cheese.
Keeping the mix running at low speed, add from time to time few drops of olive oil.
Add the grated parmesan cheese (or pecorino cheese) and salt and pepper to the taste.
Keep blending it until you get a smooth thin mixture.
At the end, add a teaspoon of sugar, this is because rocket tends to be bitter.
Cook the gnocchi in salty water until they float in the pot.
Drain it and mix it with the sauce.
- Rocket pesto is recommended to dress main courses such as pasta (spaghetti, penne or gnocchi).
- If you find that your rocket pesto is too thick, add just few drops of the salty cooking water, this will make the mixture smooth and thinner.
The italian name of the Gnocchi with rocket pesto is Gnocchi al pesto di rucola.