This Gnocchi Recipe Will Make You Rethink Weeknight Dinners

Preparation time: 30 min
Cooking time: 15 min
Serves: 4

GNOCCHI WITH BASIL PESTO, PANCETTA AND PARMESAN

For the gnocchi:
1 kg potatoes
250 g plain flour
1 egg
salt

For the pesto:
A bunch of fresh basil
50 g pine nuts
1 clove of garlic
50 g grated parmesan
100 ml olive oil
salt and pepper

Additionally:
150 g pancetta (sliced)
30 g grated parmesan for sprinkling

Preparation:
Boil the potatoes (peeled and chopped) in salted water, drain and mash. Knead the dough with flour, egg and a little salt. Form into rolls, cut into small pieces. Cook the gnocchi in boiling water and remove as soon as they float. Put the basil, pine nuts, garlic, parmesan, olive oil, salt and pepper in a blender. Blend until you get a smooth pesto sauce. Fry the pancetta in a pan until crispy. Add the pesto and gnocchi and gently mix. Sprinkle with grated parmesan and serve warm.