Potato Gnocchi with Zucchini-Almond Pesto
Potato Gnocchi with Zucchini-Almond Pesto Adding zucchini and almonds to this easy pesto makes the sauce creamy without using cream.
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Cooking tools:
- Blender
- Food processor
- Pepper mill
- Saute pan
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Serving bowl
- Spatula
- Spoon
- Stove
Ingredients
- 1/4 cup (2 fl. oz./ 60 ml) plus 2 tsp. extra-virgin olive oil
- 1/3 cup (1 oz./30 g) thinly sliced shallots
- 1 Tbs. finely chopped garlic
- 1 small zucchini, cut into 1/2-inch (12-mm) cubes
- 1/2 cup (1/2 oz./15 g) packed fresh basil leaves
- 2 Tbs. chopped toasted almonds
- 2 tsp. fresh lemon juice
- Sea salt
- freshly ground pepper
- 1 lb. (450 g) frozen potato gnocchi
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
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