Gnocchi with Wild Garlic Pesto and Green Peas
25 min
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 100 g wild garlic
- 500 g gnocchi
- 150 g Pecorino cheese
- 200 g frozen green peas
- 100 g hazelnuts
- 175 ml olive oil
- 2 tablespoons lemon juice
- 1 pinch salt
- 1 pinch black pepper
Preparation of the Pesto
Wash the wild garlic thoroughly and tear it into smaller pieces. Place the wild garlic, finely grated Pecorino cheese, olive oil, lemon juice, and hazelnuts (you can also use ground hazelnuts) into a tall-sided container. Season with salt to taste, then blend with an immersion blender until smooth. The remaining pesto can be stored in an airtight jar, covered with olive oil (to prevent oxidation), for up to a month in the refrigerator.
Preparation of the Gnocchi and Peas
In a pan, quickly sauté the frozen green peas in a little olive oil for about 5 minutes. Season with salt and pepper. Cook the gnocchi according to the instructions on the package (cooking time depends on whether you are using fresh or dry pasta). Mix the cooked gnocchi with 4 tablespoons of pesto and the sautéed green peas. Sprinkle with grated Pecorino cheese when serving.
Serving and Storage Tips
The pesto can also be frozen; in this case, store it in a plastic container and do not pour extra oil over it. This pesto is excellent for pasta, risottos, spread on toast with boiled eggs, or even for flavoring roasted potatoes.
Chef's tip
If you don't have Pecorino cheese, you can use Parmesan or Grana Padano for the pesto.
You can toast the hazelnuts in a dry pan before serving to enhance their flavor.
50 min
Under an hour
