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Gnocchi with rocket (nut free) pesto

Few tricks to creating a tasty Pesto Gnocchi without the nuts and basil.

Serves; 2 - Preparation Time; 5-10 minutes - Cooking time; 15 minutes

Ingredients

500g of gnocchi

Pesto

2 cup fresh rocket – alternatively 50/50 rocket/baby spinach

55g or 2oz grated Romano/ or Regggiano cheese

½ cup virgin olive oil

1 lemon, juice and zest

*optional: 1 teaspoon garlic powder – handful of pine nuts)

Method

Gnocchi

Bring six quarts of salted water to a boil. Over high heat add half of the gnocchi into the water gradually, whilst stirring continuously with a wooden spoon. 
Tip: Ready 1 minute after gnocchi has risen to surface.

• Rocket Pesto
• In a food processor or by hand add the rocket (optional spinich/ pinenuts)and pulse a few times. Add the garlic - romana or geggiano and set to a slow blend. Add olive oil into the mixture slowly. Season if you must with sea salt and cracked black pepper. 
• Add to the mixture to the cooked gnocchi.
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