Garden Pesto Gnocchi
August 21, 2022
Late August brings warm days, soon to be cooler nights, and an abundance of fresh produce! One of our favorite summer traditions is harvesting basil from the garden to make homemade pesto. With my garden currently overflowing, this recipe has been on regular rotation. The key to a good pesto (or a good wine for that matter) is good ingredients. The better the ingredients, the better the end result. You can easily make pesto year round but garden or farm stand fresh basil makes the best pesto if you ask me! Throughout the month of August I try to make as much pesto as possible, filling my freezer with jars of pesto to last the entirety of the year. I like to think of pesto as a building block. It is such a delicious staple to start a meal and works wonderfully in hot or cold pasta dishes, with sausage, as a veggie dip, spread on a sandwich, over roasted veggies and more! It's a very simple summer option but is a great starting point to build a wide variety of meals. With an abundance of fresh, home grown tomatoes and basil overflowing from our gardens, we at Suhru are sharing our go to summer pesto recipe served atop gnocchi and paired with a bottle of Sauvignon Blanc.
- 1/3 cup walnuts (or pine nuts)
- 4 large garlic cloves, roughly chopped
- 2 cups packed fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2/3 cup extra virgin olive oil
- 1 lb cherry tomatoes
- 1 lb gnocchi
- After harvesting your garden basil and cherry tomatoes, rinse and dry vegetables.
- While basil and cherry tomatoes are drying, fill a medium saucepan with salted water and heat to a boil.
- Combine walnuts, garlic, basil, salt, pepper and olive oil in a food processor and mix on high speed until will mixed and reaches a creamy consistency.
- Slice cherry tomatoes in half.
- Once water has boiled, cook gnocchi following package instructions, removing from water once the gnocchis float to the surface.
- Toss gnocchi, cherry tomatoes and pesto in a small mixing bowl until well coated.
- Portion into bowl topping with Parmesan cheese and garnished with a basil sprig.
- Serve with a chilled bottle of Sauvignon Blanc and enjoy!