Gnocchi with wild garlic pesto

Today we have a new and incredibly delicious recipe from @tinastausendschoen for you: Gnocchi with wild garlic pesto - this delicious dish was prepared with our Adamant® Comfort pan and the pots from our Original-Profi Collection® .

The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable. The Adamant® Comfort pan is ideal for preparing this dish and is suitable for all types of cooktops. Thanks to its excellent heat conductivity, it allows for both gentle and crispy frying. This makes the Adamant® Comfort pan a true all-rounder on the stovetop.

Have fun trying it out.

20 min

Total Time

15 min

Cooking Time

5 min

Preperation Time

Ingredients

2-3 servings

200 g	fresh wild garlic
80 g	blanched almonds
75 g	Parmesan in chunks + a little extra for sprinkling
150 ml	Olive oil + a little extra for storage
300 g	Gnocchi from the refrigerated section
	Salt and pepper

Instructions

Schritt 1 von 4:

Den Bärlauch gut waschen, etwas trockenschütteln und grob hacken. (Sollten die Stiele zu dick sein, evtl abschneiden)

Schritt 2 von 4:

Zusammen mit den Mandeln,dem Parmesan und dem Olivenöl im Mixer solange mixen bis es die gewünschte Konsistenz hat. Ich persönlich mag es etwas gröber lieber.

Schritt 3 von 4:

Mit Salz und Pfeffer würzen und beiseite stellen.

Schritt 4 von 4:

Gnocchi entweder nach Packungsanweisung kochen oder in einer Pfanne kross anbraten. Mit dem Pesto und etwas Parmesan servieren.