Gluten Free Cheesy Pesto Gnocchi

This gluten free cheesy pesto gnocchi combines two of the recipes I have previously made including my first ever attempt at a gluten free gnocchi which I made earlier this week. It’s a pretty simply recipe once you have made the gnocchi and the pesto as all you have to do is combine the two and top with a little grated parmesen. Easy Peasy!

You may notice that my pesto isn’t super green like you would expect, that’s because I purchased the Gourmet Gardens Basil paste as our Basil plant has since died and I haven’t replaced it yet. I was going to purchase a bunch of fresh basil and this paste was pretty much the same price and contained the equivalent of two bunches of basil which made my decision very easy in the supermarket.

Ingredients
Pesto
2 Cups Fresh Basil Leaves (Packed into the cup)
2 Cloves Fresh Garlic (hulled)
½ Cup Extra Virgin Olive Oil
¼ Cup Walnuts (or cashews)
½ Cup Parmesan Cheese
Gnocchi
Extra Parmesan Cheese to top the Pasta
½kg Little Diggers Potatoes
2 Cups Gluten Free Flour (I used Healtheries Gluten Free Baking Mix)

Directions
Make the Gnocchi according to these instructions here.
Make the Pesto according to these instructions here.
Take the freshly made Gnocchi and heat if necessary either by popping in the oven for 5 minutes or in the microwave.
Stir through the Pesto.
Top with grated Parmesen.

As this Gluten Free Cheesy Pesto Gnocchi is full of fats from the pesto you will find that you will not need a huge serving of it to get full or to meet you calories for the day so keep this in mind when you are dishing it up.

What kind of sauce would you like on your Gnocchi? Would you go with pesto, something creamy or something tomato based?? – Comment below and let me know, I love hearing from you!