Pan-fried gnocchi, watercress pesto and pistachios
INGREDIENTS
3 cups watercress
1/4 cup unsalted pistachios
1 clove garlic
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/3 cup olive oil
1 package (350 g) gnocchi
1 cup cherry tomatoes, halved
pepper
PREPARATION
In a food processor, purée 2 t (500 ml) watercress, pistachios, garlic, Parmesan cheese, lemon juice and olive oil to obtain a pesto. Season with pepper and set aside.
In oiled skillet, cook gnocchi for 8 minutes or until golden. Remove from heat, add reserved pesto, cherry tomatoes and remaining watercress and mix.