Potato Gnocchi with Pea Pesto

I found this gnocchi recipe on the Weight Watchers web site which has some fabulous healthy recipes. This particular recipe can be found at http://www.weightwatchers.com.au/food/rcp/index.aspx?recipeid=23221

I didn't follow it to a "T" as I wanted to use some of the gnocchi tips I had gathered previously (see earlier blog). This recipe mashed the potato however I used my mouli. The gnocchi held together well when cooked and had a nice texture..yippee!!!

The pesto was made from rocket leaves, peas, garlic, parmesan, pistachio nuts, chives, lemon juice and stock (I used chicken but vegetable would be good). Rocket leaves are jagged-edged indented leaves with a strong, peppery pleasant bite.

The pesto was meant to be roughly chopped in a food processor but I used a blender and added a little olive oil so my pesto ended up being a smoother sauce...it still tasted great and the colour looked fantastic. I would recommend heating the pesto before mixing it into the gnocchi but it didn't really matter that it was cold.

Rating 8 out of 10.