Pesto And Lemon Gnocchi

• Pesto
• 2 cups fresh basil, firmly packed
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, chopped
• 1/3 cup extra virgin olive oil
• 1/2 cup parmesan cheese, grated
• Sauce
• 2 teaspoons olive oil
• 1 garlic clove, crushed
• 300 ml cream
• 500 g potato gnocchi
• salt and pepper
• 1 tablespoon lemon juice
• fresh basil, to garnish
• lemon wedge, to serve

1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.
2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.
3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.
4. Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

pesto, fresh basil, pine nuts, garlic, extra virgin olive oil, parmesan cheese, sauce, olive oil, garlic, cream, salt, lemon juice, fresh basil, lemon wedge

Taken from www.food.com/recipe/pesto-and-lemon-gnocchi-203747 (may not work)