Crispy Pesto Gnocchi with Rocket and Parmesan Salad
Serves 4
- 1 cup fresh basil leaves, tightly packed
- 1 lemon, juiced
- 0.5 cup parmesan, grated
- 3 garlic cloves
- 0.25 cup pine nuts
- 0.5 tsp pepper
- 0.5 tsp salt
- 4 tbsp extra virgin olive oil
- 500 g potato gnocchi (packet)
- 1 tsp smoked paprika
- 0.5 tsp garlic powder (or granules)
- 0.5 tsp onion powder (or granules)
- 120 g rocket
- 200 g cherry tomatoes, chopped
- 0.25 cup pickled onion, finely sliced
