By Allie Safran
Disclaimer: This is a spinoff of the Gnocchi di Casa at my favorite San Diego restaurant, Enoteca Adriano in Pacific Beach. Though I didn’t follow a recipe and just threw in the ingredients listed on their menu, it came out (sorry Enoteca…) BETTER! If you don’t have the time to make your own pesto, Trader Joe’s has a particularly tasty pesto in the refrigerated section.
“The Pasta Shop” gnocchi (from Whole Foods)
1/4 cup of homemade pesto
1/2 cup of Gorgonzola cheese
2 tablespoons of half-and-half
Olive oil in various measurements
2 cloves of garlic (minced)
1/2 bag of spinach
Begin by boiling a pot of water. Add gnocchi and cook for 3 minutes. Drain and set aside.
In a large saucepan, add 3 tablespoons of olive oil and 2 minced cloves of garlic and cook on medium heat. Cook for 2 minutes and add half a bag of spinach. When spinach is wilted, remove spinach from saucepan and set aside. In the same pan, add the pesto and Gorgonzola. Sautee until Gorgonzola is melted and creamy. Add 1 tablespoon of olive oil to 2 tablespoons of half-and-half. Add the spinach back in and cook until ingredients are melded together. Add cooked gnocchi to the saucepan, toss with sauce and top with walnuts.
Serves: 3 to 4 people
3 cloves of garlic
Handful of parsley
3 to 4 cups basil leaves
3/4 cup parmesan cheese
1/2 cup walnuts
Throw walnuts and garlic into the food processor. Add parsley and basil and grind down. Keep food processor going and drizzle olive oil until it’s the right consistency for you.