This recipe is adapted from one of my favourite new cookbooks – Rick Stein’s Long Weekends. I’ve adapted it to be more in line with what I wanted to eat than his more traditional recipe, so this is an original recipe, inspired by his. It serves four and should no more than about twenty minutes to make.
- 60g almonds
- 30g basil
- 2 cloves of garlic
- 20 cherry tomatoes
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 500g gnocchi
- 45g parmesan
Start by taking the skin off your almonds. Drop them into a bowl of boiling water and leave for a minute or two, then peel off the brown skins with your fingers. Toast the de-skinned almonds in a hot, dry frying pan – keep them moving, you want to colour them, not burn them – and then decant them into your food processor. Put a pot of water on to boil for your gnocchi.
Use your food processor to turn the almonds into bits the size of breadcrumbs. Chop your garlic and tear up the majority of your basil (leave some to decorate with). Add the garlic and basil into the food processor and pulse a few times to mix. Tip into a bowl and set aside.
Half your tomatoes and put them into the same frying pan as you toasted your almonds in (cut side down onto the hot pan). Let these cook for minute on a high heat until the tomatoes start to cook then add in the balsamic vinegar. Shake up the pan and let the harshness of the vinegar evaporate and the tomatoes cook a little more (2-3 minutes). Remove from the heat.
Cook your gnocchi according to its instructions.
Add your tomatoes into the bowl with the almond mixture, grate most of the parmesan in (leave some to decorate), pour in the olive oil and mix together. Taste and season with salt and pepper as required.
Drain your cooked gnocchi and pour into the pesto mixture. Stir together and serve garnished with the remaining basil and cheese