Basil Pesto
This classic basil pesto recipe is nutty and bright. We love it on pasta, pizza, and more! See the post above for my favorite pesto sauce variations.
5 min
Easy weeknight dinner. Sausage and onion tossed with gnocchi, basil pesto and Parmigiano. Filling enough for two adults and a child, and it doubles easily.
Saute the sausage and onion until cooked through, then add the seasonings.
Drain the excess grease.
Cook the gnocchi until they float to the top, about 2 minutes.
They float the moment they are done. Pull them then -- left in longer they go gluey.
Add the gnocchi to the pan with the sausage and onion along with about half a ladle of pasta water, and toss with the pesto and half the Parmigiano.
Save the pasta water before you drain. It is what pulls the pesto and cheese into a sauce instead of leaving them as a coating.
Plate it, top with more Parmigiano and salt and pepper, and eat.
Feeds about two adults and one child. Doubles easily.
This would be great with some whole tomatoes or whole garlic cloves added in during the saute -- I didn't have these on hand when I cooked it and it was excellent. Maybe a dollop of ricotta to make it a touch creamier.
Uses our own Basil Pesto.