Cooking Instructions
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Step 1
Add the
Fresh Basil Leaves (2 cups)
,
Garlic (2 cloves)
,
Macadamia Nuts (1/2 cup)
,
Parmesan Cheese (1/4 cup)
,
Goat Cheese (1/4 cup)
, 1/4 cup of
Lemon Juice (2)
,
Extra-Virgin Olive Oil (1/2 cup)
,
Honey (1 tsp)
, and
Salt (1/2 tsp)
into the blender and pulse until it is creamy. Set aside.
Step 2
In the pot with boiling water, stir in 1 tsp of
Salt (to taste)
. Then add
Gnocchi (2 lb)
and cook according to the package instructions. After the gnocchi is cooked, reserve about ½ cup of pasta water, and drain the gnocchi.
Step 3
Heat a non-stick frying pan over high heat, add the
Olive Oil (1 Tbsp)
, and turn the heat to medium. Then add the
Garlic (2 cloves)
and gnocchi. Stir frequently until the gnocchi is golden on all sides. Turn the heat to low.
Step 4
Add the pesto,
Goat Cheese (1/3 cup)
, and 1/2 cup of the reserved pasta water. Toss to combine and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Turn off the heat
Step 5
Serve on the plates with more hard goat cheese and
Lemon Zest (1)
on top. Garnish with basil and
Macadamia Nuts (2 Tbsp)
.
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