Gnocchi with Asparagus and Basil Pesto
2 tablespoons olive oil
1 lb package of potato gnocchi
1 bunch asparagus, top half chopped into 1" pieces
1/3 cup Basil Pesto
Parmesan cheese, for serving
2 cups fresh basil leaves, packed
1/4 cup pine nuts
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
salt and pepper, to taste
To make the pesto, combine the basil, garlic, and pine nuts in a food processor. Pulse until chopped, then slowly add the oil with the motor running until smooth. Add the cheese and pulse until combined. Season with salt and pepper. Set aside.
Cook the gnocchi for a few minutes in boiling water (as directed on packaging) until they float to the surface. Drain. In a large skillet, heat olive oil over medium-high heat. Add the asparagus and gnocchi and cook about 3 minutes. Turn the gnocchi and cook another 3 minutes until golden and crisp. Off the heat, stir in about 1/3 cup basil pesto. Serve with a little freshly shaved Parmesan cheese.