Gnocchi with Artichoke Pesto Genovese
- 3 oz. pistachios, roasted and salted
- 1 bunch fresh basil
- 1 clove garlic, peeled
- 5 oz. extra virgin olive oil
- 2-11 oz. jars Cynara Baby Artichoke Hearts, drained
- 12 oz. potato gnocchi, or your favorite pasta of choice
- Shaved Parmesan or Romano cheese
Bring a pot of water to boil, and have a bowl setting nearby filled with cold water and ice cubes. Blanch the garlic clove for 10 seconds and set aside. After separating the basil leaves from the stems, dip the leaves in the boiling water for 3 seconds and quickly transfer them to the ice water. This step eliminates the bitter taste of the leaves.
Be sure to dry the leaves thoroughly before putting them in a blender along with the pistachios and crushed garlic. Pour in just enough olive oil to cover the contents and blend until coarsely chopped, taking care that the mixture does not turn into an emulsified cream.
In a skillet, sauté the artichoke hearts with a little olive oil and black pepper until lightly browned. Fold the warm hearts into the pesto in a large bowl.
Return the water to a boil and add the gnocchi. Once they sink to the bottom of the pot, they are done. Drain and mix the pasta and artichoke pesto together.
Serve on plates or in shallow bowls, and top with shaved crescents of cheese.
Chef John Husby
Chef John has travelled the globe in search of good food, and now he is opening up a new frontier for artichoke hearts of all kinds. He’ll reinvent classic dishes and create new favorites. Get ready to be inspired for creative experiments of your own.
Serve with a mixed green salad tossed with your favourite dressing.