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Crispy Gnocchi with Pistachio Pesto

Tieghan, Half Baked Harvest
  • 25 minutes
  • Serves 6

INGREDIENTS

1/2 cup

Basil, fresh

1 clove

Garlic

1/4 cup

Sun-dried tomatoes

1 2 pound package

potato gnocchi

1 pinch

Black pepper, freshly ground

1/2 tsp

Red pepper flakes

4 tbsp

Olive oil

3/4 cup

Shelled or in-shell roasted pistachios - you decide, unsalted

1/2 cup

Parmesan cheese