Cheat’s Gnocchi with Creamy Pesto

Make the pasta by tossing the flour, cheese, and 1 tsp of salt in a large bowl. Mix in the egg and mascarpone to form a smooth dough, then spoon into a piping bag with a large nozzle. Into a saucepan of boiling salted water, pipe the dough a little at a time, snipping the gnocchi off as it comes out - you want each piece to be about 3cm long. Boil for 2-3 minutes, and drain.
Make the creamy pesto by putting all the ingredients in a blender and blitzing until combined. Season well, then toss together with the gnocchi. Gently fry a few extra sage leaves, and serve with gnocchi with the leaves and some grated parmesan on top.

10 mins

2 serving

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