Walnuts and parsley replace pine nuts and fresh basil in this pesto sauce.
2 garlic cloves, peeled
1 cup fresh flat-leaf parsley leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped walnuts, toasted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon water
2 quarts water
2 cups small broccoli florets
1 (1-pound) package vacuum packed gnocchi (such as Vigo)
2 cups chopped cooked chicken breast
2 tablespoons chopped walnuts, toasted (optional)
2 tablespoons Parmesan cheese (optional)
How to Make It
Drop garlic through food chute with food processor on; process until minced. Add parsley and next 4 ingredients; process until finely minced. Gradually add olive oil and 1 tablespoon water, processing just until blended.
. Bring 2 quarts water to a boil in a 4-quart saucepan. Add broccoli, and cook 2 minutes. Remove 2 cups gnocchi from package; reserve remaining gnocchi for another use. Add gnocchi to pan, and cook 3 minutes or just until broccoli is tender; drain and place in a large bowl. Add chicken and parsley mixture; toss gently to coat. Sprinkle with 2 tablespoons walnuts and 2 tablespoons Parmesan cheese, if desired.