Gnocchi with Watercress and Macadamia Nut Pesto
February 15, 2013 in Pasta and Risotto, Vegetarian
There are a lot of things to love about this dish. It’s sublimely summery, and the verdant greenness of the pesto just shouts healthy and happy; it’s Meat-free-Monday friendly; it’s simple and rustic but still a little sophisticated somehow, and it’s pretty much done in ten minutes (which I suppose makes it rather less of a recipe and more of an assemblage of sorts). For the first time ever, I used store-bought gnocchi. I was expecting heavy, miserable little pasta dumplings, but was completely pleasantly surprised and decided that if you can get your hands on freshly made, good quality little guys, then you’re doing just fine. 
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