Thai Basil Pesto Gnocchi

• •1 lb potato gnocchi (fresh or refrigerated)
• •2 cups fresh Thai basil leaves, packed
• •0.3 cup roasted unsalted cashews
• •3 garlic cloves, peeled
• •1 Thai bird's eye chili, stemmed (seeded for less heat)
• •0.3 cup grated Parmesan cheese
• •2 tablespoon fresh lime juice
• •1 teaspoon finely grated lime zest
• •1.5 tablespoon fish sauce
• •0.3 cup extra virgin olive oil
• •1 teaspoon toasted sesame oil
• •2 tablespoon unsalted butter
• •1 cup cherry tomatoes, halved
• • to taste salt
• • to taste freshly ground black pepper
• • additional chopped cashews and Thai basil leaves for garnish

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil.

2. 2

   In a food processor, combine the Thai basil leaves, roasted cashews, garlic cloves, Thai bird's eye chili, grated Parmesan cheese, lime juice, lime zest, and fish sauce. Pulse several times until coarsely chopped.

3. 3

   With the food processor running on low, slowly drizzle in the extra virgin olive oil and toasted sesame oil until a vibrant, slightly textured pesto forms. Taste and season with black pepper and salt if needed; set aside.

4. 4

   Drop the gnocchi into the boiling water and cook until they float to the surface, about 2 to 3 minutes. Drain the gnocchi, reserving 1/4 cup of the starchy cooking water.

5. 5

   Heat the unsalted butter in a large skillet or nonstick pan over medium-high heat until foaming. Add the drained gnocchi in a single layer and pan-fry without disturbing for 2 to 3 minutes, until the undersides develop a crisp, golden crust. Flip and cook for another 1 to 2 minutes.

6. 6

   Add the halved cherry tomatoes to the skillet and sauté for 1 minute just until slightly softened and blistered.

7. 7

   Remove the skillet from the heat to preserve the pesto's bright green color. Pour in the Thai basil pesto and 2 tablespoons of the reserved pasta water. Gently toss until the gnocchi and tomatoes are evenly coated in a glossy sauce, adding an extra splash of water if the sauce is too thick.

8. 8

   Divide among four warmed shallow bowls. Garnish with extra chopped roasted cashews, whole Thai basil leaves, and freshly cracked black pepper before serving immediately.

Chef's Tips

• 💡Remove the pan from direct heat before tossing in the pesto; high residual heat will oxidize the fresh Thai basil and turn the sauce dull and bitter.
• 💡Pan-searing the gnocchi after boiling gives a crisp outer crust that contrasts beautifully with the tender interior and luscious sauce.
• 💡For a vegetarian version, substitute the fish sauce with 1 tablespoon of light soy sauce or tamari paired with 1/2 teaspoon of white miso paste.