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Pistachio Pesto Mini Gnocchi
To make the pistachio pesto:
Process 1 prechecked package of fresh cilantro, 1 prechecked package of fresh basil, about a cup of pistachio nuts (shelled-which ironically means without shells), salt and pepper to taste, process and drizzle olive oil until it reaches desired consistency.
To dress the gnocchi:
Prepare gnocchi according to package directions (literally takes 3-5 minutes to cook). Reserve about 1/4 cup of the water, mix with pesto, add a splash of non-dairy milk, and mix in the gnocchi to coat.
Delicious with pulled beef or with melted mozarella (not together obviously ;))
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