200g unsalted, shelled pistachio nuts
120ml extra virgin olive oil
1 garlic clove
Handful fresh basil, plus extra to serve
1 tbsp chopped fresh mint
Zest of 1 lemon
50g soft goat’s cheese, plus extra to serve
To make the pesto, put the pistachio nuts, olive oil, garlic, basil, mint, lemon zest and goat’s cheese with a pinch of salt and pepper into a mini food processor and blitz to a paste. Taste to check the seasoning.
In a large frying pan over a medium heat melt the butter with 1 tsp olive oil. When the butter has melted, add the gnocchi and fry without moving or turning them until golden brown and crispy. Then toss in the pan and fry for a few minutes more, before stirring over as much pesto as desired.
To serve top with a little more of the reserved goat’s cheese and basil leaves.