Easy gnocchi with creamy pesto
Ingredients
- 120g/4½oz plain flour
- 70g/2½oz Parmesan or vegetarian-style hard cheese, grated, plus extra to serve
- 450g/1lb mascarpone
- 1 large egg, beaten
- sea salt
- 100ml/3½fl oz full-fat milk
- 100ml/3½fl oz double cream
- 100g/3½oz macadamia nuts, or blanched/flaked almonds
- 1 small garlic clove
- 4–5 large sage leaves, plus extra to serve (optional)
- freshly ground black pepper
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