Gnocchi with Pistachio Sauce

Gnocchi soothes the soul.   Perfect for a weeknight dinner. 

• ¾ c pistachios, unshelled
• 1 garlic clove, peeled
• ½ c fresh basil
• ½ c parmesan cheese
• Salt and pepper to taste
• 2 T olive oil
• 2 lbs. Gnocchi
• 2 T olive oil

 
Place the pistachios, garlic, basil, salt and pepper in a food processor and pulse until chopped. Slowly add 2 T olive oil and process until smooth.   Add the cheese and pulse until combined. Season with salt and pepper, to taste and set aside.
 
Cook the gnocchi according to package instructions, savings some of the cooking water.   Drain the rest. Place 2 T olive oil in a skillet over medium-high heat and add one layer of the gnocchi and cook turning gnocchi in four minutes.   Cook three more minutes.   Repeat with second layer of gnocchi and remove from heat.  Return all gnocchi to the skillet and stir in the sauce and some of the reserved cooking water to thin the sauce.  Serve, sprinkling with parmesan cheese.