Crispy Gnocchi with Basil Pesto

By Nelia 4R

                        Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


Ingredients to make the basil pesto:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil


1. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth  then add the cheese and pulse until combined. Season with salt and pepper, to taste, then set aside.

2. Cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.

Agideas Excursion – Nelia and Elma

This excursion was held on the 30th of April 2013, at the Great Hall, National Gallery of Victoria.

We went by train, it was a little bumpy but so much fun!

The students who went were – Lincoln, Bailey, Nelia, Elma, Liam, Keely, Ashleigh and Adam.

We saw Nick who talked to us about what made our life easier and fun.

After he had done his speech we had to write our problems and draw some designs to improve it, for example I made a robot named Roboomattic because it was hard for me to get up for school. What it did was it woke me up in the morning and got me dressed for school.

We would like to thank Mrs Mrs McLeod, Mrs Gary, and the parents for taking us on the excursion, Miss Rapinett for organising the notices and especially the teachers who chose us to represent our school.