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Bayou Pecan Jalapeno Pesto Gnocchi

From: Recipe Challenge Winners

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Serves 4


A Runner-Up in the 2009 Diamond Recipe Challenge.


  • 4 ounce package Diamond Chopped Pecans
  • 2 cups coarsely chopped Italian parsley
  • 1 cup chopped green onions (green and white parts)
  • ¼ cup minced fresh jalapenos
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • teaspoon ground cayenne
  • ¼ cup extra virgin olive oil, plus
  • 1 tablespoon
  • 16 ounce package prepared potato gnocchi
  • 1 tablespoon unsalted butter
  • 2 tablespoons freshly grated Parmigiano Reggiano cheese


Preheat a skillet or sauté pan over medium heat. Add the pecan pieces to the skillet and toast until fragrant, stirring occasionally, about 5 minutes. Pulse half of the toasted pecans, about ½ cup, in a food processor with the parsley, onions, jalapenos, garlic, lemon juice, salt, pepper, and cayenne until well-combined. Turn the food processor to the high setting and stream in the ¼ cup of olive oil. Transfer the pesto to a small mixing bowl, cover, and set aside. Prepare the gnocchi in salted boiling water according to package directions. Drain well in a colander. Preheat a skillet or sauté pan over medium high heat. Add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the gnocchi to the pan and brown, stirring occasionally, about 5 to 7 minutes, or until a few crispy spots have begun to appear on the pasta. Remove the pan from the heat and stir in the pesto. Transfer the gnocchi to individual bowls and top with the remaining toasted pecans and the Parmigiano Reggiano.

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