Gnocchi with Pesto Sauce
Gnocchi with Pesto Sauce

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gnocchi with pesto sauce. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gnocchi with Pesto Sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Gnocchi with Pesto Sauce is something that I have loved my entire life. They’re fine and they look fantastic.

Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water). Drain the gnocchi once cooked and add back to the pot. Add the pesto sauce and stir until thoroughly coated. To complete the sauce, add butter and cream to a saute pan to warm it up a little.

To begin with this particular recipe, we have to prepare a few components. You can cook gnocchi with pesto sauce using 7 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Gnocchi with Pesto Sauce:
  1. Take 900 grams floury potatoes
  2. Make ready 200 grams flour +more if needed and for dusting
  3. Make ready 2 beaten eggs
  4. Make ready 1 tsp salt
  5. Make ready 200 ml creme fraiche
  6. Take 2 tbsp store-bought basil pesto
  7. Make ready 1 tbsp finely grated parmesan cheese

Add the thyme (or the dried oregano) along with the mascarpone, plain flour, eggs and salt and pepper, to taste. Mix together to give a soft dough. Then tip the dough onto a lightly floured surface and knead together to form a smooth ball. Put the gnocchi (ridged or unridged) onto a tray sprinkled with flour.

Steps to make Gnocchi with Pesto Sauce:
  1. Preheat oven to high
  2. Pierce the skins of the scrubbed and dried potatoes and if possible put them on metal skewers and bake in the oven for 45-60 minutes, turning them over halfway through.
  3. Take potatoes out and let cool a little before peeling (if necessary, protect your hands with a tea towel while doing this)
  4. Put the potatoes through a ricer into a large bowl
  5. Mix in the eggs and salt, then gradually mix in most if the flour to make a soft but firm dough
  6. Put dough on a floured surface, divide into four pieces, then roll each piece into a long sausage and cut into short pieces and place pieces onto floured baking trays
  7. Have a pan of salted water on to boil
  8. Mix together the creme fraiche and pesto in a small bowl
  9. When the water is boiling, cook the gnocchi in batches (it is done when it rises up to the top of the water)
  10. Add pesto sauce and cooked gnocchi together in another pan, and mix together. Season with salt and pepper.
  11. Serve, sprinkled with grated parmesan.

Then tip the dough onto a lightly floured surface and knead together to form a smooth ball. Put the gnocchi (ridged or unridged) onto a tray sprinkled with flour. For the pesto, put most of the basil, the garlic, pine nuts and olive oil in a a mini food processor and whizz to a smooth sauce (see food team's tip). Add the grated cheese and mix well. Cook the gnocchi according to packet instructions (they are usually ready when they float to the top) and drain.

So that’s going to wrap it up with this exceptional food gnocchi with pesto sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!