Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms
Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is something which I’ve loved my entire life. They are nice and they look fantastic.

Free UK Delivery on Eligible Orders Looking For Pesto Pistacchio? We Have Almost Everything on eBay. Chop the chestnut mushrooms into thin slices and sauté them in a large pan with some butter and fresh basil. Once the mushrooms have been cooked down, add the gnocchi and pesto to the pan and mix thoroughly so the gnocchi is perfect coated in pesto Plate the gnocchi, grate fresh parmigiana on top and garnish with fresh basil to serve!

To get started with this particular recipe, we have to prepare a few ingredients. You can have gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms using 18 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:
  1. Make ready For gnocchi:
  2. Prepare 100 g plain flour
  3. Prepare 4 medium sized Maris Piper potatoes
  4. Make ready 1 egg + 1 extra egg yolk
  5. Take For pesto:
  6. Prepare 6 sweet Romano peppers
  7. Get 4 cloves garlic
  8. Make ready Thyme to season
  9. Make ready 1/3 cup pistachio and almonds mix
  10. Get 1/4 cup Olive oil
  11. Get Lime zest
  12. Take Squeeze lime juice
  13. Make ready Salt
  14. Make ready Few drops of chili oil
  15. Take 100 g parmigiana cheese
  16. Get Extras:
  17. Make ready Shaved parmigiana
  18. Make ready 3 large chestnut mushrooms

They're nice and they look wonderful. Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is something which I have loved my entire life. Add the sliced mushrooms in an even layer. Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Instructions to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:
  1. Peel and score potatoes and place in a large pot of salted boiling water and leave to boil until fully cooked.
  2. Once the potatoes have cooked through, mash the potatoes, add the egg and the extra yolk and add in the flour. Mix the ingredients until they form a nice dough.
  3. Spilt the dough into 4 equal parts with a knife and take take one section at a time. Flour a clean flat surface and roll the dough into a long tube-like shape that is roughly 2 cm in diameter
  4. Cut the long tube into small pieces that are roughly 2 cm long to form the gnocchi. To shape the gnocchi, roll each piece into an oval shape and score each with a fork to give it a nice shape. If they aren’t perfect, don’t worry, the taste is always more important!
  5. In a large pot, bring some water to a boil and salt it. Once the water is boiling, add in 5-10 pieces of gnocchi at a time to ensure the pot is not overcrowded. Let the gnocchi boil for 15-30 seconds and remove them. They are now ready!
  6. To make the pesto, start by washing and preparing the peppers, removing the seeds in the centre. Place a clove if garlic in each pepper and massage each pepper with olive oil and then wrap each tightly in some foil
  7. Roast the peppers on a hot flame or under a grill until they are nicely charred
  8. Remove the peppers and roasted garlic from the foil and put them in a blender along with the olive oil, thyme, chili oil, lime zest and lime juice. Pulse the bender to blend down the mixture
  9. Add the pistachios, almonds and parmigiana to the blender and pulse the blender to blend the mixture down whilst retaining a nice pesto consistency. Finally add salt to the pesto to taste and it is ready!
  10. Chop the chestnut mushrooms into thin slices and sauté them in a large pan with some butter and fresh basil. Once the mushrooms have been cooked down, add the gnocchi and pesto to the pan and mix thoroughly so the gnocchi is perfect coated in pesto
  11. Plate the gnocchi, grate fresh parmigiana on top and garnish with fresh basil to serve!

Add the sliced mushrooms in an even layer. Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Combine the pistachios, sun-dried tomatoes, garlic, basil, crushed red pepper flakes (if using) and pepper in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined.

So that is going to wrap this up for this exceptional food gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!