Gnocchi with Pesto Sauce
Gnocchi with Pesto Sauce

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, gnocchi with pesto sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Homemade Gnocchi and Pesto Cream Sauce. There is nothing like homemade pasta. The gnocchi (or potato dumplings) are so light and airy that they melt in your mouth and the rich and nutty pesto cream sauce is the perfect compliment for this impressive dish. Beth's Vegetarian Gnocchi Pesto (Real-Time Recipe!)

Gnocchi with Pesto Sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Gnocchi with Pesto Sauce is something which I’ve loved my whole life.

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

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

This Gnocchi with Pesto Sauce, also called Gnocchi al pesto, falls perfectly in to the category of "quick and easy". Boil the gnocchi using package directions. Then mix it with pesto and sun-dried tomatoes. Sprinkle some parmesan and garnish with fresh basil leaves.

Instructions 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 mix it with pesto and sun-dried tomatoes. Sprinkle some parmesan and garnish with fresh basil leaves. Hearty, pillowy gnocchi pair beautifully with pesto, a versatile green sauce from Italian cuisine. Before tossing our gnocchi with a fresh pesto of spinach, almonds, capers and more, we're sautéing them (alongside asparagus) in a pan of browned butter, for a layer of rich, nutty flavor. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce.

So that is going to wrap this 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 is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!