Gnocchi with Pesto Sauce
Gnocchi with Pesto Sauce

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, gnocchi with pesto sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Gnocchi with Pesto Sauce is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Gnocchi with Pesto Sauce is something that I have loved my whole life. They are fine and they look fantastic.

Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender. Add pesto and gnocchi, stirring gently to coat. Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water).

To get started with this particular recipe, we must first prepare a few components. You can have 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. Prepare 1 tsp salt
  5. Prepare 200 ml creme fraiche
  6. Get 2 tbsp store-bought basil pesto
  7. Make ready 1 tbsp finely grated parmesan cheese

Then add the cooked gnocchi straight to the sauce. Making Gnocchi with Pesto Cream Sauce Make (or buy) a basil pesto (you can do this a few hours ahead of time) Bring a pot of salted water to the boil and add in your Gnocchi In a sauté pan, bring the heavy cream to a simmer and start to reduce (by about a third) Add the cream and all of the pesto and whisk until smooth. Add the cooked gnocchi to the sauce and stir to combine. Serve topped with the cooked, crumbled bacon and extra cheese if desired.

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.

Heat remaining olive oil in a large skillet over medium-high heat. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Mix the black pepper, oregano, basil, garlic powder and crushed red pepper together. Bring a pot of water to a boil for the gnocchi. Making pesto sauce is mainly a matter of pureeing the greens, garlic, and nuts, and then stirring in the oil and cheese.

So that is going to wrap this up for this special food gnocchi with pesto sauce recipe. Thanks so 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. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!