This creamy Pesto Gnocchi is one of the staples of Italian cuisine. Imagine pillowy potato gnocchi coated with bright, flavorful basil pesto sauce (Pesto Genovese), all topped with freshly grated Parmesan cheese - simply divine! This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again! Pin This Recipe For Later!
Easy Pesto Gnocchi Inside The Rustic Kitchen
Gnocchi (pronounced NYOW-kee) are Italian pasta dumplings made with potatoes, egg and flour. Typically in a gnocchi recipe, you boil it up then add the dumplings to a sauce. But in this recipe, everything cooks in one skillet! You can cook both the sauce and the gnocchi in just 5 minutes. That's pretty magical, in our opinion! Ingredients Pesto - We recommend our basil pesto for a classically delicious and easy pesto. You can also use a store-bought pesto and this dish will still be delicious. Gnocchi - Gnocchi are made of small lumps of potato dough. When cooked, they have a light and tender texture. Lemon juice and zest - Lemon juice and zest brighten the dish. Sauté for about 2 to 3 minutes until the onion becomes translucent and fragrant. Pour in the half and half and the chicken broth, then add the pesto, salt, and black pepper. Stir everything together and simmer for a few minutes until the sauce thickens slightly, about 5 minutes. Add the gnocchi to the skillet with the creamy sauce. Love pesto? Try my Sausage Pesto Pasta, Easy Pesto Pasta, or this Pesto Pan-fried Sausage and Potatoes Skillet. Recipe notes & tips: I'm big on grating my own parmesan cheese… it just tastes and melts better. I used this cheese grater (I have a slightly older model) for this recipe. Microplane graters work great too!
15Minute Creamy Pesto Gnocchi Recipe Little Sunny Kitchen
Dinner, Recipes Gnocchi Al Pesto March 23, 2023 by Thesouthernmillennial.blogger With the spring weather well on its way, I'm constantly reaching for recipes filled with fresh simple ingredients. This Gnocchi Al Pesto is the perfect pasta recipe to welcome spring! Bring a large pot of salted water to a boil. Meanwhile, make the pesto by adding all ingredients to a bowl and blitz with an immersion blender to a smooth saucy consistency (photos 1-4). Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water). Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. Once the gnocchi is cooked through, add basil pesto and stir it in. Add sliced cherry tomatoes. Add back cooked asparagus and sun-dried tomatoes. Cook on low heat, stirring frequently for 3 minutes to blend the flavors. Ingredients 1.5kg medium floury potatoes (the delicious. team used maris piper) 1 large free-range egg 280g plain flour, plus extra and for dusting For the pesto 1 large bunch fresh basil 3 garlic cloves, roughly chopped 1 tbsp pine nuts, plus a few extra to serve 5 tbsp extra-virgin olive oil
15Minute Creamy Pesto Gnocchi Recipe Little Sunny Kitchen
Ingredients: 2lbs of potatoes, peeled 2 cups of flour 1 egg Salt 1 cup of fresh basil, chopped 1/4 cup of pine nuts 1/2 cup of olive oil 2 cloves of garlic, minced 1/2 cup of grated Parmesan cheese Instructions: Cut the potatoes into small pieces and boil them until they are tender. 1 clove garlic, minced Salt to taste Chef's tip: we advise using a pestle and mortar for your pesto, as this enables you to control the texture of your sauce, which traditionally should be a little rugged. A food processor will work here too, though this will not render as rustic a pesto. Method
Gnocchi al Pesto is a delicious first course of Italian cuisine, particularly popular in the region of Liguria. This dish is characterized by the combination of gnocchi, a type of pasta made from potatoes, with a pesto sauce, a sauce made from basil, garlic, extra virgin olive oil, pine nuts and cheese. Cook the gnocchi. Bring a large pot of salted water to a rapid boil. Add the potato gnocchi, then cook just a few minutes, or until they begin to float. Immediately drain the gnocchi, reserving ½ cup cooking water, into the preheated skillet, along with ½ cup of basil pesto and 3 Tbsp mascarpone.
Gnocchi al pesto delicious. magazine
Step 1 Put potatoes into a 4-qt. pot of salted water; boil. Reduce heat to medium-low; simmer until potatoes are tender, 25 minutes. Drain; let cool. Peel potatoes; pass through medium plate of a. Ingredients For the pasta: 1 pound (450 grams) fresh potato gnocchi For the pesto: 1 clove of garlic 4 tablespoons pine nuts (sub with cashews if you can't find) 5-6 cups of fresh basil leaves (Italian basil, Genovese variety) Kosher salt, adjust to taste 4 tablespoons Parmigiano Reggiano cheese, finely grated
