CRISPY GNOCCHI WITH PISTACHIO PESTO.
If you are feeling tired, cranky and hungry these crispy gnocchi's are perfect. They are fast and soft and delicious and done in under 30 minutes!
Provided by Tieghan Gerard
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- 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. Season with salt and pepper, to taste. Set aside.
- Cook the gnocchi according to package instructions.Before draining reserve a cup of the cooking water. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook (I did this in two batches) undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in the pesto and some of the cooking water to thin the sauce. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.
Nutrition Facts : ServingSize 6 g, Calories 465 kcal, Carbohydrate 56 g, Protein 10 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 68 mg, Sodium 394 mg, Fiber 4 g, Sugar 1 g
BREAD GNOCCHI WITH PISTACHIO PESTO
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a pasta pot with an insert with water. Bring to a low boil.
- For the gnocchi: Place the bread in the bowl of a food processor and process until fine crumbs form. Transfer to a large bowl and pour in the milk. Let sit for 5 minutes. Whisk the eggs, ricotta, Parmigiano and 1/2 teaspoon kosher salt together in a medium bowl. Stir the egg mixture into the bread mixture. Fold in the flour. The dough will be sticky.
- Sprinkle a sheet pan with flour.
- Dust a work surface with flour. Divide the dough into 6 portions. Roll a portion into a 1/2-inch-thick log. Using a metal bench scraper or butter knife, cut the log into 1/2-inch pieces. Place on the prepared sheet pan and continue with remaining dough.
- For the pistachio pesto: In the bowl of the food processor, combine the pistachios, basil, 1/2 cup of Parmigiano and garlic. Pulse until fine crumbs form. With the food processor running, slowly drizzle in the oil and process until the pesto pulls away from the sides of the bowl. Transfer to a medium bowl, stir in the lemon zest and season with salt.
- Season the boiling water with salt. Drop gnocchi into the boiling water and cook for 2 to 3 minutes. (Tip: Once floating, cook an additional 30 seconds and they are done!) Use a slotted spoon or spider to remove the gnocchi and place directly into the bowl with the pesto. Add a ladleful of pasta cooking water to loosen sauce. Swirl the gnocchi around until evenly coated. Place gnocchi on a platter, top with more Parmigiano and stop resisting: Take a bite!
SHEET-PAN GNOCCHI WITH SAUSAGE AND PESTO
A tasty combination of gnocchi, tomatoes, red bell pepper and spicy Italian sausage are roasted on a sheet pan and tossed with basil pesto before serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line large rimmed sheet pan with cooking parchment paper. Make gnocchi as directed on package; drain.
- Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown; remove from skillet.
- In large bowl, add gnocchi, remaining 3 tablespoons olive oil, the salt and pepper, tossing thoroughly to coat. Add tomatoes and bell pepper; gently stir to coat. Spread mixture in sheet pan; make room on one end for sausage links, and place them slightly apart.
- Roast 15 minutes; stir gnocchi mixture, and rotate sausage links. Return to oven; roast 12 to 15 minutes longer or until gnocchi are light golden brown and meat thermometer inserted in sausage reads 165°F.
- Remove sausage to cutting board; cut at angle into 1/2-inch pieces. Add sausage back to sheet pan. Spoon pesto on top of gnocchi and sausage mixture; gently stir to incorporate. Top with bread crumb mixture before serving.
Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g
RICOTTA GNOCCHI WITH PARSLEY PESTO
Gnocchi are little savory Italian dumplings, most often served as a pasta course. They are often made from a dough of potato, egg and flour, but there are many kinds. Some are made with cooked semolina, such as gnocchi alla romana, which are baked with cream and cheese. Fresh ricotta is the secret for these exceedingly light, airy dumplings. Bound with eggs and only a handful of flour, they can be served in broth, with a light tomato sauce, tossed with butter and sage leaves, or with a simple green pesto. Look for the best fresh ricotta: The low-fat commercial type doesn't qualify. Drain it well before using, or the dough will be too wet. Put it in a fine mesh sieve set over a bowl and refrigerate for several hours or overnight. Use the drained liquid whey in soups or smoothies.
Provided by David Tanis
Categories dinner, lunch, pastas, appetizer, main course, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put ricotta in a large mixing bowl and season generously with salt and pepper. Whisk in Parmesan and taste. The mixture should be well seasoned. Add eggs and mix well, then sprinkle in 1/4 cup flour and stir with a wooden spoon to incorporate. You should have a soft, rather sticky dough. Dump dough onto a clean work surface. Add a little more flour if necessary and pat very lightly to form a soft mass.
- Test the dough: Bring a saucepan of well-salted water to a boil. Take 1 tablespoon of dough and drop into water. Dough should sink to the bottom, then rise to the surface. Let simmer 1 minute, then remove and taste. If the dumpling keeps its shape, continue to Step 3. If it falls apart, add a little more flour to the dough, but carefully: If you add too much, the gnocchi will be stodgy.
- Dust dough lightly with semolina, then cut it into 4 equal parts. Dust work surface with semolina. With your hands flat, gently roll each piece into a rope about 3/4-inch in diameter and 12 inches long. Keep sprinkling semolina on dough to keep it from sticking to the counter or your hands.
- Using scissors or a sharp, thin-bladed knife, cut each log into 12 pieces. Dust bottom of a baking sheet with semolina. Transfer gnocchi with a spatula to baking sheet, leaving space between them so they are not touching. Refrigerate, uncovered, for 1 hour (or leave in a cool room).
- To make the parsley pesto, put parsley, garlic, olive oil and butter in the work bowl of a food processor. Pulse briefly, then blend to a rough purée. Taste and season with salt and pepper. You should have about 1 cup pesto, more than you need for this recipe. Leftover pesto can be refrigerated for up to 3 days, or frozen for up to a month.
- Place a large pot of well-salted water over high heat and bring to a boil. Add gnocchi, working in batches, if necessary. When they bob to the surface, let them cook for about 2 minutes and lift them from the pot with a slotted spoon or spider, transferring gnocchi to a large, wide skillet. Add 4 to 6 tablespoons pesto and 1/2 cup pasta cooking water to skillet and swirl pan to coat gnocchi.
- Serve gnocchi in warmed individual shallow soup bowls or a deep, wide platter. Sprinkle with chopped pistachios and dust with Parmesan. Pass more grated Parmesan separately.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 283 milligrams, Sugar 0 grams, TransFat 0 grams
GNOCCHI WITH SWEET BASIL PESTO AND GARLIC BUTTER SHRIMP
This buttery, garlicky shrimp and pesto over gnocchi or pasta is a comfort food I like to cook once in a while. Serve it with garlic toast and, if you like, a plain salad.
Provided by golddigge
Categories Main Dish Recipes Dumpling Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth.
- Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.
Nutrition Facts : Calories 732.2 calories, Carbohydrate 37.1 g, Cholesterol 174.5 mg, Fat 55.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 23.7 g, Sodium 2288.5 mg, Sugar 0.9 g
GNOCCHI WITH PESTO SAUCE
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook gnocchi according to package directions; drain., 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. Stir in tomatoes. If desired, top with pine nuts.
Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.
More about "bread gnocchi with pistachio pesto recipes"
LIGHT AND PILLOWY GNOCCHI WITH PISTACHIO PESTO - DASH OF …
From dashofdelight.recipes
Cuisine ItalianCategory Main CourseServings 4-5Total Time 2 hrs 15 mins
- Toast the pistachios and blend the ingredients together to make the pistachio pesto. Remove the shells from the pistachio and toast them at 350°f for 5 to 8 minutes until the nuts have lightly browned. Blend the toasted pistachios, basil, garlic, olive oil, grated pecorino, salt and pepper in a food processor until it is creamy yet still slightly chunky, with some roughly chopped pistachios still in the pesto.
- Bake the potatoes. Bake the potatoes at 450°f until very tender when pierced with a knife, about 50 minutes.
- Pass the potatoes through a ricer. Once they are cool enough to handle, but still warm, scoop out the potato flesh. Pass them through a potato ricer, spreading the riced potato across an even layer on a large surface.
RECIPE: PESTO GNOCCHI WITH MUSHROOMS & PISTACHIO …
From blueapron.com
4.5/5 Total Time 25 minsCuisine ItalianCalories 750 per serving
PISTACHIO PESTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
GNOCCHI IS THE EASY HOMEMADE PASTA PROJECT WE NEED …
From foodnetwork.com
GNOCCHETTI DI PANE (BREAD GNOCCHI) | ITALY MAGAZINE
From italymagazine.com
GNOCCHI RECIPE CON PESTO DI PISTACCHI - TORONTO GUARDIAN
From torontoguardian.com
HOMEMADE GNOCCHI WITH PISTACHIO ALMOND PESTO
From notquitenigella.com
PISTACHIO PESTO - GIMME SOME OVEN
From gimmesomeoven.com
PRETTY BEET GNOCCHI WITH PISTACHIO ARUGULA PESTO
From theendlessmeal.com
GNOCCHI WITH PESTO RECIPE | ITALIAN RECIPES | UNCUT …
From uncutrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PASTA WITH PISTACHIO PESTO - THE PASTA PROJECT
From the-pasta-project.com
POTATO GNOCCHI WITH PISTACHIO & BASIL PESTO
From americanpistachios.org
PEA, SPINACH & RICOTTA GNOCCHI WITH MINT & PISTACHIO PESTO
From mylovelylittlelunchbox.com
PESTO GNOCCHI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
WATER GNOCCHI WITH SWORDFISH AND PISTACHIO PESTO - ALE GAMBINI
From aqueeninthekitchen.com
PISTACHIO PESTO GNOCCHI WITH ASPARAGUS - AARTI SEQUEIRA
From aartisequeira.com
CREAMY PESTO GNOCCHI RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
GNOCCHI WITH PISTACHIO PESTO AND PANCETTA (GNOCCHI CON PESTO DI ...
From eatnorth.com
RICOTTA GNOCCHI WITH PISTACHIO PESTO - ACELINE
From aceline.media
PESTO GNOCCHI - FARMHOUSE ON BOONE
From farmhouseonboone.com
CREAMY PESTO GNOCCHI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
PESTO GNOCCHI WITH PEAS & COURGETTES - THE LAST FOOD BLOG
From thelastfoodblog.com
GNOCCHI WITH PESTO AND BURRATA - YOUGOFOOD
From yougofood.com
PISTACHIO PESTO SOURDOUGH BREAD | BEETS & BONES
From beetsandbones.com
CHICKEN PESTO GNOCCHI RECIPE - QUICK AND EASY DINNER - CHISEL
From chiselandfork.com
BAKED PESTO GNOCCHI WITH TUNA [GLUTEN-FREE + VEGAN OPTION]
From healthyhelperkaila.com
RECIPE: BASIL PESTO GNOCCHI WITH MUSHROOMS & PISTACHIO …
From blueapron.com
PESTO GNOCCHI {EASY & TASTY!} - HINT OF HEALTHY
From hintofhealthy.com
LEMON RICOTTA GNOCCHI WITH PISTACHIO PESTO - THE FANCY PANTS …
From thefancypantskitchen.com
CHEATS’ GNOCCHI WITH PESTO | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
CRISPY GNOCCHI WITH PESTO - 'BITCHIN' IN THE KITCHEN'
From bitchin-in-the-kitchen.com
SUN-DRIED TOMATO PESTO GNOCCHI RECIPE - CHISEL & FORK
From chiselandfork.com
CRISPY GNOCCHI WITH BASIL PESTO | PAN-FRIED GNOCCHI RECIPE
From twopeasandtheirpod.com
BAKED GNOCCHI WITH PESTO, PEAS, AND PANCETTA - RECIPES
From fooddiez.com
SHEET PAN PESTO GNOCCHI - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BUTTERNUT SQUASH GNOCCHI WITH PISTACHIO, BROWN BUTTER AND …
From purplehousecafe.com
PESTO GNOCCHI (QUICK + EASY RECIPE) | HELLO LITTLE HOME
From hellolittlehome.com
POTATO GNOCCHI WITH PISTACHIO & BASIL PESTO - NUTHEALTH.ORG
From nuthealth.org
HOW TO MAKE HOMEMADE GNOCCHI | KING ARTHUR BAKING
From kingarthurbaking.com
GNOCCHI WITH SAUSAGE AND RED PESTO - TASTES OF HOMEMADE
From tastesofhomemade.com
BREAD GNOCCHI / GNOCCHI DI PANE - CIAO ITALIA
From ciaoitalia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love