CREAMY PESTO GNOCCHI WITH ITALIAN SAUSAGE
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot.
- In a 12" skillet, heat oil over medium heat and saute the snap peas and red peppers until tender, about 4 minutes. Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8-10 minutes. Transfer sausage to the pot with the vegetables and pasta.
- Over med-low heat, stir to combine the pasta, vegetables and sausage mixture. Add the pesto and light cream; toss gently to coat all the ingredients. Heat through and serve with freshly grated parmesan cheese.
- Serves 6
- * Substitution, if you can't find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use 3/4 cup of frozen peas in place of the snap peas.
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
POTATO GNOCCHI WITH BASIL PESTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Put about two inches of water in a large pot fitted with a steamer basket and place pot over high heat. Add potatoes, cover, and steam until fork tender, about 45 minutes. Drain well, then peel: Holding each potato with a thick, dry kitchen towel (they will be too hot to hold directly), remove the skin with a paring knife. Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.
- Turn out potatoes onto a work surface, then mix egg with one tablespoon salt and pour over the potatoes and add flour in 1/2 cup increments, up to 1 1/2 cups. Start to work the mixture with your hands and bring it together to form a dough; then gently knead 4 to 5 minutes, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth and elastic. (To check, pinch off a piece and roll into a rope; it should not break apart).
- Line a rimmed baking sheet with a dry clean kitchen towel (or parchment paper) and sprinkle liberally with flour. Use a bench scraper to divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is ½ inch in diameter. Use the bench scraper to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.
- Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter. Freezing gnocchi is not recommended.) Toss with pesto while boiling remaining gnocchi.
- Once the last batch has been boiled, drained, and tossed with pesto, divide gnocchi among bowls and serve at once, garnished with basil.
BASIL PESTO FOR POTATO GNOCCHI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Cover garlic in a small saucepan with water by 1 inch. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
- In a blender or food processor, pulse basil, garlic, pine nuts, and the cheese to incorporate. Pour in the oil in a slow steady stream, and pulse until combined; season with salt. Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator for up to 3 days or freeze in small amounts for easy use.
GNOCCHI AND PESTO
yummy cheesy gnocchi with a refreshing basil pesto
Provided by rhiannonhunnisett
Time 40m
Yield Serves 5
Number Of Ingredients 0
Steps:
- First, prepare the pesto. Tip the parmesan into a blender or food processor. Peel the garlic, tear the leaves from the bunch of basil and add both along with the oil and pine nuts. Blitz to a paste, season to taste and set aside.
- Now for the gnocchi, tip the parmesan into a medium bowl. Add the thyme (or the dried oregano) along with the mascarpone, plain flour, eggs and salt and pepper, to taste. Mix together to give a soft dough. Then tip the dough onto a lightly floured surface and knead together to form a smooth ball.
- Divide the mixture in three and roll each one out into a sausage about 60cm/23in long. Cut each Âsausage into 2cm/1 in pieces to give about 30 (so 90 in total). Halfway through, put a large frying pan on a medium to high heat with a drizzle of oil and the butter.
- Divide the gnocchi between the two pans and turn down low. Leave the gnocchi to cook on one side for a minute, before carefully turning them over with a fish slice. Cook for a further four minutes, continuing to gently turn them every so often until they are crisp and golden all over and warmed through. If the gnocchi didn't fit in your pans then tip the cooked ones in a bowl, cover with tin foil to keep warm and cook the remainder, adding more oil and butter as necessary.
- Once all the gnocchi are cooked, stir the pesto through until evenly coated. Add in the rocket leaves and mix together. Then, divide between four serving plates and scatter the pine nuts over. Give a good grind of black pepper and serve.
GNOCCHI WITH BASIL PESTO
Steps:
- Cook potatoes and pass through a ricer Cover whole (unpeeled) potatoes in a medium pot with 2 inches of water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Drain well, then peel: Holding each potato with a thick, dry kitchen towel (they will be too hot to hold directly), remove the skin with a paring knife. Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.
- Mix dough Turn out potatoes onto a work surface, then pour the egg over the potatoes and sprinkle with 1 1/2 cups of flour and 1 tablespoon salt. Start to work the mixture with your hands and bring it together to form a dough; then gently knead 4 to 5 minutes, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth and elastic. (To check, pinch off a piece and roll into a rope; it should not break apart.) Pat dough into a rough rectangle, 2 to 3 inches thick.
- Cut and shape Line a rimmed baking sheet with a dry clean kitchen towel (or parchment paper) and sprinkle liberally with flour. Use a bench scraper to divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is 1/2 inchin diameter. Use the bench scraper to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.
- Cook Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter. Freezing gnocchi is not recommended.) Toss with pesto while boiling remaining gnocchi.
- Serve Once the last batch has been boiled, drained, and tossed with pesto, divide gnocchi among bowls and serve at once, garnished with basil.
More about "gnocchi with basil pesto recipes"
GNOCCHI WITH BASIL PESTO - PIPING POT CURRY
From pipingpotcurry.com
4.7/5 (36)Total Time 20 minsCategory Main CourseCalories 802 per serving
- Bring a large pot of water to boil. Cook the gnocchi following pack directions. Gnocchi is cooked when it rises to the surface of the water.
- Place in a large bowl and toss with the pesto & sun-dried tomatoes. (You can also lightly stir fry in a pan if you like)
CRISPY GNOCCHI WITH BASIL PESTO | PAN-FRIED GNOCCHI RECIPE
From twopeasandtheirpod.com
4.7/5 (6)Total Time 25 minsCategory Main CourseCalories 305 per serving
- Combine the basil, garlic, and pine nuts 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. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, 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 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.
HOMEMADE GNOCCHI WITH BASIL PESTO - VEGETARIAN SOCIETY
From vegsoc.org
PAN FRIED GNOCCHI WITH BASIL PESTO - TASTEFULVENTURE
From tastefulventure.com
KETO GNOCCHI WITH HOMEMADE PESTO - RECIPE - DIET …
From dietdoctor.com
GNOCCHI WITH BASIL PESTO | A JULIE GOODWIN RECIPE | PASTA
From juliegoodwin.com.au
PESTO GNOCCHI WITH CHARRED CHERRY TOMATOES
From nourish-and-fete.com
GNOCCHI WITH PESTO RECIPE - BBC FOOD
From bbc.co.uk
GNOCCHI WITH WALNUT & BASIL PESTO - SHARPHAM PARK
From sharphampark.com
15-MINUTE CREAMY PESTO GNOCCHI RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
ONE-POT GNOCCHI WITH BASIL PESTO | RECIPE | KITCHEN STORIES
From kitchenstories.com
GNOCCHI TRAYBAKE WITH CHILLI & BASIL PESTO, SAUSAGES AND …
From belazu.com
GNOCCHI WITH AVOCADO AND BASIL PESTO - BOSSKITCHEN.COM
From bosskitchen.com
PESTO GNOCCHI WITH ASPARAGUS RECIPE - THE FEATHERED NESTER
From thefeatherednester.com
TOASTED BASIL PESTO GNOCCHI - DELALLO
From delallo.com
BASIL GNOCCHI RECIPE | ITALIAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
GNOCCHI WITH FRESH BASIL PESTO - THE URBEN LIFE
From theurbenlife.com
GNOCCHI WITH WILD GARLIC PESTO (VEGAN & EASY) - BIANCA ZAPATKA
From biancazapatka.com
RECIPE: CRISPY GARLIC-HERB GNOCCHI WITH CREAMY BASIL PESTO - BLUE …
From blueapron.com
PESTO GNOCCHI - BITES OF BERI
From bitesofberi.com
PESTO GNOCCHI – A COUPLE COOKS
From acouplecooks.com
GNOCCHI WITH BROCCOLI & BASIL PESTO - EASY PEASY EATS
From easypeasyeats.com
GNOCCHI WITH BASIL PESTO AND MUSHROOMS - SOCRATICFOOD
From socraticfood.com
BAKED GNOCCHI WITH SAUSAGE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CREAMY PESTO GNOCCHI (5 INGREDIENTS, ONE PAN) | KELLY NEIL
From kellyneil.com
CREAMY BASIL PESTO GNOCCHI (FROM SCRATCH) - COOKING MY DREAMS
From cookingmydreams.com
CRISPY GNOCCHI WITH PESTO - 'BITCHIN' IN THE KITCHEN'
From bitchin-in-the-kitchen.com
HOMEMADE GNOCCHI WITH PESTO CREAM SAUCE - CPA: CERTIFIED …
From certifiedpastryaficionado.com
CREAMY PESTO GNOCCHI RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
GNOCCHI WITH PESTO & CREAM - DELALLO
From delallo.com
GNOCCHI WITH BASIL PESTO RECIPE | EAT SMARTER USA
From eatsmarter.com
ROASTED VEGETABLE GNOCCHI WITH SPINACH-HERB PESTO RECIPE
From southernliving.com
CRISPY GNOCCHI WITH CHARRED PEPPERS AND BASIL PESTO
From pressreader.com
CREAMY PESTO GNOCCHI • SALT & LAVENDER
From saltandlavender.com
RICOTTA GNOCCHI WITH BROCCOLI PESTO, BASIL AND PISTACHIOS
From today.com
CREAMY PESTO GNOCCHI RECIPE – HOW TO COOK PESTO GNOCCHI — …
From eatwell101.com
PESTO GNOCCHI - FARMHOUSE ON BOONE
From farmhouseonboone.com
HOMEMADE GNOCCHI WITH VEGAN BASIL PESTO - THE VEGAN REVIEW
From theveganreview.com
GNOCCHI WITH BASIL PESTO AND ASPARAGUS - A PERFECT FEAST
From aperfectfeast.com
EASY PESTO GNOCCHI RECIPE WITH CHICKEN - SAVORY THOUGHTS
From savorythoughts.com
PESTO GNOCCHI - FOOD WITH FEELING
From foodwithfeeling.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