Gnocchi With Basil Pesto Recipes

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CREAMY PESTO GNOCCHI WITH ITALIAN SAUSAGE



Creamy Pesto Gnocchi with Italian Sausage image

Provided by Food Network

Time 30m

Number Of Ingredients 8

2 1 lb. boxes gnocchi (refrigerated, frozen or vacuum packed)
1 pkg. Johnsonville® Sweet or Mild Italian Sausage links, decased
2 tbsp. extra virgin olive oil
1/2 lb. snap peas
1 med. red bell pepper, 1/2 inch diced
6-8 oz. pesto, (store bought or fresh made, 3/4 - 1 cup)
1/2 cup light cream (or half and half)
1/2 cup freshly grated parmesan cheese

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



Gnocchi with Sweet Basil Pesto and Garlic Butter Shrimp image

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

1 bunch fresh sweet basil, stemmed
5 tablespoons grated Parmesan cheese, divided
4 tablespoons pine nuts
2 tablespoons olive oil
2 cloves garlic
½ tablespoon salt
½ tablespoon ground black pepper
3 tablespoons butter
2 cloves garlic, minced
¼ pound raw shrimp
1 (12 ounce) package potato gnocchi

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



Potato Gnocchi with Basil Pesto image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

2 1/4 pounds russet potatoes (about 3 large)
1 large egg, lightly beaten
Coarse salt
2 cups all-purpose flour, plus more for kneading and dusting
Basil Pesto for Potato Gnocchi
Basil leaves, for garnish

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



Basil Pesto for Potato Gnocchi image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes about 1 cup

Number Of Ingredients 6

3 garlic cloves, peeled
2 cups loosely packed fresh basil leaves
3 tablespoons pine nuts, toasted
1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
1/2 cup best-quality extra-virgin olive oil
1/2 teaspoon coarse salt

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



gnocchi and pesto image

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 ˜sausage™ 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



Gnocchi with Basil Pesto image

Categories     Sauce     Side     Basil     Simmer     Boil

Yield Serves 8 to 10

Number Of Ingredients 6

2 1/4 pounds russet potatoes (about 3 large)
1 large egg, lightly beaten
2 cups all-purpose flour, plus more for kneading and dusting
Coarse salt
Basil Pesto (page 379)
Basil leaves, for garnish

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.

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