Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, gnocchi with basil pesto. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Gnocchi with basil pesto is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Gnocchi with basil pesto is something which I’ve loved my whole life. They are nice and they look wonderful.
This Gnocchi with Pesto Sauce, also called Gnocchi al pesto, falls perfectly in to the category of "quick and easy". All you need is a pack of Gnocchi and pre-made pesto for You can also just make the pesto while the gnocchi is cooking. I used the Homemade Basil Walnut Pesto I shared last week. Coat the gnocchi with the pesto, transfer to warm plates or a platter, and serve immediately.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook gnocchi with basil pesto using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Gnocchi with basil pesto:
- Get 250 g charlotte potatoes
- Make ready 100 g flour
- Make ready 1 egg
- Get Bunch basil
- Prepare 50 g pine nuts
- Get 50 g Parmesan
- Make ready 3 tablespoons olive oil
- Prepare 1 clove garlic
- Make ready Salt
- Take Pepper
Cook the gnocchi in a large stockpot of salted boiling water according to package instructions. Combine gnocchi, Brussels sprouts and Kale Basil Pesto in the stock pot, and toss until combined. Serve warm, garnished with extra Parmesan. For the pesto, crush the basil, pine nuts, and garlic in a mortar.
Steps to make Gnocchi with basil pesto:
- Peel the potatoes and boil in water for 25 mins. Once cooked, drain and leave to cool.
- Whisk cool potatoes with a handmixer. Add flour and egg and mix until it forms a dough. Roll the dough into four balls.
- Roll each dough ball into long sausage strips and cut at diagonals. Place on a tray, cover with cling film and refrigerate for 30 mins.
- Using a mixer, blitz the basil, olive oil, garlic, Parmesan and pine nuts in a blender. Add salt and pepper to taste.
- Take the gnocchi out of the fridge and pop into salted boiling water for 3 mins.
- Drain the gnocchi and serve with as much pesto as you like.
Serve warm, garnished with extra Parmesan. For the pesto, crush the basil, pine nuts, and garlic in a mortar. Stir in the oil, bit by bit until smooth. Cook the gnocchi in boiling salted water until they float the surface. Mix the gnocchi with the pesto and serve while warm.
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