Gnocchi With Asparagus Olives In A Creamy Pesto Sauce Food

CREAMY PESTO GNOCCHI

Steps:

• In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
• In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
• Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
• Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.

CREAMY PESTO GNOCCHI RECIPE

Steps:

• Cook gnocchi according to package directions. Drain and set aside.
• In a saucepan over medium heat, saute onion in olive oil until it becomes clear.
• Stir in garlic and butter until the butter is melted and the garlic is fragrant (about 1-2 minutes). Whisk in flour and cream, then season with salt and pepper. Simmer for about 4 minutes, stirring the whole time.
• Stir in cheese and pesto. Keep stirring (about 4 minutes) until completely combined.
• Pour sauce over the gnocchi and toss until coated. Serve warm.

GNOCCHI WITH ASPARAGUS & OLIVES IN A CREAMY PESTO SAUCE

Steps:

• Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
• Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
• Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
• Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
• Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
• Add a fresh cucumber and tomato salad for a nice simple side dish.

CREAMY PESTO GNOCCHI WITH ITALIAN SAUSAGE

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 CHICKEN, PESTO AND FRESH MOZZARELLA

Steps:

• Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
• Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

GNOCCHI WITH PESTO AND SHRIMP

Steps:

• 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.
• Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
• Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

CREAMY PESTO GNOCCHI & CHICKEN

Steps:

• 1. Prepare gnocchi per package instructions. Melt 2 tbs butter in a medium saute pan over medium high heat. Add gnocchi with a little salt and pepper. Saute just enough to give a little caramel color to some of the gnocchi. Just a few spots. Don't overcook. Remove from heat and set aside.
• 2. Rub chicken with dry Italian dressing mix. Heat olive oil over medium high heat in a large saute pan. Saute chicken until it's nice and colored on both sides (about 5 minutes per side). Remove from pan. Cut into bite size pieces.
• 3. Add butter to pan and scrape up bits stuck to pan. Add chicken broth and wine and bring to boil. Reduce to simmer and cook about 5 minutes. Stir in pesto. Stir in heavy cream and Parmesan cheese. Return chicken to pan, fold in gnocchi and heat to serving temperature. Garnish with Parmesan cheese and enjoy!
• 4. My grandmother made her own gnocchi and pesto which was wonderful. I make this from scratch a lot but wanted to also have a quick and easy version for those days I don't have much time or don't feel like destroying my kitchen, lol.

GNOCCHI WITH PESTO SAUCE

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.

GNOCCHI AND PESTO

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.

POTATO GNOCCHI IN PESTO CREAM SAUCE

Steps:

• Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!

PESTO CHICKEN & ASPARAGUS

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.