Gnocchi With Basil Pesto Food

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 SWEET BASIL PESTO AND GARLIC BUTTER SHRIMP

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.

POTATO GNOCCHI WITH BASIL PESTO

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.

GNOCCHI WITH HERB PESTO

Steps:

• Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot.
• Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Add the beans and pesto and season with salt and pepper to taste. Bring to a boil and remove from the heat.
• Remove gnocchi from the water and add to the skillet. Heat through until coated with the sauce. Remove from heat and stir in the cheese. Serve immediately.
• Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.
• Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months.
• Yield: 1 1/2 cups

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.

GNOCCHI WITH CHEESE, PROSCIUTTO AND BASIL

Steps:

• Heat olive oil over med.
• low heat and saute garlic until softin a large non-stick frying pan.
• Meanwhile, grate cheeses and slice the prosciutto in strips.
• Tear or chop the the basil into small pieces.
• Cook the gnocchi in boiling salted water as directed on package.
• When cooked, drain gnocchi and add to oil and garlic in pan and toss until pasta is coated with oil.
• Add prosciutto and toss.
• Transfer to serving dish and add cheeses, tossing pasta till coated.
• Garnish with fresh ground pepper to taste and the chopped basil.

BASIL PESTO FOR POTATO GNOCCHI

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.