CREAMY PESTO GNOCCHI
This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again!
Provided by Diana
Categories Dinner
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GNOCCHI WITH HERB SAUCE
Rustle up this gnocchi with anchovies and herb sauce in just 10 minutes. If you don't like anchovies, or want to make this dish vegan, simply omit them from the sauce
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 10m
Yield Serves 2-3
Number Of Ingredients 7
Steps:
- Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.
- Cook the gnocchi in salted water according to pack instructions, then drain. Heat the remaining oil in a non-stick frying pan over a high heat and add the gnocchi. Fry until crisp on the outside and warm all the way through - about 3 mins - remove from the pan and leave to drain on kitchen paper. Toss the gnocchi with the sauce, then divide between bowls, top with lemon zest and cracked black pepper to serve.
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium
GNOCCHI WITH HERB PESTO
Provided by Food Network
Categories appetizer
Time 1h
Yield 3 main course-servings
Number Of Ingredients 14
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
POTATO GNOCCHI WITH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 main course servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
- Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
- Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
- On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
- Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
- When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
- Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
- In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
- Yield: about 2/3 cup
GNOCCHI WITH LEMON & CHIVE PESTO
Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
- Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.7 milligram of sodium
RICOTTA GNOCCHI WITH SPRING HERB PESTO
Chef Walter Pisano, a 1999 Workshop alumnus, makes an aromatic pesto that includes neither basil nor garlic. He makes it with fresh spring herbs-parsley, chives, and mint-in place of the basil that doesn't mature until summer. It's lively and light, just the right complement to his feather-light gnocchi, but you could use this pesto on fresh pasta or fish as well. Chef Pisano's gnocchi melt on the tongue when made with high-quality ricotta. At the winery, we use Bellwether Farms ricotta (see page 77), but Calabro also makes an excellent product. You may need to visit a specialty cheese shop to find fresh ricotta. Supermarket ricotta containing gums or stabilizers will not produce the most delicate gnocchi.
Yield serves 6
Number Of Ingredients 13
Steps:
- For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper. Stir with a wooden spoon until smooth. Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup. Divide the dough into four equal pieces. On a lightly floured board, with floured hands, roll each piece into a 3/4-inch-thick rope, 14 to 15 inches long, then cut each rope into 1-inch pieces. Place the gnocchi on a lightly floured tray and refrigerate for 2 hours to allow the flour to hydrate and the gluten to relax.
- For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste. With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth. Transfer to a bowl and add pepper to taste.
- Bring a large pot of unsalted water to a boil over high heat. Add the gnocchi and lower the heat to maintain a bare simmer. Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.
- Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency. Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl. Add the pesto and toss to coat evenly. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
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