Recipe of Perfect Gnocchi al pesto
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, gnocchi al pesto. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Gnocchi al pesto is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Gnocchi al pesto is something which I have loved my entire life.
Add gnocchi directly to the pan (you don't need to cook them in boiling water) and heat for about one minute, gently tossing them around to prevent from sticking. Add the basil-spinach pesto with a bit of leftover cooking water. Toss the gnocchi with the pesto and stir to combine, making sure to coat all the gnocchi in the sauce. Return the charred green beans to the skillet along with the basil pesto, and toss to combine.
To begin with this particular recipe, we have to first prepare a few components. You can cook gnocchi al pesto using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gnocchi al pesto:
- Prepare 1 kg patate rosse
- Get 300 g farina 00"
- Take 1 uovo medio
- Take q.b Sale fino
- Prepare Semola di grano duro rimacinata q.b
- Take Per il pesto:
- Make ready 60 g basilico
- Get 40 g pinoli
- Take 20 g pecorino romano
- Get 180 g olio extra vergine d'oliva
- Take q.b Sale fino
- Prepare 20 g parmigiano reggiano
These are rounded shaped dumplings or larger pieces with stripes. Gnocchi are boiled in salted water then added to the traditional Italian pesto sauce. Like any traditional Italian recipe, there are numerous variations of the dish depending on the region. Gnocchi is cooked when it rises to the surface of the water.
Instructions to make Gnocchi al pesto:
- Lavate molto bene le patate e mettetele in una pentola capiente, senza sbucciarle. Coprite con acqua e portate ad ebollizione. Da questo momento calcolate il tempo necessario per la cottura.
- Scolate le patate, sbucciatele e con lo schiacciapatate riducetele in purea. Raccogliete il tutto in una ciotola, versate la farina, il sale e il tuorlo. Mescolate con una forchetta e quando sarà intiepidito versate sulla spianatoia. leggermente infarinata.
- Lavorate fino ad ottenere un composto liscio ed omogeneo. Lasciate raffreddare. - Prendete adesso un pezzo di impasto e ricavate un bigolo di 2,5/3 centimetri. Usando una spatola o un tarocco formate tanti pezzetti lunghi 3-4 (se volete anche 5) centimetri
- Mettete i gnocchi su un vassoio infarinato. - Fate adesso seccare un po’ i vostri gnocchi di patate (circa un’oretta o due) e bollite in acqua salata. Scolate quando vengono a galla.
- Per il pesto senza aglio per prima cosa pulite con un panno asciutto per evitare che si sciupino o si ossidino le foglie di basilico, quindi trasferitele in un bicchiere alto e aggiungete i pinoli, il Parmigiano e il Pecorino grattugiati. Versate anche l’olio di oliva e un pizzico di sale. - Frullate con il mixer fino a quando non otterrete una salsa omogenea.
Like any traditional Italian recipe, there are numerous variations of the dish depending on the region. Gnocchi is cooked when it rises to the surface of the water. Remove gnocchi with a slotted spoon or by straining it. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot. 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.
So that’s going to wrap this up for this special food gnocchi al pesto recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!