Sunday, September 25, 2011

Gnocci Al Pesto E Parmigiano...Gnocchi With Home Made Pesto And Parmezan

The reason why we have stuff in our pantry and spare fridge / freezer is when we run out of ideas for a meal and need to dig in to find something different.Y'all had gnocchi Al Gorgonzola on Barbara's birthday, today Barbara would like to share with you another easy and quick recipe...



As the heading says, gnocchi al pesto. Gnocchi are made of potatoes and are not very easy to make so don't bother trying to make them at home.  They are sold in 250 or 500 gr. vacuum packed and taste very good.  Three weeks ago Barbara made a nice batch of pesto from the basil we have in our veranda, put it a jar, covered it safely with olive oil and refrigerated it. Today there should be enough to prepare the gnocchi and will add cream to dissolve the pesto.
You will therefore need:
serves 4
-  500 gr gnocchi.
-  4 Tbsp. pesto dissolved in 1 cup fresh 35% cream
-  Salt,  pepper and cayenne (optional).
-  Lots of freshly grated parmezan cheese.
Method:
-  Boil water, add salt to your taste, cook gnocchi which will drop to the bottom. As they cook, they rise to the surface of the water.

-  Attention they cook fast ( max 4 minutes from the moment you drop into boiling water)  so it is best to stand over them.

-  In the meantime in a large skillet, put your pesto, fresh cream and mix till you get a nice liquid light green sauce.  You can add some cayenne powder if you wish, salt or pepper.

-  When the gnocchi are done, drain, then throw in the skillet with the pesto and mix well to coat all the gnocchi with the sauce.  Note:  you may want to leave them soak for about 5 to 10 minutes in the sauce to make the sauce thicker.


-  Sprinkle parmezan on top.
-  Serve in a nice pasta dish.
Enjoy,
Stelio
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