Tag-Archive for » Gnocchi «
This is a super simple recipe that can be thrown together in no time at all and is also budget friendly. I did not make the basil pesto from scratch as I had some already made in the fridge, you could also just use store bought basil pesto, to make this recipe even quicker to put together. It is a lovely sauce and goes very well with the gnocchi, we topped ours with extra grated Parmesan cheese for a filling, yummy dinner. If you would like to read more reviews on this recipe or view more photos please click here.
Ingredients
Pesto
2 Cups fresh basil, firmly packed
1/4 Cup pine nuts, lightly toasted
2 Garlic cloves, chopped
1/3 Cup extra virgin olive oil
1/2 Cup parmesan cheese, grated
Sauce
2 Teaspoons olive oil
1 Garlic clove, crushed
300ml Cream
500g Potato gnocchi
Salt and pepper
1 Tablespoon lemon juice
Fresh basil, to garnish
Lemon wedge, to serve
Method
1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.
2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablespoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.
3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.
Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.
All photos taken by me unless otherwise stated.
This is a quick and great tasting recipe that my son loves, we both think that it would also be a great sauce for steak. I will warn you the sauce whilst yummy tasting is very rich so you will not want large portions as it is very filling. The amounts listed below would be fine for 4 big eaters or 5 smaller appetites.
Ingredients
800g fresh potato gnocchi
1 Tablespoon olive oil
500g Swiss brown mushrooms, sliced thinly
1 Onion, chopped finely
2 Cloves garlic, crushed
2 Teaspoons soy sauce
2 Teaspoons Worcestershire sauce
80ml Dry red wine
200ml Water
1 Vegetable bouillon cube
11/2 Tablespoons fresh oregano, chopped finely
2 Tablespoons sage, finely chopped
100ml Sour cream
1 Teaspoon cornflour, mixed with a little water
Pepper to taste
Method
1. Heat oil in a pan add, onion, garlic and mushrooms, cook, stirring, until vegetables are tender.
2. Add wine, water, sauces and bouillon cube, stir to dissolve, add cornflour, cook, stirring until sauce thickens slightly, stir in herbs.
3. Meanwhile cook gnocchi in a large saucepan of boiling water, uncovered, until gnocchi rise to the surface and are just tender, drain.
4. Add gnocchi to herb mushroom sauce, toss gently to combine, serve immediately, garnish with extra herbs if desired.
Serves 4-5 (See note above)
All photos taken by me unless otherwise stated.
