Gnocchi with Pesto

4/24/2012

My all time favorite

Ingredients for two persons:

2 package of gnocchi,
2-3 tbsp. SUNSHINE FARM Pesto,
Freshly ground parmesan

Heat water in a large pot to a boil, add gnocchi, reduce heat. Fresh gnocchi are best but dried ones from the store work
as well, they need only 3 minutes more cooking time until gnocchi float to the top
and are done soft but not mushy.

Drain, add pesto to pasta, mix
well. Serve and sprinkle with parmesan as much as you like. For me, the more the
better.
Check out the comment, Maggie Baker was so kind to include her Gnocchi- from-scratch recipe. It is worth making them from scratch!

2 Comments

Maggie link

4/25/2012 08:27:55 am

Gnocchi
2.2 lbs russet potatoes, baked
1 3/4 cup semolina
2 egg yolks
salt & pepper
Peel baked potatoes while warm, put thru ricer, mound with well in centre, add semolina, yolks, S&P. Mix with fork til combined. Knead til smooth. Divide into 6 pieces. Roll each 1 inch thick into logs. Cut into 1/2 inch pieces. Roll on gnocchi board or use tines of fork to form impressions. Drop into large pot salted water til they come to the surface. Remove with slotted spoon. Toss with melted butter, lots of fresh basil, and once plated, top with fresh grated parmesan cheese. Enjoy! P.S. Kids like making this too, at least my grandkids do!

Suzanne link

4/25/2012 10:13:05 pm

Gnocchi is my favorite! I will definitely try this with your pesto. Thanks!

Gnocchi with Pesto

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