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

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more