Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, homemade gnocchi with spinach pesto. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Homemade gnocchi with spinach pesto is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Homemade gnocchi with spinach pesto is something that I have loved my whole life. They are nice and they look wonderful.
Pesto: In a blend add your baby spinach, olive oil, lemon juice, grated parmesan cheese, pine nuts, salt and pepper. Season gnocchi with salt and pepper. Serve with spinach pesto and some fresh cherry tomatoes.
To get started with this recipe, we have to prepare a few ingredients. You can cook homemade gnocchi with spinach pesto using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Homemade gnocchi with spinach pesto:
- Prepare 30 g cherry tomatoes
- Get Gnocchi
- Get 1 kg potatoes
- Prepare 350 g flour
- Make ready 5 ml salt
- Prepare 2 ml nutmeg
- Take 2 eggs, large
- Make ready 80 g butter
- Make ready Spinach pesto
- Take 50 g baby spinach
- Make ready 20-30 ml olive oil
- Prepare 15 ml pine nuts
- Take 15 ml lemon juice
- Make ready 20 g parmesan cheese
- Take To taste salt
- Make ready To taste pepper
Homemade Italian potato dumplings (gnocchi) coated in rich pesto cream sauce. Wait - before I continue, let me explain what gnocchi are, for those of you who don't know. Gnocchi are small little potato dumplings that are native to Italy and typically served with sauce. Gnocchi isn't as hard to make as the restaurants would like you to think.
Instructions to make Homemade gnocchi with spinach pesto:
- Bake potatoes in a roasting pan in a 180°C oven for 1 hour.
- Remove potatoes. Let cool slightly. Peel the skin off. Tip** season skins with some spices and serve as a snack.
- Mash potatoes. Gently mix in flour, eggs, salt and nutmeg to form a soft dough.
- Roll dough into a sausage form about 1.5cm thick. Cut about 1cm blocks.
- Use a fork and toll them from the bottom to the tip of the fork.
- Boil a pot of water. Add the pieces of gnocchi. As soon as they float remove from water and add to roasting pan. Add blocks of butter and grill in oven for few minutes.
- Pesto: In a blend add your baby spinach, olive oil, lemon juice, grated parmesan cheese, pine nuts, salt and pepper. Blend until desired consistency.
- Season gnocchi with salt and pepper. Serve with spinach pesto and some fresh cherry tomatoes.
This simple three ingredient gnocchi gives me great results every time. Baked gnocchi with gorgonzola, spinach and walnuts. This stunning vegetarian starter from Teresa Buongiorno sees the humble gnocchi transformed with the addition of beetroot purée and a delicious basil pesto. Once you make this ricotta gnocchi recipe there will be And while nowadays, we can get great store bought gnocchi, there is something so satisfying about making it at home. Easy gnocchi recipes like Crispy Gnocchi with Basil Pesto or Mushroom Marsala Gnocchi will make you an instant fan.
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