Ingredients with Measurements:
- 1 pound of potato gnocchi
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 3 garlic cloves
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, garlic cloves, and olive oil. Pulse until smooth.
3. Season the pesto with salt and pepper to taste.
4. In a large pan, heat the pesto over medium heat.
5. Add the cooked gnocchi to the pan and toss to coat with the pesto.
6. Cook for 2-3 minutes until the gnocchi is heated through and coated in the pesto.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 44g
- Carbohydrates: 24g
- Protein: 11g
Substitutions for ingredients:
- Instead of pine nuts, you can use walnuts or almonds.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add cooked chicken or shrimp to the dish for added protein.
- Use sun-dried tomatoes or roasted red peppers in the pesto for added flavor.
Tips and tricks:
- To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- If the pesto is too thick, add more olive oil to thin it out.
- To make the dish vegetarian, use vegetable broth instead of chicken broth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gnocchi al pesto in a pan over medium heat until heated through.
Presentation ideas:
- Serve the gnocchi al pesto in a large serving dish with a sprinkle of Parmesan cheese and fresh basil leaves on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pesto is too thick, add more olive oil to thin it out.
- If the gnocchi is too sticky, add more flour to the dough.
Food safety advice:
- Make sure to cook the gnocchi thoroughly before serving.
Food history:
- Gnocchi is a traditional Italian dish made from potatoes and flour.
Flavor profiles:
- The dish is savory, with a strong basil and garlic flavor.
Serving suggestions:
- Serve the gnocchi al pesto as a main dish for dinner.
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Region: Italian