Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
When I made the pistachio pesto I was thinking it would turn out green. I really wanted a pretty green She love gnocchi and pistachio's! This seems so delish and good for you!
Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms using 18 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:
- Make ready For gnocchi:
- Make ready 100 g plain flour
- Take 4 medium sized Maris Piper potatoes
- Make ready 1 egg + 1 extra egg yolk
- Make ready For pesto:
- Get 6 sweet Romano peppers
- Make ready 4 cloves garlic
- Make ready Thyme to season
- Make ready 1/3 cup pistachio and almonds mix
- Get 1/4 cup Olive oil
- Get Lime zest
- Get Squeeze lime juice
- Prepare Salt
- Take Few drops of chili oil
- Get 100 g parmigiana cheese
- Make ready Extras:
- Get Shaved parmigiana
- Prepare 3 large chestnut mushrooms
Gnocchi with Shrimp, Asparagus, and Pesto. While the gnocchi water was coming to a boil, I sautéed the asparagus in olive oil and freshly chopped garlic. Might add red pepper flakes next time to give it a tiny bit of oomph. Remove from the heat and portion out the gnocchi.
Steps to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:
- Peel and score potatoes and place in a large pot of salted boiling water and leave to boil until fully cooked.
- Once the potatoes have cooked through, mash the potatoes, add the egg and the extra yolk and add in the flour. Mix the ingredients until they form a nice dough.
- Spilt the dough into 4 equal parts with a knife and take take one section at a time. Flour a clean flat surface and roll the dough into a long tube-like shape that is roughly 2 cm in diameter
- Cut the long tube into small pieces that are roughly 2 cm long to form the gnocchi. To shape the gnocchi, roll each piece into an oval shape and score each with a fork to give it a nice shape. If they aren’t perfect, don’t worry, the taste is always more important!
- In a large pot, bring some water to a boil and salt it. Once the water is boiling, add in 5-10 pieces of gnocchi at a time to ensure the pot is not overcrowded. Let the gnocchi boil for 15-30 seconds and remove them. They are now ready!
- To make the pesto, start by washing and preparing the peppers, removing the seeds in the centre. Place a clove if garlic in each pepper and massage each pepper with olive oil and then wrap each tightly in some foil
- Roast the peppers on a hot flame or under a grill until they are nicely charred
- Remove the peppers and roasted garlic from the foil and put them in a blender along with the olive oil, thyme, chili oil, lime zest and lime juice. Pulse the bender to blend down the mixture
- Add the pistachios, almonds and parmigiana to the blender and pulse the blender to blend the mixture down whilst retaining a nice pesto consistency. Finally add salt to the pesto to taste and it is ready!
- Chop the chestnut mushrooms into thin slices and sauté them in a large pan with some butter and fresh basil. Once the mushrooms have been cooked down, add the gnocchi and pesto to the pan and mix thoroughly so the gnocchi is perfect coated in pesto
- Plate the gnocchi, grate fresh parmigiana on top and garnish with fresh basil to serve!
Gnocchi a dish typically made with flour eggs and potato, has been around for quite a while in one form or another. This recipe for Toasted Gnocchi with Mushroom, Basil and Parmesan is quick and easy to make, nice and hearty, and full of rich and delicious flavors. I just add uncooked packaged gnocchi to a skillet with some butter and sautéed them until light golden brown. Place the roasted red peppers and all other ingredients for the sauce in a blender or food processor. Blend until mostly smooth but leave it.
So that’s going to wrap it up for this special food gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
