Recette Gnocchi Sauce Pesto

Although it comes from the same country northern and southern italy have their own cultural and culinary imprints on the recipes.

Recette gnocchi sauce pesto. If you want to serve all the gnocchi make double the amount of pesto cream sauce. Gnocchi are boiled in salted water then added to the traditional italian pesto sauce. Making pesto sauce is mainly a matter of pureeing the greens garlic and nuts and then stirring in the oil and cheese.

Bonjour tout le monde. Meanwhile make your pesto. Plus facile quon ne le pense cela demandera par contre un peu de temps disponible les gnocchi ne.

1 paquet de gnocchi 1 boule de mozarella 2 cas de pesto 6 tomates cerise de taille moyenne 1 demi. In a medium saucepan place the potatoes and cover with cold salted water by 1 inch. Like any traditional italian recipe there are numerous variations of the dish depending on the region.

If desired top with pine nuts. Bring a large pan of salted water to the boil to get ready to cook the gnocchi. Je vous explique la recette italienne pas a pas.

Rinse the basil leaves to remove. Chop the chorizo and olives into small pieces. Aujourdhui je vous presente une recette rapide a realiser et delicieuse.

Making gnocchi pesto plunge the gnocchi into a large pan of salted boiling water for 2 3 minutes before removing from the heat straining and setting aside to drain completely picture 1. Heat it very brieflyyou dont want the vibrant green color to wiltthen adjust for consistency and seasoning and toss the cooked gnocchi in to serve. Season to taste with salt and pepper.

Stir together and cook until warm about 2 minutes. Une envie de gnocchi. Cook gnocchi according to package directions.

Put the basil garlic pine nuts parmesan and oil in a food processor and blitz until smooth. Add pesto and gnocchi stirring gently to coat. Bring a pot of water to a boil.

Place remaining gnocchi in a storage container and mix with 2 tablespoons of olive oil to store for future use. Add the fresh gnocchi and cook until they float to the top about 5 minutes. Meanwhile in a large skillet heat oil over medium high heat.

Add some freshly grated pecorino cheese and enjoy. Start by removing fresh basil leaves from the stems. Saute zucchini and pepper until zucchini is tender.

Place 12 of cooked gnocchi in saute pan with prepared pesto cream sauce.