Mrs. Smoochie !!! (smoochie) wrote in recipetrade,
Mrs. Smoochie !!!
smoochie
recipetrade

  • Mood:

Homemade Gnocchi and Chicken with Sundried Tomatoes and Pesto

This was a LOT easier (and plenty of fun too).....a labor of love that was well worth the wait....I had never made gnocchi before, but after this first time I would definitely do it again ! It was great and I thought I'd share with y'all my experience :





Recipe for Gnocchi:
Kosher salt
1 pound russet potatoes
3 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Boil or bake the potatoes....I boiled mine to cook them quicker and more even:


If you have a "ricer" that works best....I didn't have one so I crammed the potatoes through a fine mesh metal strainer: (you can also use a box grater too)


In a bowl, put the "riced" potatoes....add eggs, parmesan, nutmeg, salt and pepper....(let me tell you that the nutmeg was a LOVELY addition to give it an wonderful flavor) :


After mixing all the ingredients....roll out on floured board, roll into a long tube:


Cut into small chunks...it doesn't matter how big....but traditionally they should be good sized chunks:


After cutting them all, use a fork or a "gnocchi board" (I used a fork) and gently roll the gnocchi off the fork or board to get the lined imprints on the outside....this allows the the sauce to stick. I flour them very well to make sure they don't run together as I'm doing other things:


Recipe for Pesto:
1 cup fresh basil, whole
1 cup pine nuts
1 cup parmesan
1/2 cup olive oil
3 cloves of garlic

In large bowl dump all ingredients. Mix well with hand-held blender. If the mixture seems too thick, add more olive oil (the recipe above is just a 'guesstimate' as I work the pesto as I go along).....it's ok to add more olive oil / other basil to get the texture, color and strength you want :


Boil the gnocchi in a large pot of water with a bit of olive oil....one of the best things about gnocchi is that when they're ready, they'll float to the top ! Dump into collander....I added braised chicken, sundried tomatoes, the homemade pesto above, and of course more cheese. I put fresh asparagus around the edges !:



Bon Appetit' !

If you have any questions, just ask me ! CHEERS !
  • Post a new comment

    Error

    default userpic

    Your IP address will be recorded 

  • 0 comments