Are you craving a quick, healthy, and incredibly delicious dinner? Look no further! This gnocchi with pesto recipe is the perfect solution for busy weeknights or a delightful weekend treat. Forget complicated cooking techniques and expensive ingredients; this easy recipe delivers big on flavor with minimal effort. It's the perfect example of how homemade cooking can be both satisfying and simple. Let's dive into this fantastic gnocchi recipe!
Ingredients:
- For the Gnocchi (makes about 4 servings):
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 1 teaspoon salt
- 1/4 cup ricotta cheese (optional, adds richness and softness)
- For the Pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- For Serving:
- 1/4 cup grated Parmesan cheese (optional, for extra cheesy goodness)
- Cherry tomatoes, halved (optional, for a pop of color and freshness)
Instructions:
Making the Gnocchi:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Add wet ingredients: Make a well in the center of the flour mixture. Crack in the eggs and add the ricotta cheese (if using). Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Rest the dough: Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in softer gnocchi.
- Shape the gnocchi: On a lightly floured surface, roll the dough into a long rope, about 1 inch thick. Cut the rope into 1-inch pieces. Using a fork, gently roll each piece over the tines to create ridges (this helps the sauce cling better).
- Cook the gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook for 2-3 minutes, or until they float to the surface. This indicates they are cooked through.
Making the Pesto:
- Combine ingredients: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper.
- Pulse until finely chopped: Pulse until the mixture is finely chopped but not completely pureed – you want some texture.
- Slowly add olive oil: With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. Taste and adjust seasoning as needed.
Assembling the Dish:
- Drain the gnocchi: Once the gnocchi are cooked, drain them immediately and transfer them to a serving bowl.
- Toss with pesto: Add the pesto to the gnocchi and gently toss to coat evenly.
- Serve immediately: Garnish with extra Parmesan cheese and halved cherry tomatoes (optional) and serve immediately while the gnocchi are still warm.
Tips for Success:
- For perfectly soft gnocchi, don’t overcook them. They're done when they float to the surface.
- If your pesto is too thick, add a tablespoon or two of extra virgin olive oil to thin it out.
- Feel free to experiment with different herbs in your pesto, such as parsley or mint.
- This recipe pairs well with grilled chicken or shrimp for a heartier meal.
Variations:
- Spicy Pesto: Add a pinch of red pepper flakes to the pesto for a kick.
- Lemon Pesto: Add the zest and juice of half a lemon to the pesto for a bright, citrusy flavor.
- Walnut Pesto: Substitute walnuts for pine nuts for a slightly earthier flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 10-12g
- Fat: 18-20g
- Carbohydrates: 40-45g
Enjoy your delicious and easy homemade gnocchi with pesto! This quick dinner idea is perfect for any night of the week. It's a healthy meal that is sure to become a family favorite.