Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms
Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is something that I have loved my whole life. They are nice and they look fantastic.

Add mushrooms and season lightly with salt and pepper. 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!

To get started with this particular recipe, we have to prepare a few components. 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:
  1. Make ready For gnocchi:
  2. Prepare 100 g plain flour
  3. Make ready 4 medium sized Maris Piper potatoes
  4. Take 1 egg + 1 extra egg yolk
  5. Take For pesto:
  6. Get 6 sweet Romano peppers
  7. Take 4 cloves garlic
  8. Take Thyme to season
  9. Take 1/3 cup pistachio and almonds mix
  10. Take 1/4 cup Olive oil
  11. Make ready Lime zest
  12. Take Squeeze lime juice
  13. Get Salt
  14. Make ready Few drops of chili oil
  15. Prepare 100 g parmigiana cheese
  16. Prepare Extras:
  17. Get Shaved parmigiana
  18. Take 3 large chestnut mushrooms

Gnocchi–small Italian potato dumplings–are a hearty alternative to pasta. 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.

Steps to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:
  1. Peel and score potatoes and place in a large pot of salted boiling water and leave to boil until fully cooked.
  2. 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.
  3. 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
  4. 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!
  5. 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!
  6. 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
  7. Roast the peppers on a hot flame or under a grill until they are nicely charred
  8. 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
  9. 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!
  10. 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
  11. 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. The little red clouds get nestled in some DELICIOUS arugula pesto and sprinkled with pistachios. If you make this Pretty Beet Gnocchi with Pistachio Arugula Pesto make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. 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.

So that’s going to wrap it up with this exceptional food gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!