Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special 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 bit unique. This is gonna smell and look delicious.
Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan of cooked vegetables. Add the pesto and mascarpone; stir to thoroughly combine (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). See great recipes for Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms too!
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 appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is something which I have loved my whole life.
To begin with this recipe, we must 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:
- Take For gnocchi:
- Take 100 g plain flour
- Get 4 medium sized Maris Piper potatoes
- Make ready 1 egg + 1 extra egg yolk
- Get For pesto:
- Get 6 sweet Romano peppers
- Get 4 cloves garlic
- Get Thyme to season
- Take 1/3 cup pistachio and almonds mix
- Prepare 1/4 cup Olive oil
- Take Lime zest
- Take Squeeze lime juice
- Take Salt
- Take Few drops of chili oil
- Make ready 100 g parmigiana cheese
- Take Extras:
- Make ready Shaved parmigiana
- Prepare 3 large chestnut mushrooms
Meanwhile, pulse red peppers, parsley, garlic and Parmesan in a food processor. Heat remaining olive oil in large saucepan. Combine gnocchi, pesto and cream in a shallow baking dish. See great recipes for Gnocchi with green pesto and pancetta too!
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!
Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Stir pesto into the mushrooms, add gnocchi and tomatoes, stir gently, and eat! Add a little fresh basil and grated Parmesan if you feel fancy.. Bell peppers, zucchini, squash, or baby spinach are all good choices. Napoletana, red pepper & beetroot sauce with mixed mushrooms, beans and fennel served on soft polenta.
So that is going to wrap this up with this special food gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
