Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms. It is one of my favorites. For mine, I’m gonna make it a 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 favored of current trending foods on earth. It’s simple, it is quick, 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’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms using 18 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:
- Prepare For gnocchi:
- Get 100 g plain flour
- Take 4 medium sized Maris Piper potatoes
- Get 1 egg + 1 extra egg yolk
- Prepare For pesto:
- Prepare 6 sweet Romano peppers
- Make ready 4 cloves garlic
- Prepare Thyme to season
- Take 1/3 cup pistachio and almonds mix
- Take 1/4 cup Olive oil
- Prepare Lime zest
- Prepare Squeeze lime juice
- Take Salt
- Take Few drops of chili oil
- Prepare 100 g parmigiana cheese
- Get Extras:
- Prepare Shaved parmigiana
- Make ready 3 large chestnut mushrooms
Instructions 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!
So that is 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 reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
