Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms

Steps Cook Recipes Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms using 18 ingredients and 11 steps

Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms - See great recipes for Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms too! 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). Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms.. Making pesto isn't hard but I normally use a ready-made jar from the larder.

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See great recipes for Gnocchi with green pesto and pancetta too!

You can cook Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms using 18 ingredients and 11 steps. Here is how you achieve that.

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

1. You need For gnocchi:.
2. You need 100 g plain flour.
3. It's 4 medium sized Maris Piper potatoes.
4. It's 1 egg + 1 extra egg yolk.
5. It's For pesto:.
6. You need 6 sweet Romano peppers.
7. Prepare 4 cloves garlic.
8. You need Thyme to season.
9. Prepare 1/3 cup pistachio and almonds mix.
10. Prepare 1/4 cup Olive oil.
11. Prepare Lime zest.
12. It's Squeeze lime juice.
13. You need Salt.
14. It's Few drops of chili oil.
15. It's 100 g parmigiana cheese.
16. You need Extras:.
17. It's Shaved parmigiana.
18. Prepare 3 large chestnut mushrooms.

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

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 with charred red pepper and pistachio pesto and sautéed mushrooms - Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Stir in gnocchi and red pepper flakes. Season to taste with salt and pepper. Napoletana, red pepper & beetroot sauce with mixed mushrooms, beans and fennel served on soft polenta. Roasted aubergine on grilled polenta, roasted cherry tomatoes, long-stem broccoli, almond ricotta, pistachios & basil pesto. Sautéed mushrooms, artichoke hearts, goat cheese, garlic, and toasted pine nuts tossed with fresh tomatoes and olive oil. Slice a pork tenderloin into medallions. Thank you and good luck