Gnocchi With Parsley Pesto Recipe

Recipe By Slurrp

Gnocchi with parsley pesto is a delicious and vibrant dish that combines soft and pillowy potato dumplings with a fresh and herbaceous sauce. The gnocchi are made from scratch using potatoes, flour, and eggs, then boiled until tender. The parsley pesto is made by blending fresh parsley, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. The gnocchi are tossed in the pesto sauce, creating a flavorful and satisfying meal. Serve the gnocchi with parsley pesto as a main course or as a side dish alongside grilled chicken or fish.

5
15 Rating -
Rate
Vegdiet
15minstotal
10minsPrep
5minsCook
15m.total
10m.Prep
5m.Cook
Gnocchi With Parsley Pesto
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ingredients serve

Ingredients for Gnocchi With Parsley Pesto Recipe

  • as required For The Gnocchi
  • 1/2 pound Potatoes
  • 1/2 cup All Purpose Flour
  • 1/2 Eggs
  • 1/4 teaspoon Salt
  • as required For The Parsley Pesto
  • 1/2 cup Fresh Parsley Leaves
  • 1/2 cloves Cloves Garlic
  • 0.06 cup Pine Nuts
  • 0.13 cup Grated Parmesan Cheese
  • 0.13 cup Olive Oil
  • As required Salt And Pepper To Taste
  • as needed For Serving
  • as required Additional Grated Parmesan Cheese
  • as required Chopped Parsley

Directions: Gnocchi With Parsley Pesto Recipe

Cooking Directions

  • STEP 1.Start by making the gnocchi dough. Boil the potatoes until tender, then peel and mash them. Add flour, eggs, and salt to the mashed potatoes and mix until a soft dough forms.
  • STEP 2.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces and shape them into gnocchi by rolling them against the tines of a fork.
  • STEP 3.Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon and transfer to a plate.
  • STEP 4.To make the parsley pesto, combine fresh parsley, garlic, pine nuts, Parmesan cheese, and olive oil in a blender or food processor. Blend until smooth and creamy.
  • STEP 5.Toss the cooked gnocchi with the parsley pesto until well coated. Serve hot and garnish with additional Parmesan cheese and chopped parsley, if desired.

Cooking Tips

  • Be careful not to overmix the gnocchi dough, as this can make the gnocchi tough.
  • To prevent the gnocchi from sticking together, dust them with flour after shaping them.
  • If you prefer a thinner pesto sauce, you can add more olive oil to the blender while blending.

Storage and Serving

  • Leftover gnocchi with parsley pesto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the gnocchi, simply heat them in a skillet with a little olive oil until warmed through.
  • Serve the gnocchi with parsley pesto as a main course or as a side dish alongside grilled chicken or fish.
Nutrition
value
379
calories per serving
29 g Fat3 g Protein27 g Carbs5 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    3g
  • Carbs
    27g
  • Fiber
    5g

MacroNutrients

  • Carbs
    27g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    73mg
  • Iron
    2mg
  • Vitamin A
    5716mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    2mg
  • Phosphorus
    93mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp