This dish originally from Italy usually made with potato, flour and egg, although it also usually prepares with other ingredients in different countries. In any case, there are many sauces that we can prepare to accompany this traditional dish, being the tomato sauce and the most popular pesto sauce. In recipesgratis, we will first explain how to do the gnocchi or gnocquis and, then, how to make the sauce To get a totally homemade dish, much more nutritious and healthy. Keep reading and discover how to make Gnocchi the pesto, its much easier than you think!
 2 Diners |  1h 30m |  Main Dictation |  Low Disturbance |
| Ingredients to make pesto gnocchi: |
| 2 medium potatoes 1 glass of strength flour 1 egg (better if it is half egg or a small egg) 1 pinch of salt 1 branch of fresh basil 1 handful of peeled pistachios 1 handful of nuts 1 glass of olive oil 1 small glass of cold water 1 small garlic clove 1 pinch of salt 1 piece of Parmesan cheese 1 piece of munch cheese 1 pinch of ground black pepper ground pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make pesto gnocchi:
1. Stop the potatoes with skin inside a bag in the microwave for 8 minutes. You can also roast them in the oven wrapped in aluminum foil. Although they can be cooked in water, through this method the potatoes absorb too much water and the Gnocchi may be softer.
2. Peel the potatoes and crush them to form a soft puree. Then, make a volcano and add half an egg and the pinch of salt. We recommend using half egg or a small egg to prevent the dough from getting rid.
3. Knead with your hands and add half a glass of flour. Integrate this ingredient well to continue with Gnocchis recipe for pesto.
4. Keep kneading until a moldable mass is left. Once achieved, extract portions of dough, form churros with them from the thickness of a thumb approximately and cut pieces of 1/2 cm. Mark the Gnocchi with the tips of a fork to form the drawing that characterizes them so much.
Trick: The grooves they will carry is for the sauce to be better.
5. Enter the Gnocchi into a pot with water and let them boil for a few minutes. When you observe that they float, retir them with a sparkling because it will mean that they are already ready. To consult more detailed steps about the mass of the Gnocchi, consult this recipe: potatoes.
6. Its time to prepare pesto sauce! Since there are many sauces that exist, we are going to make a somewhat different version of traditional pesto sauce to take a small turn to the plate. However, to make pesto sauce with pine nuts, which is the original, you can always consult this other recipe. That said, itch a handful of peeled nuts with another handful of pistachios also peeled.
7. Reserve nuts and now pile the basil in not very small pieces. To do this, you can do it by hand or use a blender. Slowly add the olive oil to link it with basil and then cold water. Mix well to form the sauce that will allow us to obtain the Gnocchi to the pesto.
8. RALL OR MATE THE CHEESE CHEESE AND MACHACA A small garlic clutch. Mix everything together with the rest of the ingredients, that is, with ground nuts and chopped basil, and add a little ground black pepper. It is not necessary to add salt because the cheese already gives you that point. Keep the salsa in the fridge well covered so far from serving with the Gnocchi.
Trick: Add the sauce to the pasta but not hot so that the cheese is not founded.
9. Praise! You can already serve your Gnocchi recipe for pesto. The ideal is to heat the gnocchi and serve the sauce above without heating it, since you would then run the risk of melting the cheese and altering the texture. Of course, you can also do pesto without cheese, the choice is yours!
