Gnocchi with Walnut Pesto

Gnocchi with Walnut Pesto Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gnocchi with Walnut Pesto is a delicious and comforting dish that combines pillowy potato dumplings with a flavorful walnut pesto. This recipe is perfect for a cozy night in or a special dinner with loved ones.

History

Gnocchi is a traditional Italian dish that has been enjoyed for centuries. The word "gnocchi" comes from the Italian word "nocchio," which means knot in wood. It is believed that gnocchi originated in Northern Italy and has since become a popular dish all over the world. The addition of walnut pesto to gnocchi is a modern twist on the classic recipe, adding a rich and nutty flavor to the dish.

Ingredients

Gnocchi

450 g potatoes
5 g parmesan cheese
1 lightly beaten egg
200 g flour
salt & pepper

Walnut Pesto

30 g walnuts
20 g fresh basil
2 cloves minced garlic
50 ml olive oil
0.5 tbsp salt

Mix-ins

How to prepare

Boil the potatoes until they are soft.
Once soft, remove the potatoes from the water and let them cool completely.
While the potatoes are cooking, prepare the pesto by adding all the ingredients into a food processor. Process until you reach the desired consistency.
Mash the potatoes with a potato masher until smooth.
Add parmesan and egg to the mashed potatoes. Mix until well combined.
Add flour to the mixture and mix using your hands until it is fully incorporated.
Knead the dough until it reaches a soft but not too sticky consistency. Add more flour if needed.
Transfer the dough onto a floured surface and roll it into logs that are 2-3 cm thick.
Cut the logs into small pieces and flatten each gnocchi with a fork.
Place the flattened gnocchi on a generously floured surface while you heat the water to boiling.
Add a splash of oil into the boiling water to prevent the gnocchi from sticking to each other.
Cook the gnocchi in the boiling water for 2-3 minutes.
Heat oil in a frying pan and add the walnuts, mushrooms, and sundried tomatoes.
Sauté the mixture until it turns light brown.
Remove the gnocchi from the water and toss them with the mushroom mix, homemade pesto, and fresh sage.
Sprinkle some parmesan cheese on top and serve the dish warm.

Variations

Substitute the potatoes with sweet potatoes for a twist on the classic recipe.
Use pine nuts or almonds instead of walnuts for the pesto.
Add cooked chicken or shrimp to the mix-ins for a protein boost.

Notes

Preparation time: 30 minutes
Recipe originally included on Skillet Chicken with Orzo

Cooking Tips & Tricks

Be sure to let the potatoes cool completely before mashing them to ensure a smooth texture.

- Adding a splash of oil to the boiling water will prevent the gnocchi from sticking together.

- When making the walnut pesto, adjust the amount of olive oil to reach your desired consistency.

- Flattening the gnocchi with a fork will create ridges that help the sauce cling to the dumplings.

Serving Suggestions

Serve the Gnocchi with Walnut Pesto with a side salad or crusty bread for a complete meal. Pair it with a glass of white wine for a perfect dining experience.

Cooking Techniques

Boiling the potatoes until soft

- Making the pesto in a food processor

- Sautéing the mix-ins in a frying pan

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of the gnocchi.

- Substitute basil with spinach or arugula for the pesto.

- Replace parmesan cheese with nutritional yeast for a vegan option.

Make Ahead Tips

You can make the gnocchi dough ahead of time and refrigerate it until ready to cook.

- The walnut pesto can be made in advance and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the Gnocchi with Walnut Pesto in a shallow bowl garnished with fresh sage leaves and whole walnuts. - Sprinkle extra parmesan cheese on top for added flavor.

Pairing Recommendations

Pair Gnocchi with Walnut Pesto with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc.

- A side of garlic bread or roasted vegetables would complement the dish nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- To reheat, simply microwave the dish until heated through or sauté in a pan with a little olive oil.

Nutrition Information

Calories per serving

- Gnocchi: 250 calories per serving

- Walnut Pesto: 150 calories per serving

- Mix-ins: 100 calories per serving

Carbohydrates

- Gnocchi: 35g of carbohydrates per serving

- Walnut Pesto: 2g of carbohydrates per serving

- Mix-ins: 10g of carbohydrates per serving

Fats

- Gnocchi: 2g of fats per serving

- Walnut Pesto: 10g of fats per serving

- Mix-ins: 5g of fats per serving

Proteins

- Gnocchi: 5g of proteins per serving

- Walnut Pesto: 2g of proteins per serving

- Mix-ins: 3g of proteins per serving

Vitamins and minerals

Gnocchi: Good source of Vitamin C and potassium

- Walnut Pesto: Good source of Vitamin E and magnesium

- Mix-ins: Good source of Vitamin D and iron

Alergens

Contains nuts (walnuts)

- Contains dairy (parmesan cheese)

- Contains eggs

Summary

Gnocchi with Walnut Pesto is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Gnocchi with Walnut Pesto is a delicious and satisfying dish that is perfect for a cozy night in or a special dinner with loved ones. The pillowy potato dumplings paired with the flavorful walnut pesto and mix-ins create a harmonious blend of flavors and textures. Enjoy this dish as a comforting meal that is sure to impress your family and friends.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Gnocchi with Walnut Pesto. It was a sunny afternoon, and I was flipping through an old cookbook that belonged to my mother. As I turned the pages, my eyes landed on a beautifully illustrated picture of the dish. The plump little potato dumplings were nestled in a creamy, nutty sauce that looked absolutely divine.

I couldn't wait to try my hand at making it, so I quickly gathered the ingredients and set to work. The recipe called for making the gnocchi from scratch, which was a daunting task for a novice cook like myself. But I was determined to learn, and I followed the instructions meticulously, kneading the dough until it was soft and sticky. I rolled it out into long ropes and cut them into bite-sized pieces, then pressed each one with a fork to create those signature ridges.

As the gnocchi boiled away in a pot of salted water, I turned my attention to the walnut pesto. I toasted the nuts until they were fragrant and golden brown, then blended them with fresh basil, garlic, Parmesan cheese, and olive oil. The result was a velvety sauce that smelled like heaven.

When the gnocchi were cooked and drained, I tossed them in the pesto until they were coated in a thick, luxurious coat of green. I plated them up with a sprinkle of extra Parmesan and a few fresh basil leaves for garnish. The first bite was pure bliss – the pillowy gnocchi melted in my mouth, while the nutty pesto added a rich, savory flavor that lingered on my tongue.

I was hooked. From that moment on, Gnocchi with Walnut Pesto became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and any time I needed a comforting meal to lift my spirits. Over the years, I tweaked the recipe to suit my taste, adding a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness.

But the basic components remained the same – tender gnocchi, creamy walnut pesto, and a sprinkling of Parmesan cheese. It was a dish that never failed to impress, and I was proud to have mastered it.

As I reflect on the journey that led me to discover this recipe, I realize that it was more than just a culinary adventure. It was a lesson in patience, perseverance, and the joy of creating something beautiful from humble ingredients. The hours spent kneading dough and blending sauce were not just a means to an end – they were a labor of love, a tribute to the art of cooking.

And so, every time I make Gnocchi with Walnut Pesto, I am reminded of that sunny afternoon when I first stumbled upon the recipe. It is a reminder of the passion and dedication that went into perfecting it, and the joy that it brings to those who are lucky enough to taste it.

So here's to the recipe that stole my heart and became a beloved tradition in my family. May it continue to nourish our bodies and souls for years to come, filling our home with the tantalizing aroma of garlic, basil, and Parmesan. And may it inspire future generations to discover the magic of cooking – one delicious bite at a time.