Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is 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 are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Get For gnocchi:
- Take 100 g plain flour
- Make ready 4 medium sized Maris Piper potatoes
- Prepare 1 egg + 1 extra egg yolk
- Prepare For pesto:
- Prepare 6 sweet Romano peppers
- Get 4 cloves garlic
- Prepare Thyme to season
- Get 1/3 cup pistachio and almonds mix
- Make ready 1/4 cup Olive oil
- Get Lime zest
- Make ready Squeeze lime juice
- Make ready Salt
- Get Few drops of chili oil
- Prepare 100 g parmigiana cheese
- Prepare Extras:
- Prepare Shaved parmigiana
- Get 3 large chestnut mushrooms
Steps 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’s going to wrap it up with this special food gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
