Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Potato Gnocchi with Zucchini-Almond Pesto

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Potato Gnocchi with Zucchini-Almond Pesto Empty Potato Gnocchi with Zucchini-Almond Pesto

Post by Lobo Sun 19 Jun 2016, 6:43 pm

Potato Gnocchi with Zucchini-Almond Pesto

June 6, 2016 | 






Potato Gnocchi with Zucchini-Almond Pesto June-6-Potato-Gnocchi-with-Zucchini-Almond-Pesto-652x652
Adding zucchini and almonds to this easy pesto makes the sauce creamy without using cream. Paired with purchased potato gnocchi, this vegetarian dish is very filling, so serve it with a simple salad, like baby greens with sliced tomatoes.
 
Potato Gnocchi with Zucchini-Almond Pesto
 
1/4 cup (2 fl. oz./ 60 ml) plus 2 tsp. extra-virgin olive oil
1/3 cup (1 oz./30 g) thinly sliced shallots
1 Tbs. finely chopped garlic
1 small zucchini, cut into 1/2-inch (12-mm) cubes
1/2 cup (1/2 oz./15 g) packed fresh basil leaves
2 Tbs. chopped toasted almonds
2 tsp. fresh lemon juice
Sea salt and freshly ground pepper
1 lb. (450 g) frozen potato gnocchi
1/4 cup (1 oz./30 g) grated Parmesan cheese
 
In a small sauté pan over medium-low heat, warm 2 tsp. of the olive oil. Add the shallots and sauté until softened, about 4 minutes. Add the garlic and sauté until aromatic, about 30 seconds. Scrape the shallots and garlic into a blender or food processor. Add the remaining 1/4 cup (2 fl. oz./60 ml) olive oil, the
zucchini, basil, almonds and lemon juice. Blend until mostly smooth, scraping down the sides of the blender and stirring as needed. Season to taste with salt and pepper.
 
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package
instructions; drain and transfer to a serving bowl.
 
Add the pesto and cheese to the gnocchi and stir gently to combine. Serve immediately. Serves 4.

    Current date/time is Mon 28 Nov 2022, 11:45 am