Pesto Stuffed Gnocchi

by admin

🌱😍 Pesto Stuffed Gnocchi ! 📷 by @thevegansara

Recipe below:

Ingredients:
about 1 1/2 lbs,
1 cup flour
1 tsp olive oil
1 tsp kosher salt, pepper
1/2 cup vegan pesto

Instructions:

1️⃣In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm
2️⃣On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you
3️⃣Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine 2-3 min.The dough should be soft. Let rest 15 min
4️⃣Cut ball into 4 equal pieces. On a floured surface, gently roll into a long rope about 1 in thick, then gently flatten till about 2in wide
4️⃣ Using piping bag with 1/4 in opening, or a plastic bag with bottom corner cut, pipe pesto across the length of rope in the middle leaving a boarder at top and bottom of dough
5️⃣ Seal the gnocchi by bringing the top of the dough to the bottom of dough, & pinch dough together the length of the rope, give it a nice roll back and forth to ensure seal
6️⃣Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough
7️⃣ On stovetop, bring well salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top in 2-3 min. Using a slotted spoon to drain water.
8️⃣Next, using a nonstick pan cook gnocchi in batches using a pat of butter on medium. Cook 4-5 min on each side or until crisp. Season as desired. Serve with more pesto!! Enjoy

Pesto Stuffed Gnocchi

Pesto Stuffed Gnocchi

🌱😍 Pesto Stuffed Gnocchi ! 📷 by @thevegansara Recipe below: Ingredients: about 1 1/2 lbs, 1 cup flour 1 tsp olive oil 1… Recipes Pesto Stuffed Gnocchi European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • about 1 1/2 lbs,
  • 1 cup flour
  • 1 tsp olive oil
  • 1 tsp kosher salt, pepper
  • 1/2 cup vegan pesto

Instructions

1️⃣In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm
2️⃣On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you
3️⃣Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers to help combine 2-3 min.The dough should be soft. Let rest 15 min
4️⃣Cut ball into 4 equal pieces. On a floured surface, gently roll into a long rope about 1 in thick, then gently flatten till about 2in wide
4️⃣ Using piping bag with 1/4 in opening, or a plastic bag with bottom corner cut, pipe pesto across the length of rope in the middle leaving a boarder at top and bottom of dough
5️⃣ Seal the gnocchi by bringing the top of the dough to the bottom of dough, & pinch dough together the length of the rope, give it a nice roll back and forth to ensure seal
6️⃣Then cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough
7️⃣ On stovetop, bring well salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top in 2-3 min. Using a slotted spoon to drain water.
8️⃣Next, using a nonstick pan cook gnocchi in batches using a pat of butter on medium. Cook 4-5 min on each side or until crisp. Season as desired. Serve with more pesto!! Enjoy

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