24 Recept Gnocchi Pesto Oven

Februari 25, 2021

Mix the gnocchi and tomato sauce together and transfer to a ceramic, pyrex or terracotta oven dish. Cover the top with a layer of mozzarella slices and then cover the mozzarella with grated parmigiano or pecorino. Bake in preheated oven at 180°c until the top starts to brown. About 15-20 minutes. Stir in the gnocchi, broccoli, peas and tomatoes and bring to a gentle simmer, stirring. Sprinkle over the remaining cheese and bake in the oven for 12–15 minutes, or until golden-brown and ...

Cook the gnocchi according to packet instructions or until they float to the top of the water (reserve a little cooking water). Drain the gnocchi once cooked and add back to the pot. Add the pesto sauce and stir until thoroughly coated. Serve with extra parmesan cheese (photos 5 & 6). Variations to try

At this point you can freeze the gnocchi and once frozen bag them up to save on storage. Bring a large pan of salted water to the boil to get ready to cook the gnocchi. Meanwhile make your pesto; put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt and pepper. Preheat the oven to gas 7, 220°C, fan 200°C. Boil the gnocchi for 1 min; drain and set aside. Put the broccoli, cherry tomatoes and drained gnocchi in a large roasting tin. Drizzle with the oil and sprinkle with the crushed chillies, if using. Toss to mix, then roast for 15 mins. Drain well and mix with the gnocchi. Stir through the cheese and the pesto. Squeeze over the lemon juice and then season well with salt and freshly ground black pepper. Drizzle with olive oil. Transfer the mixture to an ovenproof dish and cook in a preheated oven for 15-20 mins, or until the cheese has melted and slightly coloured.

Recept gnocchi pesto oven. At this point you can freeze the gnocchi and once frozen bag them up to save on storage. Bring a large pan of salted water to the boil to get ready to cook the gnocchi. Meanwhile make your pesto; put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt and pepper. Drain well and mix with the gnocchi. Stir through the cheese and the pesto. Squeeze over the lemon juice and then season well with salt and freshly ground black pepper. Drizzle with olive oil. Transfer the mixture to an ovenproof dish and cook in a preheated oven for 15-20 mins, or until the cheese has melted and slightly coloured. Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender. Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts. Preheat the oven to gas 7, 220°C, fan 200°C. Boil the gnocchi for 1 min; drain and set aside. Put the broccoli, cherry tomatoes and drained gnocchi in a large roasting tin. Drizzle with the oil and sprinkle with the crushed chillies, if using. Toss to mix, then roast for 15 mins.

How to Store and Reheat Pesto Gnocchi. To store Pesto Gnocchi, place any leftovers in an airtight container in the refrigerator. They will stay fresh for about 4-5 days. When you are ready to reheat them, place the pasta in an oven-safe dish and add some extra pesto. Cook them for about 5-10 minutes at 350 degrees Fahrenheit, until warmed through. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in ¼ to ⅓ cup of the pesto.

Wild garlic pesto with gnocchi (vegan)