Basil gnocchi
Basil gnocchi

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, basil gnocchi. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Basil gnocchi is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Basil gnocchi is something that I’ve loved my whole life. They are nice and they look wonderful.

My first attempt at home made gnocchi, and this was quick, fun and oh so yummy! The most time consuming bit is waiting for the potatoes to cook! I served this with leftover pasta sauce, but I imagine the possibilities are endless.

To get started with this recipe, we have to first prepare a few components. You can cook basil gnocchi using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Basil gnocchi:
  1. Make ready 1 1/2 cup instant mashed potatoes
  2. Take 1 cup basil leaves (20-25 leaves)
  3. Prepare 1 egg
  4. Get 1/2 cup grated parmessan cheesse
  5. Take 1 tsp salt
  6. Make ready 1/2 tsp black pepper
  7. Get 1 cup hot water
  8. Prepare 1/2 cup cold water

Hint: I always finish the dish with grated parmesan though. Tomato basil gnocchi is little pillows of potato pasta cooked in a light tomato basil sauce. This dinner comes together quickly and tastes like it could be served at a restaurant. My Italian grandfather would always tell me the same story every time our dinner consisted of gnocchi.

Steps to make Basil gnocchi:
  1. In a bowl, combine hot water and instant mashed potatos. Set aside and let it hydrate for 3 minutes
  2. Blend or process basil and cold water. After is processed, pour over mashed potatos and mix well
  3. Add egg, cheesse, salt and pepper. Combine until smooth
  4. Add the flour. 1 cup first, then another cup and the remaining 1/2 cup. Knead well after each adittion. You need a dough that doesn't stick to your hands
  5. Divide the dough in 4. Take a piede and make the shape of a little snake and cut it. like an inch each piece and spread a little flour so they don't stick. Make the same process with the whole dough
  6. In a tall sauce pan with boiling water, pour the gnocchi and when the float in the water they're ready. Take them out of the water and transfer them into a plate with a little olive oil so they don't stick in the bottom of it
  7. Serve with the sauce you want. I recomend a Alfredo sauce.

Place gnocchi back in the skillet; add basil. Chef John uses ricotta cheese instead of riced potatoes to make these light and tender "gnocchi" (or, actually, "gnudi") with basil and Parmigiano-Reggiano cheese. Serve them as is, or browned in butter, or with your favorite pasta sauce. The gnocchi is delicious so I don't blame him. We garnished the Crispy Gnocchi with Basil Pesto with a little Parmesan cheese and served bread on the side.

So that is going to wrap it up for this special food basil gnocchi recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!