Steps to Make Ultimate Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms is something which I’ve loved my entire life. They’re nice and they look wonderful.

Browse the Best Collection of Recipes & Dishes From Our Famous Chefs. Find and Save Ideas about Healthy Recipes & Meal From Professional Chefs. Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms how to cook: 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.

To get started with this recipe, we have to first prepare a few ingredients. 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 that.

The ingredients needed to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:

1. Take For gnocchi:
2. Take 100 g plain flour
3. Get 4 medium sized Maris Piper potatoes
4. Prepare 1 egg + 1 extra egg yolk
5. Make ready For pesto:
6. Make ready 6 sweet Romano peppers
7. Take 4 cloves garlic
8. Make ready Thyme to season
9. Prepare 1/3 cup pistachio and almonds mix
10. Take 1/4 cup Olive oil
11. Make ready Lime zest
12. Prepare Squeeze lime juice
13. Get Salt
14. Prepare Few drops of chili oil
15. Make ready 100 g parmigiana cheese
16. Get Extras:
17. Prepare Shaved parmigiana
18. Prepare 3 large chestnut mushrooms

This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy pistachio breadcrumbs that we're sprinkling atop soft gnocchi. The pillowy pasta is tossed in our flavorful basil pesto and paired with a savory sautéed duo of mushrooms and tomatoes. Heat the olive oil in a large skillet. Add smoked sausage and cook until starting to brown.

Instructions to make Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:

1. Peel and score potatoes and place in a large pot of salted boiling water and leave to boil until fully cooked.
2. 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.
3. 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
4. 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!
5. 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!
6. 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
7. Roast the peppers on a hot flame or under a grill until they are nicely charred
8. 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
9. 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!
10. 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
11. Plate the gnocchi, grate fresh parmigiana on top and garnish with fresh basil to serve!

Heat the olive oil in a large skillet. Add smoked sausage and cook until starting to brown. Cook the gnocchi in a large saucepan of boiling water, as salty as the Mediterranean, until they rise to the surface. Drain them, reserving a few spoonfuls of the cooking water, and return them to the saucepan. Gently mix in the pesto and most of the parmesan, stirring over low heat until heated through.

So that is going to wrap this 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 am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!