25 January, 2016

Gnocchi with basil pesto and broccoli

Gnocchi: 250 gms
Broccoli: 1 small
For basil pesto:
Basil leaves: 1 Cup
Pine nuts/Walnuts: 3-4 Tablespoon
Grates Parmesan Cheese: 2 Tablespoon
Garlic cloves: 4-5
Extra Virgin Olive Oil:  4 Tablespoon
Oregano: 1/2 teaspoon
Salt and pepper to taste

Boil gnocchi as per the instructions on the packet. Once the gnocchi is done, with the help of slotted spoon take them out of the pan.
Cut broccoli in bite sized florets. Par boil the broccoli florets. Strain it and keep it aside.

To prepare pesto, bring all the pesto ingredients in a blender except olive oil. Pulse the blender and gradually add olive till the ingredients incorporate well. Puree it to a fine smooth paste.

In a large bowl, mix the boiled gnocchi, broccoli and the prepared pesto. If the pesto sauce seems a little thick, add a little more olive oil or a tablespoon of water to the pesto till the desired consistency is reached.
Toss it well.

Your Gnocchi with pesto and broccoli is ready to eat.
Garnish it with some Parmesan and herbs.

Serve it at room temperature.

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