Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gnocchi with homemade creme fraiche pesto. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Gnocchi with homemade creme fraiche pesto is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Gnocchi with homemade creme fraiche pesto is something which I’ve loved my whole life. They are fine and they look wonderful.
Cook gnocchi according to pack instructions, drain and return to the pan. Stir in pesto and crème fraîche, season and gently heat through. Mix in half the bacon and nuts, then divide between bowls.
To get started with this particular recipe, we have to first prepare a few components. You can have gnocchi with homemade creme fraiche pesto using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Gnocchi with homemade creme fraiche pesto:
- Get 1 cup cherry tomatoes quartered
- Take 1 courgette cubed
- Prepare 2 tbsp grated parmesan cheese
- Get 1/2 bunch fresh basil chopped
- Prepare 2 tbsp chopped pine nuts
- Take 3 tbsp creme fraiche
- Prepare 1/4 cup panchetta cubed
- Make ready 3 cup gnocchi
- Make ready 1 bunch baby spinach
Add the pesto and crème fraîche, and gently heat through. Return the gnocchi to the pan and tip in the cooked butternut squash and kale, the crème fraîche and the pesto. Bring a pot of water to a boil. Strain the gnocchi, place on a dish and drizzle some fresh pesto on top.
Steps to make Gnocchi with homemade creme fraiche pesto:
- Chop cherry tomatoes into quarters
- Cube the courgettes
- Grate the parmesan cheese
- Finely chop up 2/3 of the basil and all the pine nuts
- Mix the basil and pine nuts with the creme fraiche
- Mix in the parmesan and a 1/4 teaspoon of salt
- Heat 1/2 tablespoon of olive oil in a non-stick pan on a high heat
- Cook courgette for 4-5 minutes until brown then put to one side
- Cook panchetta for 2 mins in 2 teaspoons of olive oil until crispy and add cherry tomatoes for another 4 mins then put to one side
- Fry the gnocchi in 2 teaspoons of olive oil for 8 mins until crispy around the outsides
- Add 2 handfuls of spinach to the gnocchi and stir together until the spinach wilts
- Finally mix in the creme fraiche pesto, courgette, tomato and panchetta and garnish with the remaining basil
Add some freshly grated pecorino cheese and enjoy! Start by removing fresh basil leaves from the stems. Rinse the basil leaves to remove. 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.
So that’s going to wrap this up for this exceptional food gnocchi with homemade creme fraiche pesto recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
