SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX
5-Ingredient Fix Contest Entry. Gnocchi are Italian-style dumplings made of potatoes and flour. You can serve gnocchi with any of your favorite pasta sauces. Here's an easy recipe using Simply Potatoes Shredded Hash Browns with a simple pesto Parmesan sauce.
Provided by peggy calhoun
Categories One Dish Meal
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
- Bring 2 quarts water to boil in a four quart pot.
- Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
- Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
- Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
- Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
- Divide into equal portions into serving bowls, top with remaining cheese and serve.
PESTO PASTA & POTATOES
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)
An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.
Provided by MadameDanielaMoscaToba
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 g
PASTA CON PESTO SICILIANO
Steps:
- Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
- Heat about 1-inch of oil in a large saute pan to 350 degrees F.
- In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
- When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
- Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
- Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
- Pasta:
- 3 cups flour "00" or fine ground semolina
- 2 teaspoons salt
- 3 large eggs
- Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.
JAYLIN'S GNOCCHI WITH MARINARA AND ITALIAN SAUSAGE #5FIX
5-Ingredient Fix Contest Entry.This gnocchi is tender and tasty! Simply potato mashed potatoes makes the perfect meal mixed when combined with just four simple ingredients. Trust me, this gnocchi is very easy and delicious. Your family will think you have had private lessons from the chef.
Provided by Chef Jaylin Hawkins
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine pasta sauce and 1 land o lakes garlic and herb sauté express square in a medium pot and cook on medium heat for 10 minutes stirring occasionally. Turn heat down and continue to cook while preparing pasta.
- In a large bowl or on counter top add potatoes and make a small well in the center of the potatoes. Set 1/4 cup of flour to the side for rolling the gnocchi. Add 1 3/4 cup of the flour and beaten egg to the well while folding the potatoes into the egg and flour well with both hands until dough forms.
- After mixture is incorporated knead for 2 minutes and dust counter with flour. Turn dough out onto counter and knead for another minute or two. Roll gnocchi out on counter into long strips and cut into 1/2 inch pieces. Drop pasta into boiling water for about 3-4 minutes or until pasta begins to float atop water.
- Once pasta is ready add remaining land o lakes squares to a medium saute pan or skillet and heat for 1 minute Add cooked pasta and cook for 1 minute then add sauce or and cook for 5 minutes. You can also add the sauce to the pasta after plating.
Nutrition Facts : Calories 245.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 19, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 8
BEST EVER PESTO & POTATO PASTA
A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together
Provided by Barney Desmazery
Categories Main course
Time 31m
Number Of Ingredients 8
Steps:
- KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
- Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
- Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
- Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
- Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
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