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Receta Potato Gnocchi With Red Pesto
by Global Cookbook

Potato Gnocchi With Red Pesto
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  Raciónes: 6

Ingredientes

  •     pesto:
  • 1 lrg red pepper
  • 50 gm fresh basil leaves
  • 1 clv garlic crushed
  • 30 ml toasted pine nuts
  • 6 x sundried tomatoes In oil liquid removed
  • 2 x ripe tomatoes skinned
  • 3 Tbsp. tomato pure
  • 1/2 tsp chilli pwdr
  • 50 gm freshly grated parmesan cheese
  • 150 ml extra virgin olive oil
  • 900 gm floury potatoes
  •     salt
  • 50 gm butter
  • 1 x egg beaten
  • 275 gm plain white flour
  •     basil leaves

Direcciones

  1. Place the pepper in the small roasting tin and hang from the highest set of runners possible at the back of the roasting oven.
  2. Cook turning occasionally for 10 to 15 min till beginning to blacken all over.
  3. Place in a covered bowl till cold sufficient to handle then peel off the skin.
  4. Halve the pepper and remove the care and seeds.
  5. Place in a blender or possibly food processor with the remaining pesto ingredients except the oil.
  6. Blend till smooth then with the machine running slowly add in the oil.
  7. To make the gnocchi add in the unpeeled potatoes to a pan of boiling water and cook in the simmering ovenfor 20 to 30 min till very tender; drain well. Halve and press through a potato ricer or possibly peel and press through a sieve into a bowl.
  8. While still hot add in 1 tsp salt the butter beaten egg and half the flour.
  9. lightly mix together then turn out onto a floured board.
  10. Gradually knead in sufficient of the remaining flour to yield a smooth soft slightly sticky dough.
  11. Roll the dough into thick sausages 25mm in diameter then cut into 20mm pcs. Roll each piece over the back of a fork with your floured thumb to create ridges on one side and an indentation on the other. Lay on a floured teatowel.
  12. Bring a large pan of well salted water to the boil on the boiling platethen move to the simmering plate.
  13. Cook the gnocchi in batches.
  14. Drop them into the boiling water and cook for 2 to 3 min till they float to the surface.
  15. Remove with a slotted spoon and transfer to a warmed serving dish.
  16. Keep warm in the simmering ovenwhile cooking the remainder.
  17. Toss with the red pesto and serve immediately garnished with basil.
  18. The red pesto can be stored in a jar covered with a layer of oil for up to 2 weeks in the refrigerator. Variation: Serve the gnocchi with a classic pesto. Use 50g fresh basil leaves; 1 garlic clove crushed; 45ml freshly grated parmesan cheese; 25g pine nuts; 90ml extra virgin olive oil; pepper to taste. Process all the ingredients except the oil then add in the oil as above.
  19. Classic potato gnocchi originate from Northern Italy where they are a staple food. Here theyre tossed with a red pesto made from basil toasted pine nuts sundried tomatoes fresh tomatoes chilli and roasted red peppers. It takes a little practice to make gnocchi really light (over working makes them tough).
  20. Serves 6