Easiest Way to Make Perfect Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms

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We hope you got benefit from reading it, now let's go back to gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms recipe. To make gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms you only need 18 ingredients and 11 steps. Here is how you achieve it.

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

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

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!.

Gnocchi is the midweek go-to when it Toasted Sage Gnocchi with Sautéed Asparagus & Caramelized Shallots. This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce. Hearty, pillowy gnocchi pair beautifully with pesto, a versatile green sauce from Italian cuisine. Add the spinach; season with salt and pepper. Fresh mushroom gnocchi is paired with sauteed baby bella mushrooms and chicken in a creamy Marsala wine sauce, which is sure to please everyone in your family.

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