There are many times that my hubby will offer to make a meal around here. I had a long day at work, wanted to make my cycle class and subsequently it meant that I will be walking through the door late. No worries….Steve isn’t afraid of taking hold of the kitchen and making one of his delicious pasta dishes.
Tonight he was also a bit stuck for time, so he didn’t make these babies from scratch, although gnocchi are not too hard to tackle. Check out how Mario Batali whips these up with his recipe below. Steve bought some fresh gnocchi at the market and dressed them up by first cooking them, then frying them in a bit of butter. Then he tossed them in fresh pesto that we had in a sealed container in the fridge which I made a few days ago. Super quick and easy for a weeknight meal.
I’m also sharing a really easy walnut pesto recipe with you. It’s not my standard one which I make with pine nuts. The reason I used the walnuts was …..because they were there and the pine nuts were not. Oh and as far as the flowers, herbs and leaves used to garnish the set?
I have been asked by followers if my husband has a hand in food-styling his dishes. The answer is …..are you kidding me? He stands over me and huffs and puffs until his dinner returns to the table – lukewarm. I always tell him that it is the perks of living with me. He may not agree.
- 1-2 packages of ready made fresh gnocchi or make your own with the recipe below
- 2 tsps of butter
- for the pesto sauce
- 2 cups fresh basil (I grabbed some from our garden...lucky me!)
- 1⁄3 cup olive oil
- 1⁄2 cup finely chopped walnuts
- 2 cloves garlic, minced or crushed
- 1⁄2 cup grated parmesan cheese
- pinch of salt
- Pesto Sauce
- In a food processor puree basil, walnuts, garlic and parmesan cheese. Drizzle in olive oil and process until smooth.
- prepare gnocchi according to package directions.
- Remove ¼ cup of pasta water and set aside.
- Drain gnocchi and set aside.
- Heat butter in a skillet and add gnocchi. Lightly fry until brown and crispy.
- Toss with pesto sauce and add reserved pasta water to thin out the pesto a bit.
- Serve warm with freshly grated parmesan cheese.
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 egg, extra large
- 1 pinch salt
- ½ cup canola oil
- Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill, sieve or potato ricer onto clean pasta board.
- Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
- Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
- Roll baseball-sized ball of dough into ¾-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with ½ cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.