{"id":3127,"date":"2022-04-07T15:00:00","date_gmt":"2022-04-07T13:00:00","guid":{"rendered":"https:\/\/dasmei.at\/?p=3127"},"modified":"2022-04-11T16:09:06","modified_gmt":"2022-04-11T14:09:06","slug":"einfache-pesto-gnocchi-so-gehts","status":"publish","type":"post","link":"https:\/\/dasmei.at\/en\/2022\/04\/07\/simple-pesto-gnocchi-how-it-works\/","title":{"rendered":"Simple pesto gnocchi - here's how!"},"content":{"rendered":"
\n
\n
\n \n\t
\n\t\t
\n\t\t\t

\nOh, bella Italia! Italy is considered THE culinary paradise of Europe and the food is very popular with many holidaymakers. Italian cuisine always manages to combine a few ingredients in a simple way to conjure up heavenly dishes. This also applies to today's recipe - pesto gnocchi! Gnocchi are small potato dumplings that originally come from the northern Italian regions of Lombardy, Piedmont and Veneto. Similar to pasta, gnocchi are combined with a wide variety of sauces. In today's blog post, we present a classic gnocchi recipe with homemade rocket pesto that is perfect for spring. Fresh, flavourful and simply delicious - that's our pesto gnocchi!\n<\/p><\/blockquote>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

\n
\n
\n
<\/span><\/div> <\/div>\n <\/div>\n<\/div><\/div><\/div>
\n
\n
\n \n\t
\n\t\t
\n\t\t\t

To the recipes<\/h3>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
\n
\n
\n \n\t
\n\t\t
\n\t\t\t

Gnocchi (5 portions)<\/strong><\/h4>\n

You will need the following ingredients for our homemade gnocchi:<\/strong><\/p>\n

- 1 kg potatoes
\n- 500 g coarse-grained flour
\n- 8 egg yolks
\n- 80 g liquid butter
\n- A pinch of salt
\n- A pinch of pepper
\n- A pinch of nutmeg<\/p>\n

This is how it works: <\/strong><\/p>\n

Boil the potatoes and press through a potato ricer. Then pass the potato mixture through a hair sieve.<\/p>\n

Shape the flour into a mound on the worktop and place the egg yolk and melted butter in the centre.<\/p>\n

Add the cooled potato mixture and knead into a velvety dough<\/p>\n

Shape the dough into a roll and cut into thumb-width pieces using a pastry card. Roll the pieces of dough over a fork and place in boiling water.<\/p>\n

Cook the gnocchi until they rise to the surface. Reduce the heat and simmer for a further 2-3 minutes.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

<\/span><\/span><\/span><\/span>\n<\/div> <\/div>\n <\/div>\n<\/div><\/div><\/div>
\n
\n
\n \n\t
\n\t\t
\n\t\t\t

Pesto (5 portions)<\/strong><\/h4>\n

You will need the following ingredients for our delicious rocket pesto:<\/strong><\/p>\n

- 250 gr rocket
\n- A pinch of salt and pepper
\n- 50-80 g gr grated Parmesan cheese
\n- 200ml olive oil
\n- 1 tbsp pine nuts or almonds<\/p>\n

It's as simple as that: <\/strong><\/p>\n

Simply mix all the above ingredients together and flavour the rocket pesto with salt and pepper to taste.<\/p>\n

 <\/p>\n

\nNow all that's left to do is fry the gnocchi in a hot pan so that they become really crispy and, last but not least, add the homemade rocket pesto. If you like, you can add other ingredients such as sun-dried tomatoes, feta, mozzarella or courgette to give the dish an extra twist.<\/p>\n

In any case, we hope you enjoy cooking and bon app\u00e9tit! <\/strong>\n<\/p><\/blockquote>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div>

\n
\n
\n \n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"Oh, bella Italia! Italy is considered THE culinary paradise of Europe and the food is very popular with many holidaymakers. Italian cuisine always manages to combine a few ingredients in a simple way to conjure up heavenly dishes. This also applies to today's recipe - pesto gnocchi! [...]","protected":false},"author":7,"featured_media":3128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[473,475,474,302],"_links":{"self":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/3127"}],"collection":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/comments?post=3127"}],"version-history":[{"count":2,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/3127\/revisions"}],"predecessor-version":[{"id":3131,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/3127\/revisions\/3131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media\/3128"}],"wp:attachment":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media?parent=3127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/categories?post=3127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/tags?post=3127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}