Spring is finally on its way!
If you are lucky enough to have had warm weather for a while now, and by warm I mean warmer than 45 degrees, you might think I’m a little crazy thinking I am just now saying spring is finally on its way. But if you are living in southeastern Wisconsin like me, you will undoubtedly agree that winter has been FAR TOO LONG.
I have been enjoying the spring weather with some runs outside and some walks with my husband. Keep the warm weather coming!
Even though spring is just now underway, the lenten season and the journey to Easter began about a month ago now. With lent underway, my husband and I are always searching for new vegetarian dishes. Whether or not you fast due to religious beliefs, are trying to incorporate a meat-less day during the week, or are a vegetarian yourself, I have just the new dish for you…
Crispy Gnocchi with Fresh Basil Pesto
By March 31, 2014Published:
This dish puts a new twist on gnocchi and puts fresh flavor into it with homemade fresh basil pesto. If you would like to add a protein, try turkey Italian sausage! Recipe adapted from: Two Peas & Their Pod
- 2 cups fresh basil leaves packed
- 1/2 cup parmesan cheese shredded
- 1/2 cup + 2 tablespoons extra virgin olive oil divided
- 1/4 cup pine nuts optional
- 2 cloves garlic minced
- salt and ground black pepper to taste
- 1 pound packed potato gnocchi
- Parmesan cheese for serving
- To make the basil pesto, combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. (I have done without the pine nuts before and thought it still came out great!) Once coarsely chopped, slowly add 1/2 cup olive oil and continue processing until smooth. Add the 1/2 cup of cheese until combined. Season with ground pepper and salt, to taste.
- Cook the gnocchi according to the directions. Drain completely.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the gnocchi in a single layer and cook until golden and crisp for about 3-4 minutes. Turn the gnocchi and cook the opposite side until golden and crisp, approximately 3 more minutes.
- Remove the gnocchi from the heat, stir in 1/4 to 1/3 cup of pesto--whatever you desire. Serve warm and sprinkled with additional Parmesan cheese, if desired.
- Course: Entrée
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