I made these little pillowy treats in the shape of scallops for no reason what-so-ever and served them in a pesto broth.
my gnocchi:
2 large russet potatoes peeled and boiled.
1/2 a cup of sifted flour
1 large egg
salt
pepper
1/2 a cup of Gruyère cheese, grated.
Put the potatoes through a ricer
Gently, ever so gently mix the egg, flour, cheese, salt & pepper with the riced potatoes till a soft dough forms, quickly and without handling too much shape into little gnocchis, I made a scallop shape. Drop into boiling vegetable broth and cook until they float - about 1 or two minutes and serve. I ladled a little of the broth into a bowl and then I spooned on some fresh pesto and a drizzle of olive oil, for no reason what-so-ever.
24 comments:
Without doubt, that looks so heavenly I'm dribling! I really really want some!!! (food heaven)
oh good lord....I could BATHE in pesto!!! I have lots and lots of basil growing in my garden....hmmmm, I wonder how I can mail you some?.....
Oh YEAH C., those look divine, divine, divine. Pesto ROCKS. Hard.
(Lemon Walnut Pesto
½ cup scallions, chopped
1 cup parsley, chopped
1 clove garlic
½ teaspoon celtic sea salt
2 tablespoons lemon juice, fresh squeezed
¼ cup olive oil
1 cup walnuts
1. Place scallions, parsley, garlic and salt in food processor and pulse until well combined
2. Turn on food processor and drizzle in lemon juice and olive oil
3. Add walnuts and pulse until incorporated)
I have to give this a try. My hubby is always bragging on his Grandma's gnocchi's! Of course she took the recipe (in her head) to the grave with her, along with many more recipes she brought over from the homeland with her. I can't believe his family didn't write them all down!
Blinded by the White! Shocked me. Looks good the page and the food.
anette: I wish I could trade you for some blackberries
beth: make pesto but no walnuts (allergic) jar it up and mail it.
claudia: your pesto sounds delish - I will try it but with pine nuts or some other nut since I cant 'do' walnuts.
michelle: I winged it and they came out great.
deb: I thought it was time for my annual template change....
I looked at the photo and thought - that looks amazing!!! I didnt have time to read the whole post and came back to it, I thought it actually had scallop meat in it, and I dont do seafood (yeah I know, I live in Australia and dont eat seafood!!!). After reading the post, I am excited - will give this a bash on the weekend - my vegan daughter will love it, just have to put in substitutes for the egg and cheese, but will give it a whirl, she LOVES pesto. (Thats the oldest, most gothic one!!! hee hee), thanks for your comment, now I am blushing!!!
That was inspired... great idea, and well done! I really like it when somebody thinks of an amazing meal that never occured to me! Just excellent, is all I will say..
This looks so good! After some of the meals I've thrown together lately, I'll probably dream about you again. You do make me want to cook. Very few people accompish that feat.
mandi: they would be fine without the egg and chesse...add some herbs for flavor and color...
Buffalo: well thank you very much....its a great alternate for those potato lovers out there.
joy: by 'cook' do you mean 'cook'...LOL
that is Tavo's favorite dish ever--gnocchi with pesto.
I like the scallop look--tricky ;)
I feel stupid saying this, but I have no idea what gnocchi is. I'm so sheltered.
tavolini:I didnt used to be a pesto fan - but I am now
bina: it is a potato dumpling -italian origin
Yummy yummy. Not only do we get the Gnocchi but the pesto too! I'm drooling!
Oh yeah! I like the new blog look.
Mmmm! I love it when you do things for no reason whatsoever! ;)
Wow! Really? That sounds GOOD!
My girl's father is 100% Filipino, straight from .. that place in the philipines! LOL
But his family moved to Kauai when he was two and they all (aside from him) still live there!
They still live in Kauai
That looks extra-special yummy... In fact, I totally want to get potato ricer and go town... I have weakness for gnocci... I see an extra workout and potato ricer and some gnocci in my future...
Spin: its like a double decker
and I think the white template looks cleaner...
RLL: it works that way most days...I keep thinking of your new cabin everyday
bina: where does he live?
zombie: the ricer is a good thing - you can use it to make spaetzle too...
Oh, we could totally swap!
i am glad you decided not to add some scallop eyes to them.
Why, Doggy, I don't know what on earth you're talkin' about! ;-)
My ex lives here in Clarksville.
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