This month’s recipe is from a retired teacher in North Carolina. He writes, “Gnocchi are a unique type of miniature pasta dumplings, usually made from wheat, eggs, potatoes. With a lightly dense texture and potato flavor, gnocchi are a hearty and unique type of pasta. Gnocchi originated in the Middle East, but has been a traditional type of pasta in Italy since Roman times.”
In describing this recipe, he continues, “Pan-frying the gnocchi gives them a savory, crispy texture that I love. Then we coat the gnocchi with a pesto-like sauce made with sweet peas, spinach, basil and cashews. The results are amazing. I prefer to serve with burrata for its milky, buttery flavor that’s rich without being too indulgent. Bon appétit!”
- ½ cup cooked peas
- ¼ cup cashews, toasted
- Zest and juice of 1 small lemon
- 1 clove garlic, crushed and peeled
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 cup lightly packed fresh basil
- 1 cup baby spinach
- ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
- 3 tablespoons water
- 1 16-oz package whole-wheat gnocchi
- 8 oz burrata cheese
- Combine peas, cashews, lemon zest, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped.
- Add basil and spinach; pulse until finely chopped, pausing to scrape down the sides.
- Keep the food processor running and drizzle in ¼ cup oil and water. Process until smooth.
- Heat the remaining oil in a large nonstick skillet over medium heat.
- Add gnocchi and cook for 3 minutes or until it begins to crisp and lightly brown. Begin to stir and cook for 4 to 5 additional minutes or until the gnocchi are golden on all sides.
- Add pesto and keep stirring, until hot.
- Serve the gnocchi with burrata.
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