Thursday, October 15, 2009

Gnocchi with Creamy Pesto & Proscuitto

So we made the Gnocchi yesterday (we did didn't we?) and today we make the sauce. Eschewing any sense of calorie counting, i've opted for one of the big grandaddies of creamy sauces. This is comfort food at it's best!! Just don't plan on moving much for the rest of the evening.

Serves 1 fatty

3 slices proscuitto
1 tbs fresh basil pesto
1 tbs sour cream
1 tbs pine nuts
1 serve gnocchi (around 20 pieces)

Set a pot of salted water onto boil.
In the meantime, heat up a frying pan with a little bit of oil and throw in the four pieces of proscuitto. Unlike bacon this stuff will crisp up in no time; once it starts to turn a little golden, and shrivel up, remove from the pan and place on a paper towel.

Put the pine nuts into the same pan and toss for 30 seconds and place on the paper towel.
When the water is at a rolling boil, place in the gnocchi, and as each piece floats to the top, remove with a slotted spoon and set aside.

When all pieces of gnocchi are removed, discard the water and put the gnocchi back into the pot over the heat. Add 1 piece of the proscuitto, broken into pieces, the sour cream, and the gnocchi.
Add a good grind of peper and toss the ingredients until the sour cream has melted into a sauce.
Place the gnocchi into a bowl and garnish with the two remaining pieces of proscuitto and the pine nuts.


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