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The pillowy pasta is tossed in our flavorful basil pesto and paired with a savory sautéed duo of mushrooms and tomatoes. Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey. This week, it's Shavuot with Yussi, and Yussi makes his fresh gnocchi from scratch.

Alright, don’t linger, let’s plan this gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms formula with 18 elements which are surely easy to acquire, and we have to process them at the very least through 11 actions. You should expend a while on this, so the resulting food could be perfect.

Composition of Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms:

1. Need For gnocchi:
2. Require 100 g - plain flour
3. Require 4 of medium sized Maris Piper potatoes
4. Make ready 1 - egg + 1 extra egg yolk
5. Get For pesto:
6. You need 6 - sweet Romano peppers
7. Take 4 cloves for garlic
8. Make ready of Thyme to season
9. Require 1/3 cup of pistachio and almonds mix
10. Need 1/4 cup for Olive oil
11. Provide for Lime zest
12. Get Squeeze of lime juice
13. Prepare for Salt
14. Make ready Few drops of chili oil
15. Take 100 g of parmigiana cheese
16. Require of Extras:
17. Provide of Shaved parmigiana
18. Need 3 large chestnut mushrooms

This pesto gnocchi will become your go-to summer meal. This dish is filled with potato gnocchi, peppers, zucchini, pesto, pine nuts and cheese. How incredible does this gnocchi pesto look? All those fresh veggies, that thick potato gnocchi pasta, and the shavings of parmesan cheese.

Gnocchi with charred red pepper and pistachio pesto and sautéed mushrooms making process:

1. Peel and score potatoes and place in a large pot of salted boiling water and leave to boil until fully cooked.
2. Once the potatoes have cooked through, mash the potatoes, add the egg and the extra yolk and add in the flour. Mix the ingredients until they form a nice dough.
3. Spilt the dough into 4 equal parts with a knife and take take one section at a time. Flour a clean flat surface and roll the dough into a long tube-like shape that is roughly 2 cm in diameter
4. Cut the long tube into small pieces that are roughly 2 cm long to form the gnocchi. To shape the gnocchi, roll each piece into an oval shape and score each with a fork to give it a nice shape. If they aren’t perfect, don’t worry, the taste is always more important!
5. In a large pot, bring some water to a boil and salt it. Once the water is boiling, add in 5-10 pieces of gnocchi at a time to ensure the pot is not overcrowded. Let the gnocchi boil for 15-30 seconds and remove them. They are now ready!
6. To make the pesto, start by washing and preparing the peppers, removing the seeds in the centre. Place a clove if garlic in each pepper and massage each pepper with olive oil and then wrap each tightly in some foil
7. Roast the peppers on a hot flame or under a grill until they are nicely charred
8. Remove the peppers and roasted garlic from the foil and put them in a blender along with the olive oil, thyme, chili oil, lime zest and lime juice. Pulse the bender to blend down the mixture
9. Add the pistachios, almonds and parmigiana to the blender and pulse the blender to blend the mixture down whilst retaining a nice pesto consistency. Finally add salt to the pesto to taste and it is ready!
10. Chop the chestnut mushrooms into thin slices and sauté them in a large pan with some butter and fresh basil. Once the mushrooms have been cooked down, add the gnocchi and pesto to the pan and mix thoroughly so the gnocchi is perfect coated in pesto
11. Plate the gnocchi, grate fresh parmigiana on top and garnish with fresh basil to serve!

Fresh mushroom gnocchi is paired with sauteed baby bella mushrooms and chicken in a creamy Marsala wine sauce, which is sure to please everyone in your family. To make the pesto, put the pistachio nuts, olive oil, garlic, basil, mint, lemon zest and goat's cheese with a pinch of salt and pepper into a mini food When the butter has melted, add the gnocchi and fry without moving or turning them until golden brown and crispy. Then toss in the pan and fry for a few. The little red clouds get nestled in some DELICIOUS arugula pesto and sprinkled with pistachios. If you make this Pretty Beet Gnocchi with Pistachio Arugula Pesto make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos.

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