PC Recipes

 

Gnocchi with Walnut Pesto

  • 1 recipe Homemade Gnocchi
  • 1/4 cup walnuts
  • 1/2 cup lightly packed fresh basil leaves
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

  1. Prepare gnocchi as recipe directs, omitting marinara sauce. Drain and return to Stockpot; keep warm. Meanwhile, place walnuts in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes, stirring after each 30-second interval, until fragrant and lightly toasted; cool completely. Place walnuts and basil on Cutting Board; finely chop together using Food Chopper. Combine basil mixture, oil, garlic pressed with Garlic Press, salt and black pepper in Small Batter Bowl.

  2. Add pesto to cooked gnocchi in Stockpot; mix gently. Spoon onto serving plates. Grate Parmesan cheese over gnocchi using Rotary Grater.

Yield:

  • 4  servings

Nutrients per serving:

Calories 430, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 56 g, Protein 13 g, Sodium 680 mg, Fiber 3 g


Homemade Gnocchi

Ingredients

  • 1 1/2 cups prepared instant mashed potatoes, cooled
  • 1 egg
  • 1/4 teaspoon salt
  • 1 1/2-2 cups all-purpose flour
  • 1 cup marinara pasta sauce, warmed

Directions

  1. In (8-qt.) Stockpot, bring water to a boil. Combine mashed potatoes, egg and salt using Small Mix 'N Scraper®; mix well. Add 1 1/2 cups of the flour and mix until dough begins to form into a ball. Turn dough out onto smooth side of lightly floured Large Grooved Cutting Board; knead lightly until smooth. Sprinkle additional flour over surface as needed to form a dough that is not sticky or dry.

  2. Divide dough into six equal portions; roll each portion into a 1/2-inch-thick log across full length of cutting board.

  3. Using Pizza Cutter, cut each log into 3/4-inch pieces, forming pillow-shaped gnocchi.

  4. Carefully drop gnocchi into boiling water. Once gnocchi rise to the surface, cook 2 minutes (about 4 minutes total). Drain in large Stainless Mesh Colander. Serve with warm marinara sauce.

Yield:

  • 4  servings

Nutrients per serving:

Calories 370, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 70 mg, Carbohydrate 60 g, Protein 11 g, Sodium 640 mg, Fiber 2 g

Cook's Tips:

For a heartier main dish, add 2 cups diced cooked chicken or 1/2 pound cooked and crumbled Italian sausage to gnocchi, if desired.

To make homemade mashed potatoes in Rice Cooker Plus, combine 3 cups peeled and diced russet potatoes, 1/4 cup water and 1/2 teaspoon salt in rice cooker. Microwave on HIGH 7-8 minutes or until tender. Mash until smooth using Nylon Masher.



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