Easy Cooking Recipe Gnocchi with homemade creme fraiche pesto Delicious

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How are you all, now you get prepare recipe Gnocchi with homemade creme fraiche pesto with 9 ingredients and 12 steps. Next this is how to make it, please carefully carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 12 stages of easy cooking Gnocchi with homemade creme fraiche pesto.

Ingredients all Gnocchi with homemade creme fraiche pesto #

1. Needed 1 cup : cherry tomatoes quartered.

2. Needed 1 : courgette cubed.

3. Needed 2 tbsp : grated parmesan cheese.

4. Needed 1/2 bunch : fresh basil chopped.

5. Prepare 2 tbsp : chopped pine nuts.

6. Needed 3 tbsp : creme fraiche.

7. Needed 1/4 cup : panchetta cubed.

8. Needed 3 cup : gnocchi.

9. Needed 1 bunch : baby spinach.

If all cooking materials Gnocchi with homemade creme fraiche pesto it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking Gnocchi with homemade creme fraiche pesto #

1. Chop cherry tomatoes into quarters.

2. Cube the courgettes.

3. Grate the parmesan cheese.

4. Finely chop up 2/3 of the basil and all the pine nuts.

5. Mix the basil and pine nuts with the creme fraiche.

6. Mix in the parmesan and a 1/4 teaspoon of salt.

7. Heat 1/2 tablespoon of olive oil in a non-stick pan on a high heat.

8. Cook courgette for 4-5 minutes until brown then put to one side.

9. Cook panchetta for 2 mins in 2 teaspoons of olive oil until crispy and add cherry tomatoes for another 4 mins then put to one side.

10. Fry the gnocchi in 2 teaspoons of olive oil for 8 mins until crispy around the outsides.

11. Add 2 handfuls of spinach to the gnocchi and stir together until the spinach wilts.

12. Finally mix in the creme fraiche pesto, courgette, tomato and panchetta and garnish with the remaining basil.

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