GNOCCHI WITH PESTO(SAUTEED WITH ASPARAGUS AND MUSHROOM)

"Gnocchi" is an Italian name for a variety of thick, soft noodles or dumplings. The smaller forms are called gnocchetti. If the gnocchetti are red in color then tomato is added, if they are green spinach is included. Here I have used potato Gnocchetti.

They are widely available as dried, frozen, or fresh in vacuum sealed packages in Supermarkets and Italian specialty stores. Classic accompaniments of gnocchi include Tomato sauce, Pesto. Either ways it tastes wonderful with pesto or marinara sauce. Our choice of gnocchi with pesto and sauteed asparagus, mushroom is here ....And I used Potato Gnocchetti.

Cooking Gnocchi :

Remove from the pack, pour the gnocchi in boiling salted water. Boil for 2 -3 minutes or until gnocchi float to the top, drain and keep aside.

Ingredients for Pesto :

Basil - 1 handful
Almonds - 1 tbsp + 1 tbsp( Roasted and reserve 1 tbsp for garnishing)
Lemon juice - 1/4 tbsp
Pepper - as required
Garlic - 1 pod
Salt - as needed
Olive oil
Parmesan cheese - 1 tbsp
Asparagus - 5 to 8 (trim the edges, wash and chop to 2 inch)
Mushroom - 6 sliced
Gnocchi - 1 pack (1 lb)
Red chilli flakes - 1/4 tsp
Garlic 1 crushed for sauteing with asparagus and mushroom










Method :

1. Coarse run the first 5 ingredients in the blender or food processor.( don't make to paste its should be like coarsely powdered).
2. Saute the asparagus and mushroom in Olive oil, Red chilli flakes and olive oil by adding salt and keep it aside.
3. In the same pan add some olive oil, Cooked gnocchi give nice toss until slightly roasted by adding the pesto mixture.
4. Once it is done add the sauteed asparagus and mushroom. After quick tossing.
5. Transfer to the serving plate by adding the cheese and roasted almonds on the top.





Enjoy the taste of cheesy , crunchy, fresh gnocchi in every bite.............