Thursday, April 15, 2010

About last night's dinner?

l don't usually blow my own trumpet about my cooking.

But last night l cooked up a storm and l just had to
share this delicious recipe from last night's dinner.
I grabbed it from The Sunday Age last week
so some of you may have already seen it.

Parsley Pesto with Gnocchi

1 big bunch flat leaf parsley
- leaves washed, picked, dried and chopped1 bunch basil leaves
2 cloves garlic
pinch of salt120 ml extra virgin olive oil
freshly ground pepper
120g pine nuts, toasted
100g parmesan, grated2 cups potato gnocchi
40g butter
100ml thin cream
1 tbsp tiny capers

For pesto, combine parsley,basil, garlic & salt in a
food processor & pulse until the mixture resembles puree
Slowly add oil and season with pepper
Add 80g pine nuts & 80g parmesan & blitz quickly in pulses

Place in a clean jar
(if you drizzle a little oil on top it will keep for a up to a week)

Cook gnocchi in plenty of lightly salted boiling water
for 2-3 minutes until slightly puffed, drain & set aside
In a heavy-based pan over medium heat, combine butter, gnocchi & cream
Bring to the simmer & then add as much parsley pesto
as you would like - at least 2 heaped tbsp - & toss through
Add a handful of parsley & the capers, & serve with remaining pine nuts & parmesan

A delicious meal for all to enjoy.

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