Creamy Red Pesto Gnocchi
This Creamy Red Pesto Gnocchi dish is a flavour explosion in every bite. And you'll have dinner on the table in 15 minutes!
Ingredients
- 450 grams fresh gnocchi homemade or store bought
- 400 grams lean ground pork
- 250 grams mushrooms torn (I use oyster mushrooms)
- 2 cloves garlic minced
- 60 millilitres dry vermouth or white wine
- 125 millilitres red pesto
- 2 egg yolks
- 2 tablespoons parmesan cheese grated
- salt to taste
- Parsley, arugula, or basil to garnish optional
Instructions
- Cook the gnocchi according to the package instructions. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, cook the ground pork over medium-high heat until browned, about 5 minutes.
- In the same skillet, add the torn mushrooms and the garlic and cook until tender, about 2 minutes. Deglaze the pan with a splash of dry vermouth, white wine, or water.
- Separate two eggs and put the yolks into a small bowl or measuring jug. Add the red pesto and the parmesan cheese, and whisk to combine. Slowly add 100ml of hot pasta water to the yolk and pesto mixture.
- Add the drained gnocchi to the skillet with the pork and mushrooms and stir to combine. Turn off the heat, add the yolky pesto mixture, and stir to incorporate.
- Adjust the consistency with more pasta water and adjust the seasoning by adding salt and pepper if needed.
- Serve with grated parmesan and fresh herbs, if desired.
Nutrition
Calories: 776kcalCarbohydrates: 88.8gProtein: 46.8gFat: 23.2gSaturated Fat: 3gCholesterol: 131mgSodium: 1576mgPotassium: 15mgFiber: 11gSugar: 4.4gCalcium: 125mgIron: 9mg
Tried this recipe?Let us know how it was!