Gnocchi from polenta to pesto rosso. Vegetarian recipe

This recipe comes from the Torres brothers. They are some polenta gnocchi that I saw preparing on their television program recently, so I have encouraged them to do them even if they were tuned. My version: polenta gnocchi with pesto Rosso.

I have followed in his footsteps for the polenta base, but I have adapted the sauce to my tastes. The result has fascinated me and this gnocchi from polenta to pesto Rosso have taken zero commas to take a place in my recipe book. This is a vegetarian recipe in which carnivores are not going to miss the meat. I can guarantee it and here I leave it for verification.

Ingredients

For 2 persons
  • Vegetable broth500 ml
  • Quick pole250 g
  • Grated Parmesan cheese50 g
  • Pesto rosso40 g
  • Sour cream (or crème frâische)20 g
  • 100 ml of water
  • Cherry tomato8
  • Garlic cloves1
  • Extra virgin olive oil
  • Dried oregano (optional)
  • Salt
  • Ground black pepper

How to make gnocchi from polenta to pesto Rosso

Difficulty: Easy
  • Total time30 m
  • Elaboration15 m
  • 15 cooking

Heat the broth in a large saucepan, with a teaspoon of salt and a little pepper. When it starts to boil add the polenta and cook for 5 minutes, or the time indicated by the manufacturer, without stopping moving. After the time, remove from heat and add grated Parmesan cheese. Mix and cool by spreading on a square tray.

When the polenta has been tempered, we cover the tray with plastic wrap and put it in the fridge for a couple of hours to cool completely and take the body . Once ready, we cut into strips and then into cubes. We reserve

Heat a little extra virgin olive oil in a pan, peel and chop a clove of garlic and sauté it over low heat. We wash the cherry tomatoes and prick them with a skewer so that they do not burst when they come in contact with the heat. We add them to the pan and sauté them for about five minutes. We withdraw

In the same pan, we heat the pesto Rosso, half of the sour cream and the water. We add the polenta gnocchi and stir so that they are impregnated well with the sauce while we heat them for about five minutes. Served with cherry tomatoes and a sour cream quenelle, sprinkled with oregano and grated Parmesan cheese.

With what to accompany the polenta gnocchi to pesto Rosso

These pesto Rosso polenta gnocchi are an excellent unique dish with which to solve a meal quickly. Slightly more consistent texture than potato gnocchi is very pleasant on the palate, especially because of the softness of the sauce. They like everyone, so they are a perfect solution when there are vegetarians among diners.

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