Mozzarella Gnocchi With Pesto

  • Difficulty: Medium
  • 4 hours and 20 minutes
  • 4 servings

Don’t be deterred by the apparently long cooking time, here. It’s actually 20 minutes preparation and 4 hours refrigeration. So, it’s easy but be patient. This is Italian, but still, it is low-carb stuff. Make your gnocchi from organic mozzarella and eggs. Also, make your own pesto sauce. It’s easy as pie and you even add your own touch to it.

Ingredients Needed for Mozzarella Gnocchi With Pesto

    1 cup fresh basil, chopped
    1 brazil nut
    2 garlic cloves, crushed
    2 tablespoons of roasted pine nuts
    3 tablespoons of extra virgin olive oil
    2 tablespoons of organic parmesan, grated
    4 cups of organic low moisture mozzarella, grated
    5 egg yolks
    1 teaspoon ghee
    5 cherry tomatoes, halved

How to Make Mozzarella Gnocchi With Pesto

  1. Add the basil, the Brazil nut, crushed garlic, pine nuts, olive oil, and parmesan to a blender. Season with nutmeg and blend until smooth. Set aside.
  2. Add the mozzarella to a bowl and microwave for 1 minute.
  3. Add the egg yolks and mix until even using a spatula.
  4. Transfer the mozzarella-egg mixture to the work surface on a parchment paper sheet. Give it a cylindrical form and wrap it with the sheet. Refrigerate for 60 minutes.
  5. Remove from the fridge, unwrap it and slice it. Freeze for 3 more hours.
  6. Heat the ghee in a skillet over low heat. Add the frozen cheese slices and pesto. Stir them in. Add the cherry tomatoes and saute for 2-3 minutes.

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