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Mozzarella Gnocchi with Pesto

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.
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.

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Ingredients

1 cup fresh basil, chopped
1 brazil nut
nutmeg
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

Ingredients

Steps

1
Done

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
Done

Add the mozzarella to a bowl and microwave for 1 minute.

3
Done

Add the egg yolks and mix until even using a spatula.

4
Done

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
Done

Remove from the fridge, unwrap it and slice it. Freeze for 3 more hours.

6
Done

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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Nutritional Chart

561 kcal
Calories
33 g
Protein
43 g
Fat
12 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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