Potato gnocchi with raw elephant garlic pesto is one of those dishes I prepare when I want to serve something quick yet full of flavor. The elephant garlic, with its sweeter and milder taste compared to common garlic, becomes the star of a creamy and irresistible pesto, perfect for enveloping the softness of the gnocchi.
A simple and genuine dish, that smells like home and always wins everyone over. I can’t wait to hear if you’ll try it too.
Anna-lappetitovienmangiando
If you like gnocchi, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz potato gnocchi
- 5 oz elephant garlic
- 1/4 cup pine nuts
- 3/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- to taste salt
- to taste chopped parsley
- 1 1/2 tbsp extra virgin olive oil
Tools
- 1 Chopper
- 1 Non-stick pan non-stick
- 1 Saucepan
Preparation
Peel the necessary elephant garlic, chop it into pieces and place it in a chopper.
Add the pine nuts, grated Parmesan, 1/4 cup of extra virgin olive oil, and blend until a cream forms, but it doesn’t have to be overly smooth (adjust to taste).
Put the blended mixture into a non-stick pan, add the rest of the extra virgin olive oil, season with salt, and sprinkle with chopped parsley. Boil water in a saucepan and cook the gnocchi.
Toss them in the pan and mix well with the cream. Sauté them for a few seconds, just enough to maintain the gnocchi’s heat. If necessary, add a little cooking water if the sauce is too thick.
Serve the Potato Gnocchi with Raw Elephant Garlic Pesto immediately.
Storage, Tips, and Variations
Raw elephant garlic pesto can be stored in the refrigerator, covered with a bit of oil for 2-3 days.
It can also be frozen in ice cube trays and thawed as needed.
The gnocchi, once dressed, should be eaten immediately to maintain their texture but can be stored in the fridge for a day. Remember to put them in an airtight container, preferably glass or ceramic.
Pine nuts can be replaced with walnuts or almonds for a more rustic flavor.
If you want a fresher touch, add a few basil leaves to the pesto.
For an even milder taste, mix a spoonful of fresh ricotta into the sauce.
FAQ (Frequently Asked Questions)
Is raw elephant garlic pesto easy to digest?
Yes, elephant garlic has a much milder taste than regular garlic and is easier to digest.
Is it also good with dry pasta?
Yes, raw elephant garlic pesto is perfect with spaghetti, penne, or trofie.
Can I prepare it in advance?
Yes, it remains great if stored in the fridge for 2-3 days in a jar covered with oil.
Can I freeze the pesto?
Absolutely, just portion it into cubes and store it in the freezer.
