pistachio and cheddar cheese, walnut, Gnocchi Pesto Italian basil



 Pesto Ingredients

 1 box Italian basil

 2 tbsp walnuts

 1 tbsp pistachios

 1/2 cup cheddar cheese (shredded)

 2 cloves of garlic

 2-3 tbsp olive oil

 Gnocchi Pasta

 200 gr all-purpose flour

 100 gr water

 A pinch of salt

Boiling Pasta

 1 large pot (1 liter of water = 1 tbsp salt)

 1 tbsp salt

 1 tbsp olive oil


1 Wash the italian basil, then fry it without oil until it wilts

2 Grate the cheese, clean the garlic, prepare the nuts (you can replace the ingredients with leftover vegetables in your fridge!)

3 Add all + olive oil, then blend. Set aside

4 Combine flour, salt, and water (not too much, if 200 gr, start from 40 gr water) stir with a fork, until combined, if not enough water add a little bit, better less water than most. If it is combined, knead by hand until khallis (smooth outer shape), let stand in a closed container for 30 minutes (covered with an inverted bowl.

5 Then cut a bit, and roll it lengthwise, to make a threaded gnocchi shape, cut it into small pieces and thread it on the end of the fork (there's a video guys)

6 Bring water to a boil, in principle 1 liter of water + 1 tablespoon of salt, add 1 tablespoon of olive oil so it doesn't stick, when it's hot, boil it;  Stir so it doesn't stick until the pasta floats.  For doneness test, please cut into 2 pastas, make sure the color of the pasta between the outside and the inside is the same (pasta is cooked)

7 Pour into a plate then mix with the Pesto you made, mix well and the Gnocchi Pesto is ready to be served.  Well let me challenge you to make your version of pesto


How to roll Gnocchi pasta