Bartenura gnocchi with pesto or homemade marinara

Easy, delicious and filling--with your choice of sauces!

By GOURMETKOSHERCOOKING.COM
July 13, 2011 13:49
1 minute read.
Pasta dish

Pasta dish. (photo credit: MCT)

BARTENURA GNOCCHI

Prepare according to package instructions (Basically place cook in boiling salted water for 3-4 minutes).

Pesto
2 cloves garlic, crushed
2 cups packed, coarsely chopped basil leaves
Coarse salt
1/4 tablespoon pine nuts
1/2 cup olive oil

In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.

Homemade Marinara Sauce
10 vine-ripened tomatoes, cut in ½ inch pieces
4 shallots or 1 onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
½ red pepper, chopped
¼ cup sun-dried tomatoes in oil, chopped
2 teaspoons kosher salt
2 tablespoons red wine
¼ cup fresh basil, chopped

1. Heat the olive oil over medium-high heat in a sauté pan. Add the onions and cook for 5 minutes.

2. Add the red pepper and cook for 5 more minutes. Add the sun-dried tomatoes, garlic, and fresh tomatoes.

3. Turn down the heat and cook for approximately 20 – 30 minutes until all vegetables are soft and blended.

4. Add the kosher salt and red wine. Turn up the heat and boil the sauce for 2 minutes. Add the basil and turn off the heat and serve as a dipping sauce or add pasta and make into a meal.

This can be made 3 days in advance and kept in the refrigerator.


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