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)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

BARTENURA GNOCCHI

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

Be the first to know - Join our Facebook page.


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.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR