Gnocchi with pesto and creamy turmeric sauce
Automatically translated from Romanian. See the Romanian original
Homemade gnocchi with pesto and a creamy sour cream sauce with turmeric and garlic—a colorful, quick dish for 3 servings.
Ingredients
Method
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Make the gnocchi exactly as indicated in the recipe, cutting them with the back of a knife for a nicer, rounded shape.
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For the turmeric sauce, sauté the garlic, then add the cream, turmeric, and salt.
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Simmer for 2-3 minutes over low heat, stirring occasionally.
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Remove from heat and let the sauce rest while you boil the pasta.
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Toss the pesto separately with the cooked pasta.
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Arrange on a plate as desired.
The story behind this recipe
A colorful and flavorful dish, yet quite easy to make. As it happens, I read today that in Rome, gnocchi is the dish of the day on Thursdays, so you have an extra reason to try this recipe.
For 3 servings you will need:
2 potatoes boiled in their skins
2 eggs
approx. 1 cup of flour
A pinch of salt
And another pinch of nutmeg
For the sauce:
2 large tablespoons of pesto
2 garlic cloves
2 tablespoons of cream (I use sour, but if you have sweet it's much better, and use about 200 ml)
1/2 teaspoon turmeric
Salt
Olive oil
Make the gnocchi exactly as described here.
Tips: To get a nicer, rounded shape, I recommend cutting the gnocchi with the back of a knife.
For the turmeric sauce, sauté the garlic, add the cream, turmeric, and salt. Leave for 2-3 minutes over low heat, stirring occasionally. Remove from heat and let it rest until you boil the pasta.
The pesto (which I had pre-made) is mixed with the pasta separately.
Arrange them on a plate however you like. I only gave one example.
Enjoy!
