Saturday, May 23, 2009
Potato Gnocchi with Spinach Pesto and Chicken
I figured out how to upload pictures from my digital camera which I have reluctantly decided not to hate, so I am including this recipe since it was the first dish I shot. I really like gnocchi, but find it bothersome to make, so I was pleased to discover vacuum packed gnocchi which is actually very good. Those family members and blog readers who have called me a "food snob", take note, I am using a super market product! I found the gnocchi in my local Stop and Shop. The brand name is Bellino, and they make a few things I like. If you can find it, do try it, but of course, I still believe home made gnocchi is preferable. Anyhow, I followed the package directions to make the gnocchi, and mixed it with a little of the cooking water with the pesto. Then, I topped the dish with some sliced chicken breast I had in my fridge. Here's my recipe for spinach pesto:
2 cups of chopped spinach leaves (packed)
1 cup of basil leaves (packed)
1 handful of pine nuts
1 clove garlic (sliced)
1/2 cup grated parmigiano
1/2 cup olive oil (or as needed)
a pinch of vitamin C powder
salt to taste
Using a food processor, load the spinach, basil, pine nuts and garlic into the work bowl. Pulse till all ingredients are incorporated. ( You may need to scrape down the sides of the bowl). Then add the cheese and process till smooth. Slowly, add the oil with the processor running till the mixture turns a lighter shade of green and flows evenly. Then add a pinch of vitamin C (to retain color) and taste for salt. Process for a few seconds longer.
Spinach pesto doesn't have the intense flavor of basil pesto which is preferred by some. You may also use 1/2 parsley and 1/2 basil, or add some sun-dried tomato (in oil) for a different taste. Walnuts can be substituted for pine nuts if they are difficult to obtain.