Jun 19

Jun 19 Gnocchi with pistachio pesto and lemon butter

Welcome back, today I have for you: a creamy pistachio pesto gnocchi with zesty lemon butter.

When it comes to Italian cuisine, the combination of flavors and textures is what truly sets it apart. Today, we're diving into a remarkable completely vegan dish that brings together the richness of pistachio pesto, the delicate lightness of gnocchi, and the zesty freshness of lemon butter. Each ingredient plays a crucial role in creating a symphony of taste that will transport you straight to the charming streets of Italy.

Let's start with the star ingredient: pistachios. These vibrant green nuts are not only packed with nutrients but also offer a creamy and slightly sweet flavor. When blended into a pesto, they lend a velvety texture and a rich, nutty taste to the dish. Pistachios add a touch of luxury to any recipe, and their inclusion in this gnocchi creation is no exception.

Next up, we have the humble potato. Which are used in the form of gnocchi here. Or you could make your own, if you have the time. Potatoes are the base gnocchi, providing the perfect canvas for the flavors to shine. They are cooked until tender, mashed, and then combined with a touch of salt and all-purpose flour. This simple combination results in soft, pillowy gnocchi that melt in your mouth.

To enhance the gnocchi further, we incorporate fresh basil and parsley leaves. Basil and parsley are herbs synonymous with Italian cooking and they add a refreshing and aromatic element to the dish. Its distinct flavors complements the creamy pistachio pesto beautifully, providing a delightful contrast that enlivens the palate.

No Italian recipe is complete without garlic. Its pungent and savory qualities add depth to the pistachio pesto, elevating it to new heights. Garlic is the secret ingredient that enhances the overall taste of the dish, ensuring that every bite is bursting with flavor.

As for the lemon butter sauce, it adds a burst of brightness and tanginess to the gnocchi. The zesty lemon zest and fresh lemon juice cut through the richness of the pistachio pesto, balancing the flavors and awakening the taste buds. The vegan butter brings a luscious and silky texture to the sauce, creating a luxurious coating that envelops each gnocchi.

In short, you just have to make this.

Serves 2 people

Ingredients

1 zucchini, cubed
2 garlic cloves, minced
5 tb of chopped parsley
5 tbs of chopped basil + extra for serving
250 gr of pistachios, unsalted
100-200 ml of olive oil
100 gr of vegan parmesan or 50 gr of nutritional yeast + extra for serving
300 gr of gnocchi, storebought or homemade
8 tbs of plant based butter
Juice and zest of 1 lemon
splash of vegan white wine

How to

Start by roasting the pistachios in preheated oven at 150°C for 5-10 minutes until slightly toasty. Set aside.
Heat up the olive oil in a pan and add the cubed zucchini. Shallow fry on low heat until slightly tender. Try to not brown the zucchini or the pesto will be brown too, and we want it to be green!
Once the zucchini is almost tender add 1 minced garlic clove and the chopped parsley.
Transfer the cooked zucchini to a blender along with the roasted pistachios (keep some pistachios as we will use them for topping the finished dish), vegan parmesan , basil and season with salt and pepper.
Blend until smooth. Set aside.
Make the lemon butter sauce by adding the butter to the empty pan of the zucchini.
Leave to melt on low heat then add the other clove of minced garlic.
Leave to fry for a minute until the garlic becomes fragrant but don’t let it burn!
Add the splash of wine and let it cook for another minute or so. Season with salt and pepper.
Bring some water to a boil and cook the gnocchi until they float.
Add some of the pesto with a ladle or two of gnocchi water in a pan over very low heat.
Add the cooked gnocchi and toss to coat every gnocchi in the creamy pesto sauce.
Serve with some more parmesan, chopped pistachios and fresh basil on top.