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Gratineed Farina-Pesto Gnocchi

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Ingredients
  Whole milk 4 Cup (64 tbs)
  Salt 3⁄4 Teaspoon (Adjust Quantity As Per Taste)
  Cream wheat 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 3 Tablespoon
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs), divided (1/3 Cup Plus 1/3 Cup)
  Grainy mustard 1 Tablespoon (Such As Moutarde De Meaux)
  Freshly ground pepper 1⁄2 Teaspoon (Rainbow / Black)
  Garlic clove 1 Medium, peeled
  Packed basil leaves/1/4 cup dry basil and 1/2 cup packed spinach leaves 1 Ounce (1 Cup, Fresh)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Pine nuts/Walnuts 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
Directions

To Make Cnocchi in Microwave: Pour milk into a 3 to 4-quart micro-wavesafe bowl or casserole.
Whisk in salt and farina.
Cover with plastic wrap and microwave on high (100%) for 13 to 18 minutes, stirring well every 4 minutes, until the mixture is very stiff and a wooden spoon stands up straight.
Stir in butter, 1/3 cup parmesan, mustard, and pepper.
To Make Gnocchi on Stove: In a heavy large saucepan over medium heat, bring milk to a simmer.
Lower the heat, add salt, and slowly pour in the farina in a slow, steady stream, whisking constantly to avoid lumps.
Continue to cook, stirring vigorously over medium-high heat, until the mixture comes to a boil.
Continue cooking and stirring for another 3 to 5 minutes until the mixture is very thick and the sides pull away from the pan.
Remove from heat and stir in butter, 1/3 cup parmesan, mustard, and pepper.
Butter or spray a rimmed 15 1/2 X 10 1/2 X 1-inch baking sheet (jelly-roll pan) and spread mixture into a 10 X 12-inch rectangle about 5/8 inch thick.
Cover with foil, cool to room temperature and refrigerate for at least 1 hour.
Gnocchi may be refrigerated up to 3 days or frozen up to 1 month.
Defrost covered in refrigerator.) To Make Pesto: In a food processor with the metal blade, process garlic until minced.
Add basil, 1/4 cup parmesan, and nuts and pulse until ground.
Add olive oil and salt and process until pureed.
Makes 1/2 cup sauce.
(Pesto may be refrigerated up to one week or frozen.) To Assemble: Up to 8 hours before serving, butter or spray a rimmed baking sheet or gratin dish.
Spread top of gnocchi with pesto and sprinkle with remaining 1/3 cup parmesan.
Cut into 2-inch squares with a knife or into other shapes with a cookie cutter.
Place close together or slightly overlapping in prepared pan.
(Gnocchi may be refrigerated covered with foil up to 8 hours.
Remove from refrigerator 1 hour before baking.) To Bake: Preheat oven to 450°F.
Bake, uncovered, in middle or upper third of oven for 15 to 20 minutes, or until lightly golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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