Gnocchi with Green Beans and Peas

 

Gnocci Beans and Peas.

Sometimes the stars align, the planets seem benevolent and the sun shines, tonights dinner was one of those times and a huge huge thanks to Italy.

In a nutshell it was Gnocci, with a sauce of bacon, red onion, green beans, peas and pesto. And it was ripper.

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Pesto… Make your own

2 large bunches of basil all leaves stripped from the stems put into the bowl of a blender or if using a stab blender, into a deep bowl.

1/2 cup of very good olive oil

3 – 4 garlic cloves peeled and chopped, in the blender.

1/2 cup toasted pin nuts (please take the time to roast them, they taste better)

Blend until all is chopped and pureed, if necessary add a little more oil.

Stir in 1/2 cup grated parmesan

Stir in 2 tablespoons cream

Blend again. Add salt and pepper to taste.

Sauce

1 medium red onion sliced

2 or 3 anchovies

3 rashes of bacon diced into 1 cm wide strips.

1 tablespoon good EVO

Heat the pan, add the oil and then anchovies, bacon and onion. Fry slowly until the onion is cooked and the bacon done. Then add..

14 green beans topped and tailed and cut into 4 cm battons.

1 cup of frozen green peas

Continue to cook until the peas and beans are cooked aldente.

I use a gnocci I get from Mediterranean Wholesalers in Sydney Road Brunswick. I used one whole pack. I find it easier to cook the gnocci in a dish of boiling water in a frying pan, as it rises to the surface scoop it into the above sauce.

When all is scooped in, add enough pesto to make a decent sauce (about half).. Don’t cook it, it will split and the oil separate just stir it through.

I like a squeeze of lemon and some extra parmesan.

Delicious.

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~ by peterwatsonfood on April 11, 2016.

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