- Recipes Home
- Interest Groups
Gratineed Farina-Pesto Gnocchi Recipe
|Whole milk||4 Cup (64 tbs)|
|Salt||3⁄4 Teaspoon (Adjust Quantity As Per Taste)|
|Cream wheat||1 1⁄2 Cup (24 tbs)|
|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)|
Serving size: Complete recipe
Calories 3044 Calories from Fat 1578
% Daily Value*
Total Fat 180 g277%
Saturated Fat 69.5 g347.6%
Trans Fat 0 g
Cholesterol 287.8 mg
Sodium 3872.5 mg161.4%
Total Carbohydrates 259 g86.3%
Dietary Fiber 12.4 g49.7%
Sugars 50.6 g
Protein 107 g213.7%
Vitamin A 81.3% Vitamin C 11.7%
Calcium 316.4% Iron 441.4%
*Based on a 2000 Calorie diet
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.