Gnocchi Pomodoro Panna Pesto

This is a copycat recipe of a fabulous gnocchi dish I got in a restaurant.

As I tasted this delish, I knew that in some way I would bring this to my family. Yes, the decision was right and it was a pleasure to see how much these gnocchi were appreciated.

• Servings: 4
• Time: 30mins if with ready made ingredients
• Difficulty: easy
• Print

Ingredients

Gnocchi

• Gnocchi according to my recipe (https://artandkitchen.wordpress.com/2015/02/02/gnocchi-di-patate-italian-potatoes-dumplings/) or store bough. About 125-150 g per person.

Tomato and Cream Sauce

• 2 tablespoon olive oil
• 1 small onion
• 1 1/2 cups chopped tomatoes (pelati are great as well) or passata)
• 1/2 cup heavy cream
• Salt and pepper to taste

Pesto (alternative store bough), you will need only a few teaspoons of pesto

• 1 cup basil leaves
• 1/2 cup heavy cream
• 1 garlic clove chopped
• 1 teaspoon salt

Additional

• Grilled vegetables, I used zucchini (optional)
• Cream of balsamic vinegar
• Parmesan cheese, thinly sliced, quantity to taste
• Herbs for decoration (optional)

Procedure

1. Prepare the gnocchi according to the recipe, but wail for cooking them
2. For the sauce: fry onions in olive oil until tender, add tomatoes, cream and blend shortly. Adjust to taste with salt and pepper. Keep warm.
3. For the pesto: blend together the ingredients.
4. Check you have the additional ingredients ready. I grilled the zucchini and arranged them on dishes and kept warm in the oven (80°C) until the gnocchi were done.
5. Boil the gnocchi, when they come to the surface they are ready.
6. Drain gnocchi and place them in a bowl. Add as mucho tomatoes sauce as you like and toss well.  You do not need to use all the quantity of tomatoes sauce, only to your taste.
7. Arrange the gnocchi on the plates drop 2-4 teaspoon of pesto around, drizzle some cream of balsamic vinegar, add some slices of parmesan cheese and decorate with herbs
8. Serve immediately still hot.

Author: https://artandkitchen.wordpress.com/

Orange Chocolate Mousse

It is super easy to prepare a decadent and excellent chocolate mousse. This basic recipe can be adapted to many liquor of your choice, but I found the combination of chocolate, amaretto and orange superlative especially if you have good quality oranges (I used Cretan oranges! ).

You may prepare the mousse the day before, but the quality of the eggs is very important and for safety reason I recommend not to keep this too long in the fridge. Depending on where you live and on the quality of the eggs you get, you should opt for the best safest quality and work properly (salmonella are not in the egg, but on the shell!) and if necessary buy pasteurized eggs.

If you are in the hurry, you may use ready-made whipped cream instead.

• Servings: 3-4
• Time: 20 min + chilling time
• Difficulty: easy
• Print

You need

Mousse

• 150 g chocolate, coarsely chopped
• 2 tablespoons amaretto liquor (or Grand Marnier or other liquor to taste)
• 2 tablespoons heavy cream
• 1 orange, finely grated zest
• 2 very fresh eggs, separated into whites and yolks

Topping

• 1/2 cup heavy cream
• 1/2 teaspoon powdered sugar
• Orange zest strips (fresh or candied)
• Shaved chocolate

Procedure

1. Place chocolate, amaretto and heavy cream in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir until the chocolate melted. Turn off the heat and let stand until lukewarm.
2. With the mixer, whip egg white until firm. Set aside.
3. Then with the mixer beat the yolks with the orange zest and add this mixture into the cooled chocolate cream, stir to combine.
4. Fold the whipped egg whites all at once into the chocolate mixture and refrigerate for approximately 4 hour or until set.
5. Just before serving beat the heavy cream with the powdered sugar.
6. Top the mousse with the whipped cream, the orange zest strips and the shaved chocolate.

Autor: https://artandkitchen.wordpress.com/