Gnocchi with Pesto Masterclass with Giuseppe Crupi

Giuseppe Crupi, Italian Recipe Masterclass, I Love Cooking Ireland

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Gnocchi with Pesto Masterclass with Giuseppe Crupi

In this instalment of our Chef Recipe Series with Giuseppe Crupi, he will showcase how to make gnocchi and pesto from scratch. This is another Italian classic that the whole family will love to make and of course to eat. Gnocchi is a great recipe to get kids involved with making as it is fun and easy to do.

You can catch up on Giuseppe’s previous episodes on how to make your own pasta with Giuseppe’s Pasta Masterclass over here and Tagliatelle all’Amatriciana here.

Make sure to subscribe to our YouTube channel to be the first to watch our series.

Gnocchi al Pesto

Serves 6

Ingredients for gnocchi:

  • 250 00′ flour
  • 1kg potatoes
  • 1 egg
  • Bunch of parsley
  • Salt & black pepper

Pesto genovese:

  • 200g basil
  • 1 clove of garlic
  • Extra virgin olive oil
  • 50g of pine nuts
  • 80g Parmesan cheese
  •  Salt

Method for gnocchi:

  1. Cook potatoes in boiling water for about 30 minutes without peeling (cooking time depends on the type and size, a rule for tasting cooking state is to stick a fork into one or two potatoes and if it goes easily, the potatoes are done).
  2. When ready, drain peel and mash them.
  3. Place the flour in a mound.
  4. Add potatoes, egg, salt, pepper, finely sliced parsley and mix all together.
  5. Don’t knead the dough too much, just long enough to blend all the ingredients.
  6. Cut a piece of the dough, sprinkle the working surface and your hands with flour and roll the dough into a long cylinder.
  7. Cut the cylinder into cubes.
  8. Place the gnocchi on a flat tray sprinkled with flour.
  9. If you want you can use a riga gnocchi (ridged paddle seen in the video at 5 mins). use your thumb to roll gnocchi to have ridges in the gnocchi. Alternatively you can use the back of a fork as seen in our video above).

Gnocchi al pesto:

  1. Combine the basil in with the pine nuts either using a pestle and mortar as Giuseppe has used in the video alternatively you can pulse a few times in a food processor. Add the garlic, pulse a few times more.
  2. Slowly add the extra virgin olive oil.
  3. Scrape down the sides of the food processor with a rubber spatula.
  4. Add the grated cheese and a pinch of salt. Pulse again until blended.
  5. Pesto can last in the refrigerator up to a week, and can also be frozen for later use.
  6. Bring water to a boil in a pot. Add salt. Gently drop the gnocchi in the boiling water.
  7. Melt the pesto with a spoon of boiling water in a big bowl
  8. Cook gnocchi until they float. Drain it and add it in the bowl
  9. Serve each portion dressed with a basil leave, few pine nuts, parmesan cheese and extra virgin olive oil.

About Giuseppe:

Giuseppe Crupi is the Director of Pinocchio Cookery School. After a 5-year research period in Trinity College in Dublin as an Engineer, he managed a language School and translation Company.

He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.

Pinocchio Cookery School has been featured in the Irish and Italian press and on the most popular radio and TV shows. Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.

About Pinocchio Cookery School:

Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.

The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.

The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.

Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.

“Here at the Italian School of Cooking we truly believe that  cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.

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Zucchini Pizza Veggie Bites | Dishin & Dishes

zucchini pizza veggie bites

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Today I am partnering up with Produce for Kids to feature a healthy recipe for kiddos featuring produce. As a super fan of vegetables I made these cute little Zucchini Pizza Bites.


Zucchini Pizza Bites




Then Mr. Wonderful and I ate two entire cookie sheets full of them for dinner.

Did I mention we are kids at heart?

when you make these, I’d like to encourage you to throw the kids into the mix and have them help you make these because, as we’ve found out with our own kids and grandkids, when kids help cook, they tend to be more adventurous to eat what they’ve helped cook!

  • The healthy eating-focused Produce for Kids® campaign with Homeland launches May 31 and will run through June 30. It will raise funds for Regional Food Bank of Oklahoma and offer Homeland shoppers healthy meal solutions, recipes and tips.
  • Since 2011, Produce for Kids has donated $89,291 to the Regional Food Bank of Oklahoma. With every $200 raised, it supports a child in the “Food for Kids” program for the entire school year.
  • The campaign is supported by five participating fresh fruit and vegetable suppliers, representing most major categories of fresh produce. Sponsors include:
    • Avocados from Mexico Mexican Hass Avocados
    • Delano Farms Company Table Grapes
    • Green Giant™Fresh Iceberg Lettuce
    • RealSweet® Vidalia® Onions
    • Victory Garden® Sweet Grape Tomatoes
  • In-store displays and signage, featuring the Produce for Kids and Regional Food Bank of Oklahoma logo will be displayed in Homeland produce departments next to products supporting the campaign.
  • Visit ProduceForKids.com/oklahoma for more information on how to support the campaign.
  • Visit com for more than 200 registered dietitian-approved and family-tested recipes, meal planning tools, grocery store specific campaign details, and healthy tips from real parents.
  • Follow Produce for Kids on Facebook, Twitter, Instagram, Pinterest and Snapchat (ProduceforKids) for more recipe ideas and healthy eating tips all year long.
  • Shoppers will be encouraged to share their own healthy recipes and ideas during the campaign using the hashtag #produceforkids.

Let me show you how I made these little cuties!

Start out by slicing two large zucchini into 1/4-1/2 inch rounds and laying them out, spaced out so the sides aren’t touching on a lined cookie sheet.


slice zucchini pizza bites


Now using a small teaspoon, spread about approximately 1/4 teaspoon of pesto each on one set of bites on one pan.


pesto on zucchini bites


Then spread 1/4 teaspoon of pizza sauce or marinara sauce on the other set of zucchini bites on the other pan.


spread marinara on zucchini bites


Next, sprinkle your choice of cheese on each bite. I used some leftover smoked Gouda on the pesto but mozzarella would be the obvious choice.


sprinkle cheese on zucchini pizza bites


Then I sprinkled some crumbled feta on each marinara topped bite on the other pan.  Cheddar or pepper jack would be some other fun choices! And oops! I forgot a picture!

Now on to the toppings.  I thought funny faces on these little bites would be fun so I looked in my produce drawer for some options.

These tri-colored sweet peppers would be perfect.


Photo Jun 27, 3 26 07 AM


I sliced them in half long ways and then sliced them into little half rings which would be perfect for little mouths, or flower petals or whatever.


Photo Jun 27, 3 27 00 AM


Other options I used were sliced black olives, chopped mushrooms, mini pepperoni’s and chopped broccoli and, as an afterthought later, I added some torn kale leaves because I have LOADS of it in my garden.


zucchini pizza bite toppings


Then the fun began!

Can I just say that I really got playful with this and was actually laughing to myself while creating some of these faces?

Broccoli became hair on this guy while black olive slices became his eyes and I stuck on a mushroom nose.


Zucchini Pizza Bite funny face 1


This guy was just a straight-up smiley face!


Pizza zucchini bites 2


And you HAVE to have a pepperoni bite in there because …it’s a classic.


Photo Jun 27, 3 38 15 AM


This one became a flower.


Photo Jun 27, 3 38 55 AM


This is big eyes and a big nose guy!


Photo Jun 27, 3 40 12 AM


And with red hair.

 

And a 

Photo Jun 27, 3 40 50 AM


And this one looks like a kid with a mohawk!


Photo Jun 27, 3 44 57 AM


You could go on and on with these.


Photo Jun 27, 3 46 39 AM


How about a clown with kale hair?


Zucchini Pizza Veggie Bites


Now you’ll need to pop them into the oven at 350º for ten minutes. You want the zucchini cooked but not mushy and the cheese to be melted.


Zucchini Pizza Bites Pesto


And let the kids dig in…or the adults…which is what we did!

 


pizza zucchini vegetable bites


After all that work, these lasted about 3 minutes.


Photo Jun 27, 4 18 04 AM


 

Zucchini Pizza Bites

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Print Recipe

  • 2 large zucchini, sliced 1/4-1/2inch thick
  • 1/4 c. pizza or marinara sauce
  • 1/4 c. basil pesto
  • 1/4 c. shredded mozzarella cheese
  • 1/4 c. feta cheese, finely crumbled
  • sliced black or green olives
  • 1 T. each sliced colored peppers
  • 2 broccoli florets, chopped
  • 1 kale leaf, torn into small pieces
  • 1 button mushroom chopped
  • 2 T. mini pepperonis
  • Slice zucchini and lay spaced out on parchment paper lined cookie sheets
  • On one cookie sheet dollop 1/4 t. basil pesto on each zucchini and spread almost to edges
  • On 2nd cookie sheet dollop 1/4 t. marinara or pizza sauce on each zucchini and spread almost to edges
  • Sprinkle with cheese of choice
  • Use remaining veggies and pepperoni to make cute funny face or designs on each pizza bite
  • Bake for 10 minutes or until zucchini bites are softened (but not mushy) and cheese is melted.
  • Other topping ideas:
  • Crumbled sausage or turkey sausage
  • Crumbled hamburger or ground turkey
  • Bacon bits
  • carrot matchsticks
  • roasted red peppers, chopped
  • sun-dried tomatoes
  • chopped garlic
  • Smoked gouda cheese, shredded
  • shredded cheddar cheese
  • The possibilities are endless!
  • 7.8.1.2

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    https://www.dishinanddishes.com/zucchini-pizza-veggie-bites/


    Zucchini Pizza Veggie Bites Final




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