Gnocchi with homemade creme fraiche pesto. Homemade Italian potato dumplings (gnocchi) coated in rich pesto cream sauce. It was on this day that I ate one of the best meals of my life: gnocchi and pesto cream sauce. I was visiting one of my dear friends from college, who happens to live in our college town of Gainesville, Florida (Go Gators!).

Watch to learn not only how he makes these fluffy potato dumplings, but also how he makes a fresh basil pesto in one easy step! In this video, you'll see how to make homemade crème fraiche by simply combining heavy whipping cream and cultured buttermilk in a perfectly sterilized jar. The crème fraiche comes out of the fridge thick and creamy with a deep nutty flavor that goes so far beyond store-bought sour cream. You can cook Gnocchi with homemade creme fraiche pesto using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Gnocchi with homemade creme fraiche pesto

Prepare 1 cup of cherry tomatoes quartered.
You need 1 of courgette cubed.
It's 2 tbsp of grated parmesan cheese.
You need 1/2 bunch of fresh basil chopped.
It's 2 tbsp of chopped pine nuts.
You need 3 tbsp of creme fraiche.
Prepare 1/4 cup of panchetta cubed.
You need 3 cup of gnocchi.
You need 1 bunch of baby spinach.

Photo: iStockphoto. by Lynne Rossetto Kasper. Tasting of hazelnuts with a hint of tang, creme fraiche is France's favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream.. Homemade pasta - in one hour - with not too much of a mess.

Gnocchi with homemade creme fraiche pesto instructions

Chop cherry tomatoes into quarters.
Cube the courgettes.
Grate the parmesan cheese.
Finely chop up 2/3 of the basil and all the pine nuts.
Mix the basil and pine nuts with the creme fraiche.
Mix in the parmesan and a 1/4 teaspoon of salt.
Heat 1/2 tablespoon of olive oil in a non-stick pan on a high heat.
Cook courgette for 4-5 minutes until brown then put to one side.
Cook panchetta for 2 mins in 2 teaspoons of olive oil until crispy and add cherry tomatoes for another 4 mins then put to one side.
Fry the gnocchi in 2 teaspoons of olive oil for 8 mins until crispy around the outsides.
Add 2 handfuls of spinach to the gnocchi and stir together until the spinach wilts.
Finally mix in the creme fraiche pesto, courgette, tomato and panchetta and garnish with the remaining basil.

And covered in garlicky, cheesy asparagus pesto. It was never homemade in our house, but I still enjoyed it and it was the one thing I'd actually have tomato sauce with. Post tags are required for images Use only one of the following tags for Link posts: [Homemade], [I ate], [Pro/Chef], [Found] ,[Request/Discussion] ,[Misc]. The biggest hurdle with gnocchi is nailing the consistency of the dough. /r/creepy is it just me or is there a Zombie face in the pesto? Learn how to make decadent Crème Fraîche at home with our step-by-step instructions and recipe ideas.