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The Eclectic Kitchen - Crystal Cartier

food photographer los angeles specializing in food and people photography

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Gluten-Free Gnocchi with Pecan Pesto and Roasted Broccolini

November 1, 2017 by Crystal 1 Comment

gluten-free gnocci with broccolini and pecan pesto

I’ve missed Gnocchi big time. Pasta was never a great love of mine, but gnocchi and I had a thing going on. Besides bread, it is my most mourned food since going gluten free years ago. Honestly, I’ve not yet been ambitious enough to try to hand at homemade gluten-free gnocchi but finally found a crazy delicious packaged rice and potato GF gnocchi. This isn’t a sponsored post, just one gluten-free chica helping another out! I’ve used them boiled, bake and pan fried and have never been disappointed. I’m so freaking glad I found them!

This is one of my toddler’s favorite dishes. She says gnocchi are “fluffy ‘ronis (as in macaroni)” and I totally agree. She houses the broccolini as well and she’s just fine licking the pesto “sucker” style from a spoon. It’s rich and nutty with a different texture than traditional pesto and keeps in the fridge well. I throw it on everything from eggs to sandwiches to grilled corn! You can’t go wrong!

Roasted broccolini on a yellow plate

 

Gluten-Free Gnocchi with Pecan Pesto and Roasted Broccolini
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
This is one of my go-to week night recipes. It's full of flavor and crazy nutritious, not to mention it can be made in 20 minutes or less. It's a total winner!
Author: Crystal Cartier
Recipe type: Entrée, Pasta
Cuisine: Vegetarian
Ingredients
  • 1 pound broccolini, washed and cut
  • oil olive to toss
  • salt and pepper
  • 1 package gluten-free gnocchi (I LOVE these GF gnocchi), boiled per directions
  • fresh parmigiano reggiano, shaved
  • 2 or so Tablespoons Pecan Pesto (recipe below)
Instructions
  1. Preheat oven to 400 degrees. Spread broccolini on baking sheet and drizzle with olive oil. Toss to coat then sprinkle with salt and pepper. Roast 10 minutes or so until desired doneness is reached.
  2. Boil gnocchi per package directions. Strain and return to pot.
  3. Toss gnocchi with Pecan Pesto. Add roasted broccolini and toss well to coat. Add more pesto if necessary. Plate and top each dish with shaved parmigiano reggiano.
3.5.3229

Fresh and Easy Pecan Pesto
 
Print
Prep time
5 mins
Total time
5 mins
 
Easy, fresh and flavorful pecan pesto to liven up any dish!
Author: Crystal Cartier
Recipe type: Sauce
Cuisine: Vegetarian
Ingredients
  • 2+ cups fresh basil, roughly chopped
  • ½ cup pecans OR ¼ cup pecans + ¼ cup pine nuts
  • ¼ cup parmigiano reggiano
  • ⅓+ cup extra virgin olive oil, or enough to reach desired consistency
  • 1 clove garlic
  • ½ teaspoons salt
Instructions
  1. Blitz all ingredients in blender until smooth. Add oil until desired consistency is reached. Jar and refrigerate. This keeps well in the fridge.
3.5.3229

ENJOY!!!

gluten-free gnocci with broccolini and pecan pesto

 

 

Filed Under: entrées, gluten-free, healthy, recipes, sides, vegetarian Tagged With: gnocchi, pasta

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  1. The Best Basil Pesto says:
    February 5, 2019 at 9:35 am

    […] shot so I just had to share it! I use this basil pesto on almost everything from sandwiches to my gluten-free gnocchi with pesto and roasted broccoli. Keeping this pesto on hand makes a quick weeknight dinner just minutes […]

    Reply

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