Gnocchi in Pistachio Pesto Sauce with Entrecôte

Serves: 2 People
Time: 30 Minutes Prep / 20 Minutes Cooking

Indulge in a delightful dinner that combines the richness Gnocchi in pistachio pesto sauce with a soft entrecôte steak (or go vegetarian and use a burrata instead of steak). This recipe is a true taste sensation and a treat for your senses.

Ingredients:

For the Gnocchi:

• 250g gnocchi (store-bought or homemade)
• 1 tablespoon olive oil
• A handful of fresh spinach leaves
• Salt and black pepper, to taste

For the Entrecôte Steak (Optional):

• 2 entrecôte steaks
• Salt and black pepper, to taste

For the Creamy Pistachio Pesto Sauce:

• 50g unsalted pistachios
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 50g Parmesan cheese, grated
• A handful of fresh basil leaves
• Freshly ground black pepper, to taste
• 100 ml Light cooking cream

Preparation:

For the Gnocchi:

1. In a large pot of boiling salted water, cook the pistachio gnocchi according to the package instructions until they float to the surface. This usually takes about 2-3 minutes.
2. Drain the cooked gnocchi and set them aside.
3. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the fresh spinach leaves to the pan and cook for 1-2 minutes until wilted. Season with salt and black pepper and at the light cooking cream.
5. Toss the cooked gnocchi in the spinach and garlic mixture. Keep warm while you prepare the sauce.

For the Entrecôte Steak:

1. Preheat your grill or grill pan to high heat. Season the entrecôte steaks with salt and black pepper on both sides.
2. Grill the steaks for about 3-4 minutes per side for medium-rare, adjusting the time to your preferred doneness. Remove the steaks from the grill and let them rest in aluminium foil for a few minutes before slicing.

For the Creamy Pistachio Pesto Sauce:

1. In a food processor, combine the unsalted pistachios, olive oil, minced garlic, grated Parmesan cheese, fresh basil leaves, and freshly ground black pepper.
2. Blend the ingredients until you have a creamy pesto sauce. You may need to scrape down the sides of the food processor and blend again to ensure a smooth consistency.

To Serve:

1. Plate the pistachio gnocchi and spinach mixture.
2. If desired, slice the grilled entrecôte steak and arrange it on top of the gnocchi. If you choose the burrata, then serve it on top of the gnocchi.
3. Drizzle the creamy pistachio pesto sauce over the dish.
4. Garnish with additional grated Parmesan cheese and fresh basil leaves.

Enjoy your Pistachio Gnocchi !

Whether you’re enjoying this dish with the succulent entrecôte steak or savoring the vegetarian version, the creamy pistachio pesto sauce and pistachio gnocchi make this meal an absolute treat. It’s a fusion of flavors and textures that will satisfy your cravings and leave you wanting more. Bon appétit!

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