I’m at it again, mixing Greek yogurt into places where it doesn’t belong. Or maybe I’m just uncovering places where it does belong? This time I made gnocchi and they turned out great! It didn’t hurt that I tossed them in my homemade pesto with crushed red pepper (I have a serious weakness for fresh pesto).
But whatever sauce of choice you use, these gnocchi will happily join the party.
In other news, I have submitted my second first author paper to be published! Hopefully this one will go through easier than the first one (which was conditionally accepted with the final revision is to be submitted soon).
You cannot PubMed me just yet but I will let you know as promised. Once one of these babies goes to print, it will definitely strengthen my CV for this whole job hunt thing.
Two years ago: Cajun Chicken Alfredo Pizza
Three years ago: Black Cherry Vanilla Almond Smoothie
GREEK YOGURT GNOCCHI WITH SPICY PESTO
Serves 4
Ingredients:
1 cup plain Greek yogurt (I used 2% Chobani)
1 egg, lightly beaten
1/2 cup freshly grated Parmesan
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1-1/2 cups all-purpose flour
1/4 cup prepared pesto
1 tsp crushed red pepper flakes
Directions:
- In a large bowl, blend together the Greek yogurt, egg, Parmesan, garlic powder, salt, and pepper. Mix in 1 cup of the flour. Add additional flour if needed to form a soft dough.
- Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into 1/2-inch-thick ropes. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.
- Bring a large pot of lightly salted water to a boil. Add gnocchi in four batches, boiling until they float to the surface, 1 to 2 minutes. Remove using a slotted spoon. Repeat with remaining gnocchi.
- Reserve 1/4 cup of the pasta cooking water and discard the rest. In the same pot, add the pesto and red pepper flakes. Add cooking water to reach desired consistency. Add cooked gnocchi and toss to coat. Serve!
Source: Adapted heavily from Allrecipes.com.
13 comments
[…] Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto […]
These Greek Yogurt Gnocchi have become a family favorite. I serve them with homemade spaghetti sauce. I wish I knew how many calories are in a one-cup serving.
So happy to hear that! As for the nutritional info, there are websites out there where you can plug in the ingredients and it will convert. Here is one of many I found when Googling – https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made these gnocchi today! I am used to making them with potato or ricotta.
The yogurt is a nice change and very light and delicious.
I also added some herbs de provence!
Excellent! I
I halved the recipe and it was plenty for two people.
Oh what a great idea to add herbs de provence! So glad you enjoyed them, thank you for the feedback.
Mixing Greek yogurt with an Italian dish…very pan-Mediterranean (is that a word? if not, it should be…)! Looks tasty.
ooooh what a cool idea!!! This looks amazing-loving that you put greek yogurt in gnocchi!!!
I wish I had the motivation to knock gnocchi off my to do list. This sounds awesome. Love the greek yogurt where it doesn’t belong. Love the pesto. Dig the meal.
I love making gnocchi! I need to work on making other pastas more often though since I have the pasta roller attachments and the ravioli press.
Great idea to make gnocchi with Greek yogurt! And crushed red pepper flakes in pesto?! Yum!
WOOHOO on the paper!! That is awesome. But always such a stressful experience.
Greek yogurt totally belongs in gnocchi…I mean look at how good these look!
You can make this one for us when you are here. Only you have to leave out the red pepper.
This sounds great! Such a fabulous dinner recipe!