Gnocchi in Creamy Basil Sauce

Gnocchi, a variation of pasta; is generally made from semolina and potato flakes. This dish is eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta.

Gnocchi is generally home-made in Italian and diaspora Italian households. They may also be bought fresh from speciality stores. In supermarkets, industrially produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include melted butter (sometimes fried butter) with sage, pesto, and various sauces.

Here is the recipe of a platter of petite, potato pillows coated with glistening flecks of basil cream sauce and veggies.

Ingredients

Gnocchi 1 lb store bought, frozen

1/2 cup Allpurpose flour/Maida

2 tbsp. butter

1 cup thin slices of vegetables (carrots, mushroom, broccoli, colored cauliflower)

1/2 cup onion and peppers, sliced thinly

2-3 cloves of garlic, cut finely

8-10 basil leaves crushed with little water

1 cup milk

Shredded cheese

Salt, oregano and other herbs

Parmesan cheese and herbs to garnish

Method

Boil water in a large saucepan, add a pinch of salt to the water. Once the water boils, drop in the gnocchi. In a couple of minutes the gnocchi will rise to the surface of water, it is time to turn the gas down. Remove the gnocchi from water and cool it.

Par boil the vegetables one after the other in boiling water with some salt and keep them aside.

In a saucepan, melt butter. Once the butter is melted, add garlic and sauté till it is brown. Add the onions and peppers, sauté till they are partly cooked.

Now add the allpurpose flour and let it cook for a minute or two. Whisk vigorously to ensure lumps do not form.Once the flour begins to brown, add milk to it slowly, mixing and ensuring no lumps form. Add the cheese in and whisk till a thick sauce forms. Now add the boiled vegetables, basil extract and seasonings. Lastly, add in the boiled gnocchi and mix well.

Garnish with fresh herbs and Parmesan cheese and enjoy with garlic bread.