Water parsley pesto nocchi using fragrant water parsley
It's used in a variety of soup dishes Korea's hub, "MINAlee" Using the fragrant water parsley I made pesto! If you mix pesto on top of the gnocchi Scented water parsley pesto nocchi is complete
2 serving
Within 60 minutes
만개의레시피
Ingredients
  • water parsley
    100g
  • Garlic
    2ea
  • pine nut
    35g
  • Parmesan cheese
    35g
  • olive oil
    1/2paper cup
  • Salt
    1/4spoon
  • Potato
    3ea
  • Butter
    40g
  • almond powder
    45g
  • Salt
    little
  • Young squash
    1/4ea
  • King oyster mushroom
    1ea
  • Garlic
    4ea
  • olive oil
    2spoon
  • Salt
    little
  • ground pepper
    little
Video
Cooking Steps
STEP 1/8
Put salt in a pot of water and boil the potatoes.
STEP 2/8
Mash the boiled potatoes, add butter, almond powder, and salt, and mix them well to make a circle.
STEP 3/8
Grease a heated pan with olive oil and bake the gnocchi until golden.
STEP 4/8
[MINA's pesto] Prepare water parsley by slicing it.
STEP 5/8
Grind all pesto ingredients except water parsley in a food processor, then add water parsley and grind.
STEP 6/8
Cut zucchini and pine mushrooms into bite-sized pieces, and slice garlic.
STEP 7/8
Grease a heated pan with olive oil, stir-fry garlic, zucchini, and saesongi mushrooms, and season with salt and pepper.
STEP 8/8
When the vegetables are cooked, turn off the heat and mix them with 4 spoons of roasted gnocchi and water parsley pesto.
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