This plate of Gnocchi With Thai Pesto was apart of my submission to IL Desco’s Italian Dinner Competition.
The competition post is here.
Winter is coming. My garden, although once vibrant green, is now taking on a more…brown and black color. Not pretty. The bugs that once took delight in eating my plants have taken their free loading selves elsewhere. I needed to do something before they wilted into nothingness. I needed to make pesto. A lot of pesto. If my herb garden was gonna go out…they where going to go out in a blaze of glory!
As for the gnocchi part of the dish. I needed a way to deliver the pesto into your mouth that wouldn’t take away from the freshness of the herbs. Enter the pillow like texture of the gnocchi.
Both Gnocchi and Pesto are Italian. Mine is Thai. Few reasons for this.
- My normal basil plant had fell ill and passed away from the unrelenting cold. Thai basil was still alive though.
- I had to make this dish match the theme of my competition dinner. Which was “Italian Inspired” but “Thai Executed.”
- I’m dating a Thai woman and have since lost all free will to make my own decisions (JK…but not really).
Let me explain the two components to this dish.
- Gnocchi: An Italian pasta that is made from potatoes, flour and eggs. Super light with mini crevasse that hold the accompanying flavors.
- Pesto: An Italian sauce that traditionally consists of grounded basil, garlic and pine nuts that is then blended with Parmesan and olive oil.
For my recipe, I stayed true to the gnocchi but gave the pesto a Thai flavor profile by changing just about…everything. After that, I just mixed them together and Ta-Da! Gnocchi With Thai Pesto! Oh ma Gawd…So freakin good!
Ok, now here is where I’m going to be upfront with you guys. The pesto was easy to make. You put everything in a food processor. Turn it on. Done. The gnocchi however…not so much. It wasn’t hard but did take a little bit of time. Delicious but again…took some time. I have never bought the pre-made ones from the super market but if you have and are ok with it then I say go for it. However, if it is not fluffy and doesn’t almost melt in your mouth…then you need to make this. Or, just make the pesto and slap it on anything you please!