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Kirsten Gilliam Show More Show Less 7 of8 Burrata with strawberry and prosciutto at Marmo, the modern Italian chophouse from Atlas Restaurant Group at Montrose Collective, 888 Westheimer.
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Kirsten Gilliam Show More Show Less 6 of8Ĭowboy ribeye (Prime 45-day dry aged) at Marmo, the modern Italian chophouse from Atlas Restaurant Group at Montrose Collective, 888 Westheimer. Kirsten Gilliam Show More Show Less 5 of8 Assorted pasta dishes, clockwise from top: Scarpinocc (ricotta-filled pasta with mushrooms and asparagus), squid ink campanelle, and rigatoni vodka at Marmo, the modern Italian chophouse from Atlas Restaurant Group at Montrose Collective, 888 Westheimer. Kirsten Gilliam Show More Show Less 4 of8Īssorted steak choices (Porterhouse, beef tenderloin, Cowboy Ribeye) at Marmo, the modern Italian chophouse from Atlas Restaurant Group at Montrose Collective, 888 Westheimer. Kirsten Gilliam Show More Show Less 3 of8ĭesign details of the main dining room at Marmo, the modern Italian chophouse from Atlas Restaurant Group at Montrose Collective, 888 Westheimer. Kirsten Gilliam Show More Show Less 2 of8Įggplant parmigiana and chicken parmigiana at Marmo, the modern Italian chophouse from Atlas Restaurant Group at Montrose Collective, 888 Westheimer. If you want more gnocchi then try my Pan-Fried Gnocchi with Spinach and Tomatoes, this is one of my favourites.The 42-ounce Prime dry-aged Porterhouse at Marmo, the modern Italian chophouse from Atlas Restaurant Group at Montrose Collective, 888 Westheimer. If you are looking for more quick and easy lunches then check out my Caprese Pasta Salad or my Artichoke & Olive Naan Pizza. Return to an empty pan with the reserved water and the pesto.
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Don't overcook the gnocchi - Once you have added the gnocchi to the boiling water, turn the heat down to a simmer and stir the gnocchi, wait for them to rise, give it a few seconds then remove with a slotted spoon to a bowl.Broccoli and green beans work really well here. Vegetables - This is is a very versatile recipe you can easily swap the peas or courgettes/zucchini for other vegetables.When you add the pesto it will turn the pesto into more of a sauce and it will help the sauce stick to the gnocchi. Don't forget the cooking water - This is really important, the cooking water will have some of the starch from the gnocchi.You can, of course, use store-bought pesto if you wish. Use my parsley pesto recipe - Any fresh pesto will give you great results, but if you can, I recommend using this pesto for the best results or my spinach pesto.Cheese - For serving, I add some grated pecorino to the finished dish, again optional but recommended.Pine nuts - I love to add some toasted pine nuts to this when I serve it, they are optional but recommended.Depending on the size of your courgette you may need more than one. Courgettes/zucchini - Look for smaller sized courgettes/zucchini, they will have the best flavour.Peas - Fresh or frozen is absolutely fine.Pesto - I use my own parsley pesto recipe, you can use basil pesto if you wish.You can, of course, make your own gnocchi if you wish. Gnocchi - For ease and speed I use store-bought gnocchi.Perfectly cooked fluffy gnocchi, I mean what's not to love about little potato dumplings?.Homemade parsley pesto really makes this a stand out dish.Quick and easy to make, this is ready in under 20 minutes and it's family-friendly.With fresh peas and griddled courgettes (zucchini) and that parsley pesto, this is one of our summer favourites. It's fresh and filling and is bursting with the flavours of summer. This pesto gnocchi is perfect for a quick summer lunch. You can, of course, use any pesto you like but I highly recommend trying my parsley pesto. This is one of my favourite ways to make the most of that pesto. If you've made my parsley pesto recipe and are looking for another reason to use it then this is for you. Deliciously soft gnocchi with homemade parsley pesto, peas, and griddled courgettes. Quick and easy to make this Pesto Gnocchi is ready in under 20 minutes.