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
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
- 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.