Gnocchi with Pesto - Fiver Feeds

Gnocchi with Pesto

It’s understandable that many of us buy readymade gnocchi – cooking it from scratch requires a bit of effort but it can be incredibly rewarding once you taste the difference. Making a pesto sauce to accompany it is the perfect starting point and once you’ve tried your very own gnocchi and pesto, you’ll be very reluctant to go back to the supermarket versions.

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Gnocchi with Pesto

Prep Time:

2hrs

Serving:

Serves 4 People

Cost:

£1.14 per Person

Difficulty:

Medium

  • Ingredients

    For the Gnocchi

    500g Maris Piper or King Edward Potatoes Floury Varieties
    2 Eggs
    200g Plain Flour
    ½tsp Freshly Grated Nutmeg
    Salt

    For the Pesto

    30g Pine Nuts
    20g Fresh Basil Leaves
    100g Parmesan Finely Grated
    2 Garlic Cloves Crushed
    100ml Good Quality Extra Virgin Olive Oil
    Salt
    Black Pepper

How to Cook

1. Heat up a large pan of salted water and boil the potatoes whole with their skins on until tender. This should take 30 minutes -1 hour depending on how large they are. They will be ready when you can easily slide a knife through them.

2. Drain and then peel whilst they are still warm (use a tea towel to protect your hands), then put through a sieve to mash them (they need to be as smooth as possible). Season with a pinch of salt and the nutmeg then leave to cool for about 15 minutes.

3. Once cooled, add one of the eggs and half the flour then combine to form a not-too-sticky dough. If you find it is getting ether too dry or too sticky, add the other egg or some more flour accordingly. Add more salt if required.

4. On a floured surface, roll out into a thick, slightly flattened sausage shape and cut into segments. Place each one a few inches apart on a separate floured surface. You can chill them or leave them to one side whilst you prepare your pesto.

5. Heat a small non-stick pan and toast the pine nuts for a minute until they start to brown.

6. Add them to a food processor along with the olive oil, basil, garlic, 75g of the parmesan and some salt and pepper. Whizz together until you have a smooth sauce.

7. To cook the gnocchi, heat a pan of salted water and carefully place each piece in the water once it has boiled. Simmer for two minutes or until they float to the top then carefully remove with a slotted spoon.

8. Heat the pesto in a separate frying pan and gently coat the gnocchi in the sauce for a minute. Serve topped with the remaining parmesan.



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