Name: Potato gnocchi with pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Potato gnocchi; 500 gram floury mashing potatoes, skin on; 1/2 cup finely grated parmesan; 1/4 teaspoon nutmeg; 1/2 cup plain flour, plus extra to dust; shaved parmesan, sliced bread, to serve; Pesto; 2 cup loosely packed basil leaves; 1/2 cup grated parmesan; 1/4 cup pine nuts; 1 clove garlic, chopped; 1/3 cup extra virgin olive oil

Potato gnocchi with pesto

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

Potato gnocchi

500 gram floury mashing potatoes, skin on

1/2 cup finely grated parmesan

1/4 teaspoon nutmeg

1/2 cup plain flour, plus extra to dust

shaved parmesan, sliced bread, to serve

Pesto

2 cup loosely packed basil leaves

1/2 cup grated parmesan

1/4 cup pine nuts

1 clove garlic, chopped

1/3 cup extra virgin olive oil

Method

1.Place potatoes in a large saucepan filled with water. Cover, bring to boil, cook, 20-25 minutes, until tender. Drain well.

2.Peel potatoes and push through sieve, mouli or ricer. Cool slightly. Stir in parmesan and nutmeg. Season to taste. Using hands, gently mix flour into potato mixture until just combined.

3.Line a tray with baking paper and dust with flour. Working in batches, scoop 1/4 of dough onto floured surface. Using floured fingertips, gently roll each into 1.5cm thick log. Cut into 1cm pieces, using a floured knife.

4.Roll each piece against back of a fork to create grooves. Gently transfer to tray.

5.Meanwhile, bring a large saucepan of salted water to the boil. Add half gnocchi to boiling water and stir once. Cook, 1-2 minutes, until gnocchi float on surface. Cook further 20 seconds. Remove with slotted spoon. Repeat with remaining gnocchi.

6.For pesto, combine basil, parmesan, nuts and garlic in a processor until well chopped. Add oil in a steady stream while motor is running. Toss pesto through hot gnocchi.

7.Serve straight away with extra shaved parmesan and bread, if you like.

Don’t be tempted add extra flour to your gnocchi, or it will become heavy and chewy.
Note

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Ingredients

Method

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