Basil Pesto Gnocchi with Beans
8,8 / 10
Cannot be frozen.
1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula, 1 Grill pan, 1 Salad spinner, 1 Brush, 1 Sieve, 1 Citrus juicer
Wash the potatoes and cook in salted water for about 30 minutes, or until soft.
For the pesto, wash the basil and pat dry. Toast the pine nuts in a frying pan until golden brown, then leave to cool. Then puree (blend) the pine nuts with the peeled garlic, basil, grated lemon peel, Parmesan and a little olive oil. Keep adding olive oil until the pesto has a smooth consistency, but don't blend for too long or it will get too warm and could be bitter. Season to taste with salt.
Peel the potatoes and press through a potato ricer into a lightly floured bowl while still hot. (Alternatively mash with a potato masher and fluff up with a fork. )
Add the egg yolks and gradually knead in enough flour to produce a smooth homogenous dough. The amount of flour needed depends to a large extent on the type of potatoes used. The dough should not stick to your fingers when it is ready to shape. Season with a little salt.
To shape the gnocchi, divide the dough into 3-4 portions and roll each out to a finger-thick roll on a floured surface. Cut into pieces approximately 1.5 cm long.
Roll over the prongs of a fork and place on a lightly floured work surface.
In a large pan bring to the boil 2 litres of salted water. Put the gnocchi into the boiling water and cook very gently at a low temperature for about 4 minutes. Stir carefully from time to time so that the gnocchi do not stick together. As soon as the gnocchi float to the surface take out with a slotted spoon or skimmer and drain well.
Wash and trim the beans and blanch in salted water for 3-4 minutes. Take out with a slotted spoon, put into a bowl and mix with the pesto. Serve onto warmed plates. Toss the gnocchi briefly in 2 tbsp olive oil and put on top of the beans. Serve garnished with basil.