Gnocchi with Pesto

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Gnocchi with Pesto
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram starchy potatoes
salt
1 egg
200 grams Pastry flour
Nutmeg
Pastry flour (for working)
2 handfuls Basil
1 garlic clove (peeled)
2 Tbsps Pine nuts (toasted)
40 grams grated Parmesan
100 milliliters olive oil
1 tsp lemon juice
freshly ground peppers
How healthy are the main ingredients?
potatoBasilParmesanPine nutssaltegg

Preparation steps

1.

Rinse the potatoes and cook in boiling salted water for 30 minutes, until tender. Drain the potatoes, dry slightly, and pass through a potato ricer. Mix the egg and flour to the potatoes, and season with salt and nutmeg. Knead the mixture until a smooth dough forms. Add enough flour so that the dough is no longer sticky. Roll the dough on a floured surface into finger-thick rolls. Cut the rolls into 1.5 cm (approximately 1/2 inch) long pieces. Indent with tines of a fork, cover with a kitchen towel, and let rest for 15 minutes. 

2.

For the pesto, rinse and dry the basil. Remove the leaves from the stems and place in a blender. Add the peeled garlic, pine nuts, parmesan cheese, and oil to the blender. Process until a thick pesto forms. Season to taste with lemon juice, salt, and pepper. 

3.

Place the gnocchi in boiling salted water. Simmer gently for 5 minutes until the gnocchi begin to rise to the surface. Drain the gnocchi, and add to a pan. Mix with the pesto and a little of the cooking liquid, and toss until combined. Arrange on plates and serve.