Gnocchi with Wild Herb Pesto
Ingredients
- For the gnocchi
- 800 grams starchy potatoes
- salt
- 150 grams Pastry flour
- 2 eggs
Preparation steps
Rinse the potatoes and cook in boiling salted water for 30 minutes. Drain and peel the potatoes.
While still warm, pass the potatoes through a ricer. Mix with the eggs and flour to form a smooth dough. Season to taste with salt. Divide the dough into finger-thick rolls, then cut into 1 cm (approximately 1/2 inch) long pieces. Indent the gnocchi with the tines of a fork. Let rest on a floured kitchen towel for 1 hour.
Rinse and dry the herbs. Peel the garlic. Chop the garlic and herbs, then puree with the pine nuts. Mix in the cheese, then gradually incorporate the oil. Season to taste with salt and pepper. Blanch the tomatoes in boiling salted water. Peel and quarter the tomatoes, then remove the core and dice.
Add the gnocchi to a pot of boiling salted water. Simmer for 5 minutes over low heat for 5 minutes, or until they rise to the surface. Remove the gnocchi from the water using a slotted spoon. Drain slightly, and place on a warm plate. Mix with the pesto, diced tomatoes, and parmesan cheese. Garnish with the arugula and serve.
