Potato Gnocchi with Pesto

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

Ingredients

for
4
For the gnocchi
800 grams starchy potatoes
150 grams Pastry flour
1 egg
salt
Nutmeg
Pastry flour (for working)
For the pesto
60 grams fresh Basil
2 garlic cloves
3 Tbsps Pine nuts
80 milliliters olive oil
40 grams freshly grated Parmesan
Sea salt
Basil (for garnish)
freshly grated Parmesan (to sprinkle)
How healthy are the main ingredients?
potatoBasilPine nutsParmesaneggsalt

Preparation steps

1.

For the gnocchi, rinse the potatoes and boil in salted water for 30 minutes until soft. Drain and peel the potatoes, and let dry slightly. Pass through a potato ricer, then mix with the flour and egg. Season to taste with salt and nutmeg. Knead until a smooth dough forms. On a floured work surface, roll the dough into several 1.5 cm (approximately 1/2 inch) thick rolls. Cut the rolls into 1.5 cm (approximately 1/2 inch) pieces, then indent the pieces with the tines of a fork. Add the gnocchi to boiling salted water, then simmer over low heat for 12 minutes (don't bring to a boil).

2.

For the pesto, rinse and dry the basil, then remove the leaves. Peel and coarsely chop the garlic. Toast the pine nuts in a dry pan over medium heat until golden brown. Remove from the heat and let cool. Puree half of the cheese with the ingredients for the pesto and enough oil to form a thick sauce. Season to taste with salt.

3.

Drain the gnocchi and divide onto plates. Top the gnocchi with a dollop of the pesto. Sprinkle with parmesan cheese, garnish with basil, and serve.