I knew I wanted to do some sort of recipe which includes pesto because I am a big fan of pesto, and I love making it. I was going to do a pesto pasta recipe but decided that would be too simple. I was having a flick through my ‘Larousse Gastronomique Vegetables & Salads’ book (it is an excellent book by the way), and I was drawn to this homemade Gnocchi recipe. The Gnocchi in the recipe was served with a vegetable stock, but I swapped it for my pesto sauce.
This was my first time making Gnocchi, despite this, I think it turned out quite well! I took the Gnocchi recipe from the book and changed it around a little bit (the pesto recipe is my own). This dish makes a lovely lunch, or a nice dinner if you are eating al fresco in the summer.
- 3 medium potatoes (mine weighed 600g)
- 100g plain flour, plus extra for dusting
- 70g finely grated parmesan (my packet size): 50g for Gnocchi, 20g for salad
- 3 egg yolks
- ½ bunch basil
- 50g pine nuts
- ½ lemon, juice
- 1 garlic clove, roughly chopped
- 75-100ml extra virgin olive oil
Salad: use whatever salad you like
- Preheat the oven to 200 degrees
- Wrap the potatoes in foil and place in the oven. Cook for 90 minutes or until the potatoes are soft
- Meanwhile, it is time to make the pesto. Add all the dry ingredients into a chopper (I use a KitchenAid one), along with 50ml of oil and the lemon juice. Blitz on a high speed until everything is well combined. If the pesto is too thick and the remainder of the oil. Season to taste with salt and pepper
- Once the potatoes are out of the oven, allow to cool for a little while
- Whilst they are still warm scoop the potato out with a spoon and discard the skin.
- Mash the potatoes well, or use a ricer like I did
- Put the egg yolks, flour and parmesan in with the flour. I don’t add any salt, I compensate for that in the pesto
- Combine and mix well to form a dough: it should be soft but not sticky. If the dough is too sticky knead in more flour
- Flour a work surface and turn out the dough. Split the dough into 4 equal sized balls and roll into sausage shapes
- Cut each cylinder into 1cm thick pieces: this is your Gnocchi*
- Bring a saucepan of salted water to the boil. In small batches, add your Gnocchi to the water and boil for 8 minutes. Remove with a slotted spoon and continue with the other batches.
- Whilst you are waiting for your Gnocchi to boil you can prepare your salads
- Once all your Gnocchi is cooked, return to a new pan and pour over the pesto
- Heat up over a medium heat to warm up the Gnocchi
- Serve and enjoy! Sprinkle with the remaining parmesan and feel free to squirt over some lemon juice
*I did mine far too big, so I cut them in half after cooking (they expand in size)
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