Gnocchi al pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Red potatoes |
| ¼ | teaspoon | Salt/pepper |
| 100 | grams | Plain flour |
| 25 | grams | Butter |
| 1 | Egg yolk | |
| 1 | Egg whole | |
| Flour for dusting | ||
| Fried basil leaves for decoration | ||
| 1 | Handful basil leaves | |
| 2 | tablespoons | Olive oil |
| 30 | grams | Pine nuts |
| 25 | grams | Parmesan |
Directions
GNOCCHI
PESTO
Bake the potatoes in their jackets until cooked. Remove the jackets and mash with a potato masher or a fork and place in a bowl.Mix in the flour, egg, and butter with a fork and add the seasoning whilst still hot. Mould into balls the size of a walnut. Dust with flour and shape/flatten with the back of a fork.
Poach in water for approximately 4-5 minutes, then drain carefully.
Pesto: Mix all the ingredients together in a processor. Place gnocci on a plate and coat with the sauce.
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