Yield: 4 servings
Measure | Ingredient |
---|---|
300 grams | Red potatoes |
¼ teaspoon | Salt/pepper |
100 grams | Plain flour |
25 grams | Butter |
1 \N | Egg yolk |
1 \N | Egg whole |
\N \N | Flour for dusting |
\N \N | Fried basil leaves for decoration |
1 \N | Handful basil leaves |
2 tablespoons | Olive oil |
30 grams | Pine nuts |
25 grams | Parmesan |
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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