Gnocchi al pesto

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



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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