A simple recipe for gnocchi and pesto sauce. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
For the gnocchi:
- 750 g26½ oz potatoes
- 300 g10½ oz plain flour
- 1 egg yolk, beaten
- Pinch of salt
For the pesto:
- 2 garlic cloves
- 12 basil leaves
- 2 tbsp pine nuts
- 1 tsp sea salt
- 50 g1¾ oz parmesan cheese, grated (use a vegetarian version to keep it a veggie dish)
- 4 tbsp olive oil
Method: How to make Pesto gnocchi
Peel and roughly chop the potatoes and boil for 15-20 minutes until soft.
Push the potatoes through a metal sieve, or a potato ricer, to make a smooth purée.
Allow to cool and mix in the flour. Beat in egg yolk and a pinch of salt until it forms a dough. Knead to ensure it is smooth.
Roll the dough into a long thin sausage then cut into 1 inch pieces to form the gnocchi. Using the prongs of a fork, make an indentation into the top of each gnocchi.
For the pesto, grind the garlic, basil leaves, pine nuts and salt together in a mortar and pestle to form a paste. Stir in the parmesan and olive oil.
Drop the gnocchi into boiling, salted water and cook for a couple of minutes. The gnocchi are ready when they rise to the surface of the water. Remove, drain and coat in the pesto.
