These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
500g potatoes, such as Maris Piper or Russets, peeled and quartered
175g 00 flour, sieved plus extra for rolling
1 large egg yolk
finely ground sea salt
2 tbsp. olive oil
60g pine nuts
50g fresh basil plus extra for garnish
50g parmesan cheese, grated
1 garlic clove, finely chopped
1 lemon, juice only
125ml olive oil
salt and black pepper
- For the gnocchi heat a pan of water and boil the potatoes gently for 15 minutes, drain well. Mash the potatoes then push through a ricer or sieve to ensure that there are no lumps.
- Add the flour and egg yolk, to the potatoes. Season, to taste with salt and stir until the mixture comes together into a dough.
- Working on a lightly floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm pieces. Roll the gnocchi down the back of a fork to make grooves. Cover with a damp cloth until ready to cook.
- For the pesto heat a frying pan and hot add pine nuts, reduce the heat to medium. Toss the pine nuts for 2 minutes until golden then set aside to cool and reserve 1 tbsp for garnish.
- Whizz the pesto ingredients in a food processer for a few seconds, retaining some texture and season to taste.
- Boil some water in a large saucepan the drop the gnocchi carefully into the pan. The gnocchi will rise up to the surface when they are ready then remove slotted spoon. Drain and toss in a little olive oil to prevent from sticking.
- Toss the gnocchi with the pesto then serve in warm bowls topped with pine nuts and grated parmesan.
For a vegetarian option, try replacing the parmesan with a vegetarian hard cheese. Any remaining pesto can be stored in a clean jar for up to 2 weeks.
Burgundian grape varieties would be a great match. Especially a Pinot Grigio is complementing both herbal aromas of the basil and the burrery texture of the Gnocchi’s.
Recommendation: Kleine Kapelle Pinot Grigio, Peter Mertes, 2015, Rheinhessen (£5.49 available at Co-op and Manchester)
Mushroom Pappardelle with Parmesan Crisps
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