Recipe

Fresh Gnocchi with Green pesto and Toasted Pine Nuts

Image for Fresh Gnocchi with Green pesto and Toasted Pine Nuts

Serves 2



Ingredients



Gnocchi



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



Pesto



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



 



Method






  1. 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.


  2. Add the flour and egg yolk, to the potatoes. Season, to taste with salt and stir until the mixture comes together into a dough.


  3. 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.


  4. 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.


  5. Whizz the pesto ingredients in a food processer for a few seconds, retaining some texture and season to taste.


  6. 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.


  7. Toss the gnocchi with the pesto then serve in warm bowls topped with pine nuts and grated parmesan.



 



Tip



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.



Wine pairing



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)


back

Other recipes

Fresh Gnocchi with Green pesto and Toasted Pine Nuts

Fresh Gnocchi with Green pesto and Toasted Pine Nuts

Homemade gnocchi and green
pesto with toasted pine nuts.




More info
Fresh Pea and Lemon Risotto

Fresh Pea and Lemon Risotto

This delicious risotto is the perfect way to welcome in spring!

More info
Goats’ Cheese, Fig and Parma Ham Pizza

Goats’ Cheese, Fig and Parma Ham Pizza

A homemade pizza topped
with roasted figs, goats cheese and Parma ham.


More info
Pulled Pork Sliders with Pink Slaw

Pulled Pork Sliders with Pink Slaw

BBQ flavoured marinated Pulled pork served on a small brioche roll, topped with a pink slaw.


More info
Quesadillas with Chicken

Quesadillas with Chicken

A crisp Mexican Quesadillas
filled with chicken, red jalapeños and Monterey Jack cheese served with sour
cream and fresh tomato salsa. 



More info
Rhubarb and Ginger Crème Brûlée

Rhubarb and Ginger Crème Brûlée

Individual Crème Brûlée with a base of rhubarb and stem ginger topped with brown sugar and caramelised.


More info
 Rustic Berry Tarts with Mascarpone Cream

Rustic Berry Tarts with Mascarpone Cream

Mixed berries served in an open sweet shortcrust pastry pie, sprinkled with demerara sugar.










More info
Thai Green Chicken Curry with Sticky Rice

Thai Green Chicken Curry with Sticky Rice

A fresh Thai curry – sauce made with green Thai paste, kaffir lime leaves. Fresh basil, coriander and coconut milk.










More info