Seasonal local food recipe No 158: Pesto gnocchiPosted on August 20th, 2012 No comments
We have a strongly-growing crop of basil in the polytunnel and can look forward to plenty more in the weeks to come.
Preparation time: 30 minutes
Cooking time: 30 minutes
For the pesto:
2 garlic cloves
12 basil leaves
2 tbsp pine nuts
1 tsp sea salt
50 g parmesan cheese, grated
(use a vegetarian version to keep it a veggie dish)
4 tbsp olive oil
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.
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