Gnocchi with Pesto

Tender gnocchi that melt in your mouth, tossed in a rich green pesto smelling of fresh basil and garlic. A silky texture where parmesan adds body and pine nuts provide a light crunch.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 717
• Protein: 18 g
• Carbs: 73 g
• Fat: 38 g

Ingredients

• 800 g Potato ( cooked and mashed )
• 200 g Wheat flour ( sifted )
• 1 piece Egg ( beaten )
• 50 g Basil ( leaves only )
• 50 g Parmesan cheese ( grated )
• 30 g Pine nut ( toasted )
• 1 piece Garlic ( germ removed )
• 100 ml Extra virgin olive oil ( raw )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 30 g Pecorino Romano ( grated )

Instructions

1. Cooking the potatoes

   Cook the whole potatoes with their skins in boiling salted water. They are ready when a knife blade sinks in like butter. Peel while hot.

2. Preparing the pulp

   Pass the potatoes through a potato ricer. Spread the mass on the work surface to let the moisture evaporate: the pulp must be dry to the touch.

3. Making the dough

   Add the beaten egg and flour. Work quickly by hand to combine everything without overworking the dough. It should be flexible and no longer stick to your fingers.

4. Shaping

   Form thin logs, cut them into small pieces. Mark each gnocchi with the back of a fork to create the grooves that will hold the sauce.

5. Quick Pesto

   Crush the basil with the garlic, pine nuts, parmesan, and pecorino romano. Gradually add the olive oil while whisking until you get a smooth and shiny sauce.

6. Cooking and combining

   Plunge the gnocchi into boiling water. As soon as they rise to the surface like corks, scoop them out and toss them directly into the pesto. Mix gently.

Chef's tips

• Never overwork the dough, otherwise it will become elastic and the gnocchi will be rubbery.
• Use starchy potatoes to ensure the pulp is dry enough.

Storage

Eat immediately after cooking. You can freeze raw gnocchi on a tray before bagging them.