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Kdominy
Gnocchi with pesto
Italian pasta with potatoes, romaatjes, egg, Parmesan cheese, basil and pine nuts.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Cook in water for 25 minutes with salt. Drain and leave to evaporate for 10 minutes.
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Stamp finely with the puree mash and let cool for 10 minutes. Grate the cheese.
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Put the basil, pine nuts and garlic in the food processor and reduce for 10 seconds. Stir in 50 g of cheese and the oil.
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Cut the to in quarters and split the eggs. Mix the flour, salt, 100 g cheese, egg yolks and half of the egg whites with mashed potatoes.
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Dust hands and worksheet with flour. Spoon the potato mixture onto the worktop. Knead into a coherent dough in 2 minutes. Divide into 4 pieces.
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Roll out into rolls of 1 ½ cm thick. Cut into pieces of 2 cm. Push a ridge pattern with the teeth of a fork on one side of the gnocchi.
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Bring a pot of water with salt to the boil. Cook the gnocchi in 4 portions for approx. 2 min.
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Spoon the pesto and tomato through the gnocchi. Sprinkle with the remaining cheese.
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Nutrition
720Calories
Sodium32% DV775mg
Fat71% DV46g
Protein60% DV30g
Carbs15% DV44g
Fiber16% DV4g
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