Filter
Reset
Sort ByRelevance
Kdominy
Gnocchi with pesto
Italian pasta with potatoes, romaatjes, egg, Parmesan cheese, basil and pine nuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into equal pieces. Cook in water for 25 minutes with salt. Drain and leave to evaporate for 10 minutes.
-
Stamp finely with the puree mash and let cool for 10 minutes. Grate the cheese.
-
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.
-
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.
-
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.
-
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.
-
Bring a pot of water with salt to the boil. Cook the gnocchi in 4 portions for approx. 2 min.
-
Spoon the pesto and tomato through the gnocchi. Sprinkle with the remaining cheese.
Blogs that might be interesting
-
15 minMain dishpaprika mix, traditional olive oil, tomato mix, fresh green pesto, sun-ripened Taggia olives, fresh ciabatta, burrata,paprika tomato salad with burrata -
20 minMain dishchorizo, onion, oil, garlic, pre-cooked potato cubes, egg, roma tomatoes, cucumber,Spanish tortilla -
15 minMain dishoil, chipolata sausages, White beans in tomato sauce, tomatoes, cucumber, light brown bread,sweet beans with sausages -
35 minMain dishfresh oregano, Catalan bratwurst, mild olive oil, dried chili pepper, canned, pointed pepper, Red onion, fresh puff pastry, buffalo mozzarella,spicy plate pie with sausage and mozzarella
Nutrition
720Calories
Sodium32% DV775mg
Fat71% DV46g
Protein60% DV30g
Carbs15% DV44g
Fiber16% DV4g
Loved it