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
-
25 minMain dishWhite bread, freshly ground black pepper, freshly ground sea salt, paprika, unroasted almonds, medium sized egg, chicken breast, traditional olive oil,chicken fingers with nut crust -
30 minMain dishroll fresh puff pastry, Pesto, frozen vegetables, white cheese 45, Cherry tomatoes, lamb's lettuce, dressing balsamic,plate pie with grilled vegetables -
20 minMain disholive oil, Red pepper, green pepper, Italian wok vegetables, dried Italian herbs, old bread, Pastasauce, mature cheese, egg, cooking cream, tomato,tuscan bread pie -
85 minMain dishwhite bread mix, butter, margarine, dried apricots, cumin seed, eggplant, tomato, olive oil, onion, garlic, cinnamon powder, cayenne pepper, vegetable stock,part bread with aubergine dish
Nutrition
720Calories
Sodium32% DV775mg
Fat71% DV46g
Protein60% DV30g
Carbs15% DV44g
Fiber16% DV4g
Loved it