Gnocchi with pesto

Name: gnocchi with pesto
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g floury potatoes; 175 g Parmigiano Reggiano; 30 g fresh basil; 50 g roasted pine nuts tray; 1 toe garlic; 100 ml traditional olive oil; 250 g romatomat; 2 medium sized egg; 100 g wheat flour; 1 tl salt

Italian pasta with potatoes, romaatjes, egg, Parmesan cheese, basil and pine nuts.

Ingredients

Kitchen Stuff

1 puree tamper
1 food processor

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.