Pasta, Noodles and Rice Recipes - Gnocchi with Pesto Recipe

Ingredients

Serve 4

• 1 quantity Pesto

• 500 g/1 lb potatoes, freshly boiled

• 175 g/6 oz plain flour

• 1 egg, beaten grated nutmeg

• salt and pepper 

To serve:

• 25 g/1 oz butter

• freshly grated Parmesan cheese

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Method:

1. First make the pesto. To make the gnocchi, drain the potatoes well and shake over the heat to dry them thoroughly. Mash them very finely so there are no lumps.

2. Beat in the flour and egg and season with nutmeg and salt and pepper. Mix to a dough and turn out on to a floured board.

3. With floured hands, roll small pieces of dough into croquettes, about the thickness of your thumb. Press them lightly with the prongs of a fork.

4. Bring a large pan of lightly salted water to a rolling boil. Drop the gnocchi into the boiling water, a few at a time, and cook for 3-5 minutes, until they rise to the surface. Remove with a slotted spoon and drain.

5. Arrange the gnocchi in a buttered serving dish, dot with butter and sprinkle with Parmesan cheese. Pour the pesto over the top and serve immediately.