Potato Gnocchis in Mushroom Pesto
Ingredients
For the Gnocchis:
200g/7oz potatoes
250g/9oz potato flour
2 eggs
salt, to taste
pepper, to taste
basil leaves (for garnish)
For the Mushroom Pesto:
250g/9oz wild mushrooms
50g/2oz shallots
50ml/1.75fl oz olive oil
50g/2oz pine nuts
salt, to taste
pepper, to taste
Preparation
1
Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
2
Peel and boil potatoes until fully cooked.
3
Mash the potatoes.
4
Add in eggs and almound flour and knead into a dough.
5
Form dough into 1 inch round logs and cut into 1 inch pieces.
6
Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
7
Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
8
Serve topped with chopped basil leaves.
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About
A wholesome, hearty and healthy version of the much loved Italian dish, Gnocchi. In this recipe it has been combined with a mushroom pesto which complements the flavours perfectly. Nutritious can be more delicious.
Added:
Saturday, September 23, 2017 - 5:41am
