Gnocchi with Green Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the gnocchi:
- 1 kg potatoes, floury boiling
- 250 g spelled flour, possibly a little more
- 1 egg yolk
For the pesto:
- 1 bunch parsley or basil
- olive oil
- some parmesan
- 1 handful pine nuts or nuts your choice
- 1 squirt lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and let them cool down a little. Press through a potato press or pound very finely. Now gradually knead in the flour and egg yolk.
- Quarter the dough and form 1 cm thick rolls from each quarter. Cut with a knife into 2 - 3 cm long pieces and let simmer in boiling salted water. When you swim up you are done.
- I used a hand blender for the pesto. First grate the cheese and set aside. In a tall container, puree the herbs and oil with a stick.
- Gradually add the nuts and cheese, possibly also oil. Finally, season to taste with salt, pepper and lemon juice.
- Tip:
- I always make the pesto out of hand. Everything I have there goes in. You can also use spinach and garlic.
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