Summary

Ingredients

• 800 g potato (s)
• 220 g flour
• 1 egg (s)
• 250 g cherry tomato (s)
• 2 cloves garlic)
• 1 tablespoon honey
• 45 g spinach, frozen
• 25 g pistachios
• 60 g parmesan cheese
• 90 g olive oil
• 0.5 tablespoon ½ lemon juice
• salt and pepper
• 1 tablespoon butter
• Flour for the work surface

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Instructions

1. Boil the potatoes with their skin on, peel off the skin after cooking. Press the potatoes through a press and let cool down completely. When the potatoes are cold, stir in the flour, egg and 1 teaspoon salt. Dust the work surface with flour and shape the dough into rolls approx. 2 cm thick. Cut into pieces and roll over a fork.
2. Heat a saucepan with salted water. The water must no longer boil when the gnocchi are added. When the gnocchi come to the top, let them steep for another two minutes, then put them in a colander and drain well.
3. Wash and quarter the cherry tomatoes. Remove the peel from the garlic clove and cut in half. Put the tomatoes in a pan with the olive oil, the halved clove of garlic and the tablespoon of honey. Simmer over medium heat until they start to melt. Salt and pepper to taste. Remove the two pieces of garlic and set the tomatoes aside.
4. Thaw the spinach and, if necessary, sear it briefly until the moisture is gone. Put the spinach, pistachios and parmesan (best in pieces) in the food processor and chop up. Transfer and stir in the olive oil and lemon juice and season with salt and pepper.
5. Heat the butter in a pan and add the gnocchi and tomatoes and fry them briefly until they have a little color. Serve the gnocchi with the pesto.